Prep Time: 15 mins
Cook Time: 15 mins
Serves 2


  • 1 cup full-fat coconut milk
  • 5  large eggs
  • 2 TBSP pure maple syrup
  • 2 tsp  pure vanilla extract
  • 2 tsp  lemon zest
  • 1/2 cup coconut flour
  • 3 TBSP arrowroot starch/flour, divided use
  • 1 tsp  baking soda
  • 1/4 tsp sea salt
  • 3/4 cup fresh blueberries
  • 1 TBSP coconut oil for greasing the skillet


  1. Preheat a waffle iron.
  2. In a large bowl, whisk together the milk, eggs, maple syrup, vanilla extract, and lemon zest until well combined.
  3. In a separate medium bowl, combine the coconut flour, 2 tablespoons of the arrowroot starch, baking soda, and sea salt.
  4. Slowly add dry ingredients to the wet ingredients and whisk until well combined and smooth.
  5. In a small bowl, toss the blueberries with the remaining 1 tablespoon of arrowroot starch. Fold blueberries into batter.
  6. Grease the waffle iron with the coconut oil. Add about 1/4 cup of batter to each waffle mold and cook until golden brown, according to your manufacturer’s instructions. Repeat with remaining batter. Serve warm