I am so excited to be partnering with Williams-Sonoma to bring you this amazing idea for Mother’s Day. As always, while this post was compensated, all thoughts and opinions are my own.
Get ready for Mother’s Day with a recipe for Paleo Lemon Poppyseed Waffles complete with raspberry butter and syrup!
I know you are probably basking in the glow of Spring break {ours begins this week} and maybe thinking about the upcoming Easter holiday. I’m going to say two words to you that may bring a little bit of stress into your life but don’t worry because I’m only talking about it to help you prepare. Yes, Mother’s Day is approaching and with it comes finding the perfect gift and way to celebrate your mom.
Or, as a mom yourself, it means being able to pass along a gift list to your husband and kids so you can get rewarded for all the awesome mothering you do each and every day. Start your Mother’s Day with Lemon Poppyseed Waffles, complete with homemade raspberry butter and raspberry syrup, and it will definitely be a day to remember.
My mother and I are very different. I love her dearly but we definitely like totally different things so our gift lists would be polar opposites. But, one thing we have in common is the need to feed our family and that requires cooking tools.
Of course, I tend to be a little more elaborate with my recipes and enjoy the cooking part more but we both still like to make sure we have the right tools for the job. The great thing about this recipe is that it fits both of us because I can make these almond flour waffles from scratch and someone like her, who doesn’t love to cook as much, can simply modify a boxed waffle mix.
My from scratch mix is paleo because that’s how we roll in our house but no one was the wiser when I shared them with my co-workers. Who wouldn’t love these coconut flour waffles?!
The key to making this more than just gluten free waffles is the accompanying raspberry butter and raspberry syrup. Both are so easy to make but are perfect with the Lemon Poppyseed Waffles!
The butter is made using a KitchenAid stand mixer {if your mom doesn’t already have one, they make FANTASTIC gifts} so you don’t even have to worry about stirring forever to get your butter smooth. If you don’t feel like making the syrup, you can also just use warmed Raspberry Curd in place of the homemade syrup.
Shop this post {or add these to your Mother’s Day Wish List}:
- Breville Smart Waffle Maker
- KitchenAid Artisan Stand Mixer
- Bellegem Waffle Mix
- Williams-Sonoma Open Kitchen Handled Platter
If you love Paleo Lemon Poppyseed Waffles, check out these other great paleo waffle recipes:
Essential items for this recipe:
- Mixing bowls
- Waffle iron
- Electric mixer
- Small saucepan
- 1.5 cup Almond Flour
- 1/4 cup Coconut Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tbsp Honey
- 1 tbsp Lemon Zest
- 2 tbsp Coconut Oil melted
- 1 tsp Vanilla Extract
- 2 Eggs
- 3 tbsp Lemon Juice
- 1/2 cup Almond Milk
- 2 tsp Poppy Seeds
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In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda and lemon zest.
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In a separate bowl, whisk together honey, coconut oil, vanilla, eggs, lemon juice and almond milk. Stir into dry ingredients until smooth. Fold in poppy seeds.
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Heat waffle iron and, once it reaches cooking temperature {for my Breville Smart Waffle Maker the setting is #4}, brush with melted coconut oil or ghee.
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Add batter according to waffle iron instructions and cook until done. {The Breville Smart Waffle Maker beeps when it is cooked which is awesome!}
- To make these using a prepared mix {and if you don't want/need the paleo part, I would highly recommend doing so}, simply substitute 1/4 cup of the liquid the box mix requires with lemon juice. Then, stir in lemon zest and poppyseeds when mixing.
- 2 sticks Grass Fed Butter softened
- 1/2 cup Raspberries
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Beat the butter until smooth using an electric mixer. Add in raspberries and mix on low until fully combined. Refrigerate until ready to use.
- 6 oz Raspberries
- 3/4 cup Water
- 1.25 cup Sugar
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Combine raspberries, water and sugar in a small saucepan over medium-low heat. Simmer for 20-25 minutes until raspberries have broken down and liquid coats the back of a spoon.
These look delicious! Thank you for sharing the recipe. I have only used our waffle maker we got last year one time! I am thinking I need to break it out again.
These look absolutely amazing! Can’t wait to try them myself!!!
Wow! These look so yummy!
YUM! These look incredible!
This entire combination looks and sounds amazing!
This sounds amazing. Need to add it into the weekend breakfast mix for sure!
Pinning this! These look so delicious — can’t wait to try!
These look AMAZING!
Thanks! These are one of our favorite breakfasts now.