Tigernut Flour Waffles With Blueberry Syrup
These tasty waffles utilize the nut-free tigernut flour (they’re actually tubers!) to make a soft, comforting weekend breakfast favorite. If you need to be coconut-free while on AIP, they’re perfect for you!
Because you're on AIP does not mean you have to give up your comfort foods or feel deprived.
Don't get me wrong, a warm bowl of soup or some leftovers in the morning can really hit the spot. But sometimes, especially on weekends, you just want to bite into some warm waffles or pancakes.
These are a great lazy weekend breakfast treat your whole family will enjoy! If you are feeling ambitious or have extra time, double the recipe and freeze half. They come in handy for those unexpected snow days when everyone just wants to stay cozy and warm.
Tigernut Flour Waffles With Blueberry Syrup
Ingredients
For the waffles:
- 1 cup Tigernut Flour
- 1 tsp Vanilla Powder (or Vanilla Extract)
- 1 tbsp Applesauce
- 1.5 tbsp Maple Syrup (or Honey)
- 1/2 cup Coconut Milk (or Tigernut Milk or Banana Milk or water)
- 1 tbsp Avocado Oil
For the Blueberry Syrup:
- 1 cup Blueberries (fresh or frozen)
- ¼ cup Maple Syrup
- Pinch Vanilla Powder (optional, or Vanilla Extract)
Instructions
For the waffles:
- Preheat a standard waffle maker.
- Mix all of the ingredients together, whisking to get rid of any clumps.
- Once the waffle maker is heated, spoon the batter into the maker. Cook for approximately 5-7 minutes, or until browned. (It's ok to open the maker and check - just close it again if they aren't done)
- Remove and serve.
For the Blueberry Syrup:
- While the waffles are cooking, put the blueberries, maple syrup, and vanilla powder (if using) in a small saucepan. Bring to a simmer and cook, stirring occasionally, for about 10 minutes.
