Breakfast, Clean Recipes, Gluten-Free, Recipes

Coconut Flour Waffles

February 8, 2015

Coconut Flour Waffles

yields: about 4 small waffles

M: Fridays are my days off and the perfect mornings to take the time to make a good breakfast and photograph it too! So this past Friday I woke up craving waffles but of course they could not be regular flour waffles. I scanned the internet for some recipes and  I came across one that not only seemed fairly easy but used most ingredient I already had. I did add  an extra ingredient and modify the recipe a bit so this is my modified version. 

1 Tbsp of regular flax milk ( this is where you use your own preference for milk)

4 Organic eggs (yolk and white)

1 Tbsp of  melted coconut oil

1 Tbsp of ground cinnamon

1/4 Cup Coconut Flour

1/4 Tsp Baking Soda

1/4 Tsp Nutmeg


1 Banana- for sweetness

First mix your dry ingredients together in a bowl which are the cinnamon, nutmeg, baking soda, and coconut flour. Then add your wet ingredients which are the eggs, milk, and coconut oil. If you are using a banana, take half of it, smash it and add to the rest of the ingredients. If your banana is lumpy try using a hand mixer till the batter is nice and smooth.

Heat your waffle iron and once its hot spray with coconut oil cooking spray.  This batter doesn’t expand like normal waffle batter so make sure to pour enough batter to cover your the waffle area. It took mine about 1/3 cup of batter on each side but this depends on the size of your iron. Let the batter cook for about 3-5 minutes. The waffles are ready when they easily come off the iron.

Then when you are ready to serve slice up the rest of the banana on top of your waffles and spread some of your favorite jam or syrup on top. In my case, I used raspberry jam and boysenberry sauce and I also seared the banana slices a bit just to caramelize them. The waffles are not sweet so use your jam or syrup according to how to sweet you want them. This recipe was enough for four waffles but they are very filling.

Hope you enjoy!


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