Almond Butter Blueberry Paleo Waffles

They’re crispy and golden on the outside and perfect for soaking up maple syrup – yum! No sugar added, and naturally fiber and protein packed! The blueberry almond butter combination is just as lovely as it sounds. A hint of cinnamon and vanilla makes them even more delicious.
Makes about 3 belgian waffles (lighter & deeper – can be made with yeast)

Ingredients
2/3 cup natural creamy almond butter
2 eggs
1/2 banana, mashed
1/4 tsp almond extract
1/2 T coconut oil, melted & cooled
1/3 cup unsweetened almond milk
1 T coconut flour
1/2 tsp bicarb
1 tsp cinnamon
1/8 tsp salt (only if your almond butter isn’t salted)
2/3 cup fresh or frozen blueberries

1.  Preheat waffle iron & spray with non-stick cooking spray. In a large bowl, whisk together almond butter, eggs, banana, almond extract, coconut oil & almond milk until well combined and there aren’t any large lumps.

2.  Stir in coconut flour, bicarb, cinnamon & salt; mix until well combined.
Gently fold in blueberries.

3.  Spoon batter into waffle iron & cook until steam stops and waffles are golden brown & slightly crispy on the outside. Repeat with remaining batter.

NOTES:
Changes – because of the precise measurements and ingredients, I wouldn’t alter the recipe in any way. I know many of you like to try modifications, but I can’t promise results if you do change things up.

How to serve – These waffles are crispy & golden on the outside and quite lovely for soaking up maple syrup. A drizzle of honey on these would be lovely too!
(https://www.ambitiouskitchen.com/almond-butter-blueberry-paleo-waffles/)