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| Coconut Flour Lemon Blueberry Waffles |
| photo by recipe author |
Servings: 4
Preparation Time: 20 minutes
- 6 eggs, separated
- 3/4 cup
applesauce - zest and juice of 1 lemon
- 1/2 teaspoon
vanilla extract
- 4 tablespoons
butter, melted - 1/2 cup
coconut flour, sifted - 1/2 teaspoon baking soda
- 1 cup blueberries, fresh or frozen
Preheat waffle iron to low heat.
Separate eggs, placing the yolks in a bowl and the whites in another.
Use a hand blender to whip egg whites until soft peaks begin to form. Set aside.
Combine applesauce, lemon zest, juice, vanilla and melted butter, mixing together with the egg yolks.
Sift in coconut flour and baking soda.
Fold in egg whites with the rest of the waffle batter being careful to not completely flatten the egg whites. Gently mix in blueberries.
Generously grease waffle iron with coconut oil or butter and drop a large spoonful of batter into the center. Do not fill iron completely with batter. Carefully remove waffles when they are done and repeat with remaining batter. (These waffles are very light so I suggest removing them carefully with a flat spatula).
Serve with a scoop of whipped cream or drizzle of maple syrup.
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