Ingredients

• 1 cup Paleo Pancake & Waffle Mix
• 2 Eggs
• 1/4 cup Water
• 1 Tbsp Coconut Oil melted

• 1 cup Balsamic Vinegar
• 2 Tbsp Honey

• 3 Egg Yolks
• 1 Tbsp Water
• 1 Tbsp Lemon Juice
• 3 Tbsp Ghee or coconut oil

• fresh Blueberries
• Fresh Mint chopped
• Green Onions chopped

Instructions

1. 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.

1. Pour honey and balsamic vinegar into a small saucepan, whisking to dissolve the honey.
2. 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.
3. Remove from heat and let it cool before serving. It will continue to thicken as it cools.

1. 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.
2. 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.
3. Remove the sauce from the heat and transfer to a serving bowl.

1. Pour hollandaise liberally over the paleo waffles and top with mint, green onions and fresh blueberries. Drizzle with balsamic reduction to finish.