Celebrate summer with our recipe for paleo savory waffles with blueberries and mint. The bonus recipe for a paleo-friendly hollandaise sauce makes this a truly stand-out brunch recipe!
This recipe was developed by Sophia Worgan for the Bob's Red Mill Cooking School.
Preheat waffle iron to medium heat for at least 10 minutes. In a large bowl, whisk together all ingredients until smooth. Follow waffle iron manufacturer's instructions for measuring and cooking waffles.
Balsamic Reduction
Pour honey and balsamic vinegar into a small saucepan, whisking to dissolve the honey.
Bring the mixture to a boil, then reduce to a simmer, stirring often, for 10-15 minutes, until the mixture has reduced and thickened slightly. The reduction is ready to be taken off the heat when it coats the back of a spoon.
Remove from heat and let it cool before serving. It will continue to thicken as it cools.
Hollandaise
Combine egg yolks, water and lemon juice in a small skillet off the heat. Use a whisk to whip the ingredients together for a minute or so until pale and frothy.
Slowly move your skillet onto a burner set to medium-low, whisking vigorously. As the yolk mixture slowly begins to tighten, add the ghee, 1 tablespoon at at time, until the sauce is silky, thickened and doubled in volume.
Remove the sauce from the heat and transfer to a serving bowl.
To Assemble
Pour hollandaise liberally over the paleo waffles and top with mint, green onions and fresh blueberries. Drizzle with balsamic reduction to finish.
