Say hello to your new Brunching best friend.
These Perfect Crispy-on-the-Outside Paleo Berry Waffles are soft, fluffy, and lightly sweetened on the inside AND, as the name insinuates, crispy on the outside.
This recipe has ended my quest to finding truly crispy grain-free, gluten-free, Paleo waffles. If you have been on a similar quest, I hope these waffles end your quest too!
I actually never intended to make this recipe, which is my favorite type of recipe!
I was recently visiting my parents and wanted to make my Paleo + Gluten-Free Mashed Blueberry Waffles because I am obsessed with them and I knew they would love those healthy waffles over the weekend.
But we didn’t have all of the ingredients needed.
And then my mother and I divided up the recipe— she took care of the wet ingredients, while I mixed up the dry ingredients.
She used a handheld mixer and really beat the mixture until it got all bubbly.
(In my other recipe I mixed everything up in a food processor, but the texture was not bubbly)
So, we basically just kind of winged it, using my other recipe as inspiration.
I used a mixture of almond flour, coconut flour, tapioca flour, and arrowroot flour here.
This resulted in a batter with a super light yet thick texture. This was so different from my other recipe, that I was not sure what the result would be.
I kind of was expecting the worst, but the result was the best!
Seriously, these Perfect Crispy-on-the-Outside Paleo Berry Waffles are perfection.
I was so happy with how great a texture and taste these had, without even trying!
My family really loved them and kept saying they were surprised at how delicious they were with my using such “alternative” ingredients haha… aka Paleo, grain-free, gluten-free ingredients.
Also, I finally found a good waffle maker.
And by found, I mean, I used my mother’s waffle maker and realized how big a difference a really good waffle maker can be with cooking waffles.
It’s called the Villaware Belgian Waffler and I just love it.
It’s expensive, but my parents have had it for years and years, and their waffles always come out so great and even.
I spent $50 on one recently and already wish I had a different one. You have to pour the batter into a hole in the top, and this results in batter sometimes coming out the top. If you grease it, it falls down through the cracks. It’s just a bit messy and not as reliable or easy to use as the Villaware one.
Once my husband and I figure out where we are going to finally settle down, that will be one of my first purchases. 🙂 🙂
Note: this recipe makes 5 square waffles (that are 5 inches long per side) , which I think would feed about 3-5 people, depending how hungry everyone is and if there are any other sides paired along with the waffles.
This recipe can easily be doubled to make larger waffles or a larger amount of waffles.
I actually doubled the recipe the other day and it was great to have extras to snack on all day, and to freeze. 🙂
Happy waffle brunching!
Put the blueberries, strawberries, eggs, olive oil, unsweetened almond milk, honey, and maple syrup into a bowl and mix with handheld mixer until well mixed and bubbly in texture--- about 1.5 mins on the highest speed setting.
In a large bowl, mix the almond flour, tapioca flour, arrowroot flour, coconut flour, baking soda, and cinnamon together with a fork.
Pour the wet ingredients into the bowl of dry ingredients and mix with a fork.
Then, spray oil onto your waffle maker and preheat it until it is ready to be used. ( I set my waffle maker setting to 5 out of 7 heat)
Pour the waffle batter into your waffle maker ( I used a Villaware Belgian Waffler). Cook until the waffle is golden brown in color and crisp on the outside. Repeat with the remaining batter.
This recipe yields 5 waffle squares that are 5 inches long per side. This would be good for about 3-5 people.