Coconut Flour Waffles
Light, crispy gluten-free waffles made with coconut flour and just a handful of pantry ingredients, ready in 15 minutes.
Servings: 6 waffles
Ingredients
- ½ cup unsalted butter melted
- ½ cup coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¼ cup coconut milk from a can
- Berry compote optional, for topping
- Greek yogurt optional, for topping
Instructions
- Heat your waffle maker. Heat oven to 200°F.
- In a large bowl using an electric hand mixer, or in a stand mixer with the whisk attachment, beat the eggs for 30 seconds until well mixed. Pour in the melted butter and beat to combine.
- Add the coconut flour, baking soda, sea salt, and coconut milk. Beat for another 30 seconds to 1 minute until the batter is smooth and slightly thickened.
- Spray the waffle maker with cooking spray or brush lightly with oil. Pour 1/4 cup of batter onto the waffle maker and cook according to the manufacturer's directions. Transfer finished waffles to a rack-lined baking sheet and keep warm in the oven. Repeat with remaining batter.
- Serve topped with berry compote and Greek yogurt, if desired.
Notes
Yield: This recipe makes 6 waffles using approximately 1/4 cup of batter per waffle. Output may vary slightly depending on your waffle maker size.
Technique: Beat the eggs first until fully combined before adding any other ingredients. Stopping the mix too soon leaves the batter uneven and produces dense, gummy waffles.
Measuring: Spoon coconut flour into your measuring cup and level it off rather than scooping directly from the bag. Coconut flour is highly absorbent and even a small amount extra will make the batter too thick.
Storage: Store leftover waffles in an airtight container in the refrigerator for up to 4 days, or freeze layered between parchment sheets in a zip-top bag for up to 2 months. Reheat in a toaster or a 300°F oven for a few minutes until warmed through and crispy again.
Technique: Beat the eggs first until fully combined before adding any other ingredients. Stopping the mix too soon leaves the batter uneven and produces dense, gummy waffles.
Measuring: Spoon coconut flour into your measuring cup and level it off rather than scooping directly from the bag. Coconut flour is highly absorbent and even a small amount extra will make the batter too thick.
Storage: Store leftover waffles in an airtight container in the refrigerator for up to 4 days, or freeze layered between parchment sheets in a zip-top bag for up to 2 months. Reheat in a toaster or a 300°F oven for a few minutes until warmed through and crispy again.
Nutrition
Calories: 196kcal | Carbohydrates: 6g | Protein: 2g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 167mg | Potassium: 25mg | Fiber: 4g | Sugar: 1g | Vitamin A: 473IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 1mg