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Goji Berry Waffles with Blueberry Coconut Compote

You can find breakfast recipes like this one in the Food Babe Meal Plans for Health Membership Program. Alongside a nutritionist, it took me 6 months to create the Food Babe Meal Plans for Health program – which is carefully designed and portioned appropriately to either help you lose weight or to help you maintain the healthy journey you are on. This guide will make life easier, less complicated and help you adopt essential habits that will last a lifetime. It includes everything you need: the ingredients, the shopping list, the menu, what to eat, how much to eat and when to eat it. We’ve done all the work for you. All you need to do is sign up! 

Food Babe's Goji Berry Waffles

Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins

Serves:  1


  • ¾ cup almond flour (nut allergy - use spelt flour)
  • ½ banana, mashed
  • ¼ cup filtered water
  • 1 teaspoon coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder (Aluminum free)
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 egg
  • ¼ cup goji berry, dried


  • ½ cup blueberries, warm
  • ¼ cup shredded coconut


  1. Combine all wet ingredients (banana, water, coconut oil, vanilla) in bowl and mix well
  2. Add dry ingredients and mix until batter is well combined (do not over mix)
  3. Pour batter into waffle maker
  4. Allow waffle to cook at least 4 mins or until golden brown
  5. Serve with blueberries warmed over stove and mixed with coconut


  • If you don't want to use egg, please use 2 tablespoons ground flaxseed mixed with 3 tablespoons water.
  • Please buy all organic ingredients if possible

Happy Eating!

Food Babe

P.S. If you know someone who could use the Eating Guide or this recipe or loves goji berries, please share this post with them!


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62 responses to “Goji Berry Waffles with Blueberry Coconut Compote

  1. Especially enjoyed the use of pasture eggs, aluminum FREE baking soda and coconut oil, a medium chain fatty acid. Wondering about the waffle iron? Hope it was NOT Teflon:)

  2. Food babe. Is there a way you could post a sample day from your menu plan. Very interested but would like a sneak peek

  3. Saw something about almond flour , something I love , It was about the danger of eating too much and baking with almond flour . I don’t want to be the flour police just thought I Would suggest that you could change the almond flour to coconut flour and sprinkle almonds instead of shredded coconut ? Hope you don’t take my head off? MIKE

    1. You could definitely try it with coconut flour but you’ll have to figure out the proportions. Coconut flour is not always an even swap… I think sometimes you need more liquid. Good luck – let us know if it works out!

      1. I have also read articles about almond flour and warnings on quantity. What are your thoughts about that?

  4. I watched the video it said 2 eggs but the recipe says one egg, I’m guessing it’s not a big deal? Is almond flour the same as almond meal? I use it to make fruit tart crusts, I was wondering if it is the same thing?

    1. I made a double portion of batter, because the waffle maker is super big and deep. The recipe posted works beautifully!

      1. I followed The recipe exactly as posted. The batter was a drippy mess for me. I never saw a waffle. I tried pouring into a pancake as others with same problem suggest, and that was also disastrous. Sadly this one is out and I was really looking forward to these!

    2. Hi Monica – yes almond flour is the same as almond meal. Enjoy!

  5. So glad you posted this! My batter turned out to thick for my waffle maker so I made them into pancakes on the stove. Still delicious! And wow! That compote looks amazing! Thanks again Vani!

  6. I’ve read that almond flour has a low smoke point and is not appropriate to bake or cook with at high temperatures as it gets rancid and carcinogenic… what are your thoughts on this?? Isn’t coconut flour and brown rice flour a better alternative?

  7. I bought the eating guide last month and was really excited about this recipe but it didn’t work out for me. 🙁 I don’t have a waffle maker so I made pancakes instead and I didn’t have goji berries :/ I’m gonna try the recipe again this weekend with goji berries. 🙂 BTW Vanni, I’m loving the Eating Guide!

    1. So sorry it didn’t work out for you – hope it does next time. So happy to hear you are loving the Eating Guide!

  8. While many people are consuming gogi berries for their anti-oxident & health value, they can be detrimental to people who have developed a nightshade sensitivity. Nightshades are a family of plants which includes the following foods: tomatoes, potatoes, all types of sweet & hot peppers, eggplant, gogi berries, ashwaganda (found in supplements & superfood powders). All of these foods (& tobacco) have particular glycoalkaloids which can cause reactions for people who are intolerant, and this sensitivity can develop later in life after decades of enjoying these foods.

    People who are sensitive to the glycoalkaloids in nightshades can experience one or more of the following problems: severe muscle stiffness/pain which can progress to joint pain; migraines; gastrointestinal inflammation/pain/distress. It is unclear why different people experience different symptoms but these are the most often reported. The symptoms become more severe with the greater amount of foods ingested. Solanine, which is one of the glycoalkaloids found in nightshades, is also present in small amounts in several other foods which are not part of the nightshade family, including apples, artichoke, okra and possibly blueberries. (It is difficult to find any documented research that shows solanine in blueberries, however, people who react badly after eating nightshades have similar reactions when consuming larger portions of blueberries as well.) And lastly, in the past 15 years, people with nightshade sensitivity began reporting severe reactions after eating corn and cottonseed oil, maybe due to the genetic modification of these 2 crops with Bt toxin.

  9. My husband and I are growing our own goji berries…amongst a hundred other things!

    1. I was wondering the same thing…maybe applesauce? I can’t have bananas and I see all these bread recipes etc with bananas and wonder if I need them or if something else would work, like applesauce.

  10. Hey vani,

    The recipe looks amazing Since I don’t have a Waffle maker can I make this into a pancake form?/ Thanks!!!

  11. My daughter has an allergy to peanuts and pecans. However we have been told to stay away from all nuts. Would this include almond flour?

  12. i didn’t have any goji berries or a waffle iron. I had some raw cacao nibs and made pancakes which were delicious! Thanks for the recipe, love your website.

  13. I don’t know about goji berries…but copper is the mineral useful for slowing down/stopping grey hair. I have copper in my powder multi vitamin and in my selenium supplement. You can’t find (needed) 60 minerals in our foods any more. Our soils are loaded with pesticides and minerals just aren’t there.

  14. This looks so yummy! I really want to try it. Thanks for the recipe and all the great information you provide. We don’t always eat as healthy as we should , but it’s nice to have as much information as possible, when we make food choices. My boys LOVE waffles, but we rarely have them beause I haven’t been able to find a waffle make without a non-stick Teflon coating. Does ANYONE know where I can buy a waffle maker (electric/automatic) that doesn’t have a Teflon coating? I don’t care whether or not it is non-stick. I’ll just use a little ghee or coconut oil to prevent sticking. When I learned about the amazing health benefits of goji berryies, I knew they were a food that I wanted to include in my diet. I tried several brands, and thought they tasted ok, nothing to get excited about, but I really started loving goji berries when I found a source that (reliably)wasn’t too dried out. My favorite brand is Rich Nature because they use an eco-rice paper bag, so they are always moist and chewy. I use ( 1.5 cup combination) goji berries, tart cherries, and coconut flakes in my oatmeal cookie recipe (adapted from the one on the Quaker oats box, but I don’t use Quaker Oats, I use gluten free Bob’s Red Mill). Sweeten it to taste with maple syrup/palm sugar, replace the flour with SMALL( around 2 tbsp) amount of coconut flour, 2 eggs, 2 sticks organic salted butter, 2 tbsp coconut oil, half tsp of aluminum free baking powder, and increase the amount of oats to 5 +cups. Bake at 325 degrees for around 7-8 minutes. Don’t overbake, they will firm up as they cool. Just dont let the goji berries get too brown because they taste a little bitter. You may need to play with the ingredients, but all in all it’s a much healthier cookie. We even eat them for breakfast sometimes. I’m gonna add some moistened chia seeds next time and see if I can make it even healthier while still having my kids like it.

  15. I love your recipe Vani, however I may try substituting whey protein powder (the clean organic concentrate version recommended by Dr. Mercola’s guidelines of course) for the almond flour and see how that works out… hopefully it doesn’t become a recipe disaster lol. hoping it would turn out to be a cross between yours and Tone It Up’s version!

  16. Dear Food Babe:

    Thank you for all you do!
    Question: How shall we respond to the syndicated newspaper propaganda machine which uncritically promotes GMOs, synthetic food, toxic consumption while not reporting the truth?
    Today’s case in point: on Tuesday, August 13, 2013, The Denver Post printed what is obviously a highly biased endorsement of America’s bizarre food experimentation: “Boosting the food supply with science: What’s your beef?” written by one of the editorial writers of the Denver Post.
    * * *
    For those who wish to see the hard copy, the article may be found on page 15A in the editorial section.
    * * *
    A close reading (indeed, even a glance) at this piece will reveal its numerous flaws and assumptions — too many to point out here.
    The following is a sample in which the writer notes the musings of a local soil and crop sciences professor. “…. objectors generally fall into three categories: Those who fear a few companies may gain too much control; those who think it’s ethically wrong to manipulate an organism, especially its DNA; and those who believe there aren’t enough data to safely pursue these advances. [Note the word, “advances!”]
    The first two objections should be overcome by pragmatism, reasonable regulation and the need to responsibly feed the world. [Sic!]
    As for the third, the lack of data is a solvable problem. But when you have protestors destroying test crops, as they did recently the in the Philippines, progress will be slow. [Blame the alleged lack of data on a few alleged “protestors” in the Philippines after all! And note the word, “progress.”]

    This is time when newspapers should be practicing real journalism, tough journalism, not pro-industry propaganda.

  17. I was just scrolling through the archives and wanted to point out that this recipes is different from the one in your food guide-the guide calls for a whole teaspoon of salt in these, which I felt was weird, but followed the recipe and ewwwww, not edible! I’m glad it’s in its correct form he, but just in case it wasn’t noticed before…

  18. Yesterday I made the perfect waffle – using your walnut recipe.. I am right now in the middle of the Golgi waffle recipe … What a mess … I am trying to fix it now.

    Issue: the mixture never cooked properly … It didn’t bind i guess. I used flax mixture in place of egg. HOW CAN I FIX THIS – I hope receive. Reply ASAP!

    I ended up serving eggs for breakfast, but now I am preparing lunch and trying to fix my Gogi mixture. What can you recommend? Should I add eggs in addition to already mixed flax, if not, what? I don’t want to use any flour if possible.

    1. Not sure exactly what happened, but you could try adding an egg. Maybe even make pancakes in skillet instead if you’re not sure how it will hold up in the waffle maker. Good luck!

      1. Krista:
        I made this recipe for four. I’m wondering if the issues could be from:
        Not grinding the almonds (in Vitamix Nut Grinder) enough?
        Using a little bit of grounded walnuts since I did not have enough almond to make 4 cups of almond four?
        Substituting flax for eggs?
        Please advise.
        p.s. I ended up preparing the mixture as pancakes which tasted great, but the texture is clearly faulty … please provide your insights as to my above list!
        Thank you

  19. I have made these very successfully with an egg. However, in trying to not eat eggs as frequently, I was so happy & excited to try the flax seed substitute. Major Epic Fail. 🙁 Basically, it erupts like a volcano & the batter comes out of the sides of the waffle maker (you can only imagine how fun that is to clean afterwards, too!). Even doing it as a pancake doesn’t work out right, either. I have wondered if it’s because of the baking soda/powder & also the fact that it doesn’t really solidify into a waffle without the egg. I thought about trying it without the baking soda/powder, but as I’ve already tried this twice unsuccessfully, I hate to risk it. These aren’t cheap ingredients!!! Any tips? Anyone have any success with making these with a flax seed substitute, I’d love to hear about it!

    1. I just had the same thing happen with the flax seed version. I am so disappointed! Makes me wonder if they even tried it before posting.

  20. Hello! I would love to know what brand and model waffle maker you use. I’ve had a hard time finding one that doesn’t have Teflon and PFOA, etc…


  21. I have made this recipe twice. When my waffle iron says it is ready. I open it only to find the batter is stuck to the waffle iron. I spay the iron with coconut oil and added more oil to the batter but no luck getting the waffle out in one piece. Had better luck on the stove.

    I have used dried goji berries vs fresh both times. I didn’t think that would be a problem.

    Love the taste. Just wish I got get to stay together vs turning to crumbs.

  22. Did you guys answer the banana substitute question? It is the only thing in the world I am allergic to.

  23. Hi there,

    What waffle iron/maker do you recommend. I am wary of cast aluminum products and other non-stick products. I have done a lot of research but I have really come up with few results for all my work. The Euro-cuisine has a ceramic product. Other than this there is one cast iron product but it has no modern conveniences…

    I would appreciate your advice.

    Yours truly,

    Emily Anderson

  24. I have tried many times by opening, closing & refreshing the page and still I can’t see the video 🙁 are you going to post it on youtube?? Thank you! Btw I love you foodbabe!

  25. Awesome recipe and I’m sure we can make other similar snacks-cookies, bars, crumbles. I may have missed it but where can I get goji berries ? How about jujubes?

  26. I usually do this recipe with eggs (which is fantastic) but was out of eggs so I tried the flax seed option. Boy something is seriously wrong with that version! I followed the recipe exactly but for some reason once I put the batter in the waffle iron, what I can only describe as an explosion occurred! The batter just sizzled and popped and squeezed completely out all over the sides of the iron and out onto the counter! There was just enough batter to coat the inside of the iron completely. And it was a REAL pain to clean. I cleaned it and tried again this time on a lower setting but the samw thing happened. I had doubled the recipe so this was quite a waste of expensive ingredients, my time & my effort. I’m so disappointed. I usually love food babe recipes. 🙁

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