• 1 ½ cups almond flour
  • ½ cup arrowroot flour
  • ½ tsp baking soda
  • 3 eggs
  • ¼ cup coconut oil, melted
  • ½ cup canned coconut milk
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest, plus more for serving
  • 2 tbsp maple syrup, plus more for serving
  • 1 ½ cups fresh blueberries, plus more for serving
  1. Preheat your waffle maker. Meanwhile, whisk together the almond flour, arrowroot flour, and baking soda in a large bowl.
  2. In a small bowl or large measuring glass, whisk the eggs together. Then add the coconut oil, coconut milk, vanilla extract, lemon juice, lemon zest, and maple syrup. Whisk again, then pour the liquids into the bowl with the dry ingredients and mix until combined. Carefully fold in the blueberries.
  3. Grease the waffle iron with a bit of coconut oil, then pour in the batter. Cook for about 4-5 minutes. Cover and keep warm while preparing the remaining waffles.
  4. Serve your waffles warm topped with extra blueberries, a pinch of lemon zest, and a drizzle of maple syrup!