Fluffy Coconut Flour Waffles (Nut-Free, Sugar-Free)

Jan 27, 2014 in Breakfast Foods, Recipes | 46 comments


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

IMG_4683

Ingredients

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)

Directions

  • 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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46 Comments

  1. Do you beat the eggs for 30 minutes? Looks yummy. Love waffles.

    Post a Reply
    • Hi Loretta-
      Thanks for catching that… it’s 30 seconds and I changed the recipe. Oops… sometime my fingers get carried away with typing and then my own editing sees something that’s not there (like seconds). 30 seconds is already a long time :). Thanks again and enjoy the recipe!!

      Post a Reply
    • This was a tasty recipe and made 5 waffles on our classic Mickey waffle maker!

      Post a Reply
      • Thanks for letting me know Sheryl and I’m glad you loved them. I bet the waffles were so cute in the Mickey waffle maker!!

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    • Wonderful recipe! I too did not use the honey and used light canned coconut milk (all we had in the pantry). The recipe yielded 3 giant belgian waffles made in a FriFri Croquade waffle maker, temp. setting 6-7. The higher the setting the crispier the outside. Super filling for even the guys in the house. Makes tender, fluffy & delicious waffles THANK YOU for sharing!

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  2. These look phenomenal! Just wanted to clarify with the coconut milk . . . you’re talking about using *canned* coconut milk, and not the coconut milk drink that’s packaged up next to the almond milk, correct?

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  3. I am not a waffle fan, never have been, but I could tell by the ingredients in this recipe, that I wanted to try it and am soooo glad I did. I ended up making a slight variation because I only had coconut cream, not milk. My pantry shelf is in our garage and because it’s so cold, the cream separated from the liquid nicely and I just used the liquid. These were the most amazingly delicious waffles I have ever eaten in my life, even plain, but I couldn’t resist blending some frozen strawberries with a little maple syrup. I’ve already slapped the recipe to the inside of the cabinet even though my daughter and I will happily be eating the left overs all week. Thank you for sharing!

    Post a Reply
    • Hi Debbie-
      Wow, I have to say a big THANKS to you for writing this. I always LOVE hearing how recipe turned out and I am so glad you guys loved them! (And I love the story about your coconut milk separating in your garage. My pantry overflow is the top of my linen closet!!

      Have a great week enjoying the leftover waffles!
      Dr. Meghan

      Post a Reply
  4. My daughter has been going grain-free for a month to see if that solves some female issues. She’s been feeling a little left out of the weekend breakfasts that her seven siblings are eating! So, this morning we made these. She was so delighted! THANK YOU SO MUCH!

    Post a Reply
    • Wow, Daja that’s so great! And you are SO welcome!! I am so glad your daughter is doing grain-free AND enjoying some new recipes that bring back healthy old favorites. We made a triple batch of these waffles last night (yep, that’s 24 eggs) for a bunch of friends. Sometimes it can take a little while on a grain-free diet to start seeing hormone sensitivity improve, so tell her to keep up the good work!

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  5. These sound delicious! Can I substitute the pink salt for regular table salt or sea salt?
    Thanks so much!

    Post a Reply
    • Hi Marley-
      Yes, you could substitute the pink salt for sea salt! I am not a huge fan of table salt because it’s made in a lab and isn’t pure. So any pure salt will work in the recipe! Blessings!

      Post a Reply
  6. Hey Meghan,

    We made the waffles this morning and they were pretty good. The issue we ran into is that I usually use Coconut Oil as a sub for the butter, because our family can’t handle butter or an cow dairy. Do you have any better suggestions on what to use as a sub? I have also used bananas in the past, but that is so too much fruit/sugar for our new diet:)

    On a side note are all Stevia and Xylitol created the same? Or do you just want to make sure organic, non-gmo or other?

    BTW: LOVE the new look of your website!

    Post a Reply
    • I use Earth Balance non soy buttery spread. It’s non dairy and plant based. I wonder if it would work in place of the butter? I have used Ghee before for other recipes and can use it again. Just wondered for others who are sensitive to dairy milks.

      Post a Reply
      • Hi Elaine-
        I haven’t used anything else other than butter. I believe coconut oil would work! The non-soy buttery spread, I believe, has some inflammatory oils like canola oil so I don’t use that. Are you butter sensitive? You could always use ghee, I love ghee!

        Post a Reply
  7. Not sure of I did something wrong. The flavor was very good, but they were incredibly dry (followed recipe to a T). Next time I think I will try less coconut flour or more liquid. The coconut flour waffle recipe I have used in the past only used 1/4c coconut flour and yielded a thinner batter (though still fluffed up). Any suggestions? Are they supposed to be really dry?

    Post a Reply
    • Hi Brooke-
      Hmm… they usually aren’t dry and I’ve made them quite a bit. sorry about that, nothing like a super dense coconut flour item. Maybe it’s something to do with your waffle maker (mine is a Belgian one). I’d say you could try it with less coconut flour next time and I’m sure they will still turn out!

      Post a Reply
  8. I tried this, but it did not work out for me. It stuck to the waffle iron. Any suggestions??

    Post a Reply
    • Oh, I’m sorry it stuck to the waffle maker. Did you try putting some coconut oil in your waffle maker to grease it before putting the batter in the maker? That can help. It may just be your waffle maker because it turns out with my Belgian waffle maker. It’s so hard to find kitchen appliances that work the same or similarly to each other!

      Post a Reply
    • We are 6 months into an incredibly strict elimination diet for my adult son who has a list of digestive issues pages long. I am so glad to find some really simple coconut flour recipes that we can use without having to ‘ tweak’ them with substitutes (my creative culinary skills are pretty lousy so I don’t do tweaks! they scare me!). Cant wait to try more of your recipes! :-)

      Just a couple of tips if the waffles sticking … I start mine on the highest setting, then just as they look done, I turn it down to medium and let them sit another 30 seconds or so. They pop straight out :-) I also find adding a tbsp of coconut oil into the batter helps – it doesn’t affect the waffles, but makes for less sticking. (not a substitute for anything in the recipe, just a straight addition.)

      Post a Reply
      • Jodie-
        Thanks for the kind words about the waffles and for the tip for people who have a different waffle maker than me to prevent them from sticking. That’s awesome and I appreciate it!

        Good luck on the elimination diet and I hope your son is feeling better (and eating some good food too!)

        Post a Reply
  9. Can I substitute organic milk for canned coconut milk? I don’t have any canned coconut milk and was hoping to be lazy and not run to the store.

    Post a Reply
    • Hi Angela… I have not made the waffles with any dairy products, just the coconut milk. But I would think it would turn out. Can’t guarantee anything though.

      Post a Reply
  10. I just made these! First batch was a little too eggy, not quite sweet enough
    Next batch I added 2 TBS coconut sugar – better!
    Next batch I also added 2 TBS cinnamon – best!
    Thank you!

    Post a Reply
    • Sounds great. I’m glad you modified them to your liking :). I bet the cinnamon was great!

      Post a Reply
  11. These are wonderful!

    I had been making low carb waffles that required you to separate the yolks and whites, beat the whites to stiff peaks, blend in the yolks one at a time… Needless to say, waffles were rarer than a solar eclipse around here. These are SO EASY and they tasted delicious. I used two of them for a breakfast sandwich this morning! The only change I made was to make the batter in my Vitamix. Terrific. Thanks!

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  12. I just made these! I looked in my refrigerator and discovered I didn’t have enough eggs, so I halved the recipe. It made 3 waffles in my little round waffle iron. And they are delightful! I’m using maple syrup, so I didn’t bother with adding any sweetener to the recipe.I put the extra waffle in the freezer, and I’m exited to try a toaster waffle later this week. Thanks so much for the recipe!

    Post a Reply
    • Ah, thanks so much Donna!! Glad you loved them and that you could still make them without having enough eggs for a whole recipe :)

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    • I just ate the waffle that I froze. It was too big for the toaster, so I reheated it in butter in a covered skillet. After it was heated through, I took the lid off and let it crisp up a bit. I topped it with a tad more butter and some maple syrup. It was still delightful! I’m thinking I’ll make up a batch just to freeze for some quick workday breakfasts.

      Post a Reply
      • I am so glad you posted about freezing the pancake/waffle. I have a daughter who does not cook, but needs to remove wheat from her diet, and this information on freezing has help immensely, as she lives 300 km away from me. Now I can make a number of pancakes for fer, and free them until I visit her, or I find another way of getting them to her.

        Has anyone tried to cook these in a microwave, please? This is the only method of cooking that this daughter will use! Thanks

        Post a Reply
        • Hi Judi. Oh, these things freeze so amazingly. And you’re an amazing momma! That’s so sweet to help your daughter out in this way. I use a toaster oven or regular oven to heat them up. I am not a huge fan of microwaves and we don’t use them, but I would guess they would heat up there too.

          Post a Reply
  13. Thank you for this amazing recipe! We loved them! They tasted so similar to my favorite waffle recipe (that included flour). That has now been replaced! Do these freeze well? And can you reheat them in a toaster?

    Post a Reply
    • Glad you loved them AND that they replaced an old flour-y favorite!! They freeze AMAZING! And we reheat them in the toaster oven (or regular oven) all the time. I haven’t used a regular toaster. Enjoy!!

      Post a Reply
  14. Do you know the macros for this recipe? I am hoping they are suitable for my Keto diet.
    Thanks! they look great!

    Post a Reply
    • Hi Jill-
      I don’t know all of the macros for this recipe. But when I was on keto I did eat a waffle or two. I always used the Lose It! App to plug in how much I could eat in terms of carbs. And I would top my waffles with butter, whipped cream and a little bit of mashed strawberries. Hope this helps!!

      Post a Reply
  15. I don’t know if it was my waffle maker or the new ingredients being put in it, but they wouldn’t brown properly. They tasted good, though!

    Post a Reply
    • I am SO GLAD that you still liked them despite them not turning brown. I have always had them turn brown so maybe it’s the waffle maker?? I hope you will try them again :)

      Post a Reply
  16. I tried out your waffles today, and I was totally unprepared without butter or ghee as my eggs sat in the mixer. I subbed coconut oil, and man, they were dry. I’m hoping that maybe the addition of maple syrup will help in the morning. I’d warn to really try to use butter or ghee if you can!!
    But you better believe I’ll be trying them out again when I am more prepared!
    Thanks for the recipe!

    Post a Reply
    • Hi Sarah-
      I haven’t made the waffles with coconut flour. Sorry they didn’t turn out quite right :). But I’m glad you’re willing to try them again!! Blessings.

      Post a Reply

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