I woke up this morning with a craving for waffles. And I planned on making my Pumpkin Coconut Flour Waffles (recipe here). They are one of our favorites and are totally a go-to weekend brunch for us. But this morning I kept feeling that Pumpkin was a fall flavor. Not that you can’t have pumpkin in the winter, but it just didn’t sound as good as it does in the fall. I was craving and envisioning a type of Belgian waffle that you get from a restaurant. You know, the thick ones that are light and fluffy and oh so good. Now I haven’t had a waffle at a restaurant for years, but that’s what I wanted. So I got a little creative and made these waffles. They turned out perfectly and as we were eating them I told my husband what inspired this recipe… a good old cafe breakfast. He completely agreed with me that they tasted and looked just like something you get from a restaurant. If you have a craving for a giant restaurant waffle but want it grain-free… this is your recipe!
I made these waffles out of coconut flour because I still find my tummy does better with coconut flour over almond flour. And I’m so glad I only used coconut flour. I know that made them more fluffy! You may be thinking, wait, I thought coconut flour was super dense?! And yes, that is true! But I only used 1/2 cup of coconut flour with a lot of eggs and other liquids. The key with coconut flour is not to use too much. That ‘s why you can’t just substitute coconut flour for almond flour in a recipe. You will get one dense and dry product that may or may not be edible. If you keep the coconut flour to a little amount you’re good!
And below… a little close up of the waffles and a big piece of butter on the waffle
8 free-range organic eggs
1/2 cup melted butter or ghee (organic and preferably grass-fed)
1/2 cup coconut flour
1/4 teaspoon pink salt
1/4 teaspoon baking soda
1/4 cup canned coconut milk
2 teaspoons raw honey, optional (I did not use it in my recipe)
- Take out your waffle maker. Start heating it up if it takes a while to heat or wait to turn it on if it’s a quick heating waffle maker. Ours heats very quickly so I waited until my batter was done
- In a large bowl add the eggs and beat with an electric hand mixer for 30 seconds until the eggs are well beaten
- Add the melted butter or ghee slowly into the eggs while you are still mixing
- Add the coconut flour, pink salt, baking soda and coconut milk
- Mix with the hand mixer for 45 second on low until the batter becomes thicker
- Heat up your waffle maker and make the waffles according to your makers specifications. We have a Belgian waffle maker that makes HUGE waffles. Because of that I can’t tell you how many waffles this recipe makes. It made 3 waffles in our maker, and I couldn’t finish a whole one
- Serve with butter or ghee, mashed strawberries (recipe here) or fresh maple syrup
Update: I had a reader who owns a normal waffle maker (not a giant one like me) and she said that it makes 8 normal sized waffles. Thanks Lynn for letting us know!
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