Blueberry Banana Gluten-Free Waffles | Easy Breakfast You Can Make Ahead and Freeze

Preheat a waffle iron to medium heat (325 to 350°F). 
 
Meanwhile, in a large bowl, mash the ripe banana with a fork until smooth. Whisk in the egg yolks and Blue Moon Milk. Add the almond meal, cassava flour, baking powder and salt and whisk until just moistened. Add the melted butter and mix until fully incorporated, then fold in the dried and frozen blueberries. Set the batter aside.  

In a large bowl, whisk the egg whites and lemon juice on high speed until stiff peaks form. That should take a couple minutes. You'll know you have stiff peaks when the beater or whisk is lifted from the whites and the tip of the whipped egg white that comes off the beater keeps a stiff, straight peak and doesn't curl over. (Do not over whip the whites until dry and chunky.) 

Add the whipped whites to the batter and gently fold in with a rubber spatula, using a scooping motion while rotating the bowl with your other hand and scraping the sides of the bowl on the upsweep of the scoop. Continue folding the batter and egg whites together until you no longer see any white streaks.  

Lightly grease or spray the waffle iron and scoop a slightly heaping cup of waffle batter onto it. Close the lid and cook until golden brown and crisp, 2 ½ to 3 minutes. (Note: Scoop size and cooking time may vary based on your waffle iron. Do a test waffle and see what works best.) Rest the cooked waffles on a wire rack set over a baking sheet to keep them from getting soggy. 

While the waffles cook, make the compote. In a small saucepan, combine the frozen blueberries, maple syrup, lemon juice and lavender and boil over medium heat until the berries have begun to break down and the sauce starts to thicken, 4 to 5 minutes.  

Serve the waffles with butter and warm blueberry compote or, for more protein and an extra-sweet crunch, smear them with almond butter and sprinkle with fresh or freeze-dried blueberries.