Blueberry Paleo Protein Waffles

If you read my last post, you may have heard that we are expecting our second baby in December. Because pregnant mamas have to eat a bit more protein than usual, about 70 grams per day is recommended by the Mayo Clinic, I devised a recipe for paleo blueberry waffles that satisfy any carb craving, and provide a lot of healthy fats, amino acids, and protein. 

Besides all of the wonderful healthful aspects of these waffles, they just taste good! Not too sweet, not too dense, and the leftovers make them an easy to snack to grab throughout the day. They have a fluffy sponge texture (think cake), exploding warm blueberries in nearly every bite, and a wonderful cinnamon flavor that will have you and your family wanting to double the recipe the next time around.

BLUEBERRY PALEO PROTEIN WAFFLES

4 FREE RANGE EGGS

1/4 CUP COCONUT FLOUR

2 TBSP COCONUT SUGAR

1/4 TSP BAKING SODA

2 TBSP SOFTENED COCONUT OIL (I USE BULLETPROOF BRAIN OCTANE OIL)

1 TBSP GELATIN (I USE BULLETPROOF COLLAGELATIN)

1 TSP ORGANIC CINNAMON

1/4 CUP FROZEN ORGANIC BLUEBERRIES

With a simple (cheap) waffle maker I found at Home Goods, I whisk up this mixture until it's smooth, and pop a tablespoon or two onto the hot surface. The blue light turns off, and voila! 

This recipe would also work for pancakes, though I like how the Dash waffle maker cooks evenly and doesn't require hefty amounts of oils to keep from sticking, since it is a non-stick appliance. You should yield about 5-6 waffles, so it may need to be doubled if you plan to freeze the rest for easy, homemade breakfast all week.

I usually top mine with ghee or more Bulletproof Brain Octane oil to get lots of healthy fats (and no added sugars), but feel free to spread on some butter and drizzle over with maple syrup. These are the real deal. Also, if you like a crunchier waffle, try toasting them for a few minutes to crisp up the edges.