Tigernut Flour Waffles With Blueberry Syrup
Servings: 2 Belgian-style waffles
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!
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.
Notes
I’ve tried making these with blueberries inside but they fall apart in the waffle maker, so I recommend if you want blueberry waffles to just make the blueberry syrup.
These waffles can be made into pancakes as well.
This blueberry syrup is also delicious stirred into plain coconut milk yogurt.
Nutrition
Calories: 608kcalCarbohydrates: 88gProtein: 6gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 13mgPotassium: 741mgFiber: 22gSugar: 59gVitamin A: 42IUVitamin C: 11mgCalcium: 135mgIron: 6mg
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