The best waffles I’ve made so far—seriously. These Blueberry Cashew Waffles are light, tender, and full of flavor. I made them for a relaxed Sunday brunch with my husband and they were an absolute hit. I served them with crisp bacon and scrambled eggs; the combination was irresistible. If you make these, consider adding savory sides like bacon and eggs or a fresh fruit salad for a balanced brunch.
While eating them I kept blurting out “this is so good!”—I can’t help it when something tastes exceptional. These waffles are slightly sweet, tender from the cashew base, and studded with juicy blueberries. They also make excellent leftovers: cold, at room temperature, or lightly warmed, they’re a great grab-and-go snack or lunch. Add a few chocolate chips on top for an indulgent twist—trust me, it’s worth it.
This recipe yields five waffles, which is perfect for a small family or for making extra to enjoy later. They pair beautifully with coffee, tea, yogurt, or a savory plate of eggs and bacon. I love having one leftover for lunch topped with a smear of nut butter or a few chocolate chunks for a quick treat.
There are several ways to serve these waffles: warm from the waffle iron with maple or honey, topped with fresh berries and Greek yogurt, or chilled and enjoyed like quick banana bread. If you post your results on social media, tag me—I’d love to see how you serve them.
Blueberry Cashew Waffles
Author: Mariel Lewis
Total Time: 15 mins
Yield: 5 waffles
Description
These Blueberry Cashew Waffles are fluffy, slightly sweet, and delightfully nutty. Made with cashew flour and coconut flour, they are quick to prepare and cook in about 15 minutes. Top them with your favorite fruit, nut butter, or a drizzle of honey for a simple, satisfying breakfast.
Ingredients
- 1 cup raw cashews
- 3 tbsp coconut flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 3 eggs
- 1/2 cup unsweetened almond milk (approx. 118 ml)
- 3 tbsp honey
- 1/2 tsp vanilla extract
- 4 tbsp coconut oil, melted
- 1 cup fresh blueberries (approx. 148 g)
Instructions
- Turn the raw cashews into a fine cashew flour in a food processor by pulsing until you reach a flour-like consistency. Transfer to a bowl and set aside.
- In a high-speed blender, combine the eggs, almond milk, honey, vanilla, and melted coconut oil. Blend until smooth.
- Add the cashew flour, coconut flour, baking soda, and sea salt to the blender. Blend on high until the batter is well combined and smooth. If your blender is small, combine wet and dry ingredients in a large mixing bowl instead.
- Gently fold the fresh blueberries into the batter by hand to avoid crushing them.
- Preheat your waffle maker and cook the batter according to the manufacturer’s instructions. The batter should make about five waffles—divide it accordingly. Cook each waffle until golden and set.
- Serve immediately with your favorite toppings, or allow waffles to cool and refrigerate for up to 4 days.
Tips and Serving Suggestions
These waffles are versatile. Serve them warm with pure maple syrup, fresh fruit, or a dollop of yogurt. For a savory contrast, pair with bacon and scrambled eggs. Leftovers keep well in the refrigerator and can be enjoyed cold or reheated briefly in a toaster or oven. You can substitute other berries if blueberries aren’t available, and almond milk can be swapped for another unsweetened plant milk if needed.
Prep & Cook Time
Prep Time: 10 mins | Cook Time: 5 mins
Category & Cuisine
Category: Breakfast | Cuisine: American