Coconut Flour Waffles

coconut flour waffles

When we went grain free, I thought I had given up the waffle iron forever. Instead we ate a lot of variations of frittatas and breakfast casseroles or repurposed leftovers.

The waffle iron sat in our attic for a year until the kids asked if we could make waffles again. I played around with a lot of ideas and eventually came up with this recipe. It’s protein packed, grain-free, and dairy- optional.

Making Waffles with Coconut Flour

Coconut flour is a protein and fiber packed alternative to normal wheat flour. If you’ve never cooked with coconut flour before, it takes a little practice to learn to use correctly. You should definitely be made aware that coconut flour acts like a sponge. It soaks up whatever liquid it’s mixed with. For that reason, most recipes that use coconut flour call for only a small amount.

This one uses just half a cup and is whisked together with eight, yes eight, eggs. The extra eggs are needed to create the right texture with these waffles.

We really like cinnamon, so I put about a tablespoon of cinnamon in these. Feel free to reduce that amount if you’re not as crazy about the spice as I am. These coconut flour waffles really are delicious, just don’t try to eat as many of these as you could regular waffles — they are extra filling!

Use Coconut Flour Waffles for Breakfast Sandwiches!

These coconut flour waffles are fast and easy to make. That makes them ideal for busy mornings. For a fast, on-the-go breakfast, make a waffle breakfast sandwich. Cut a waffle in half and put eggs and bacon/sausage and maybe a slice of cheese inside.

Leftover waffles are also great crisped up in the toaster or on a baking sheet in the oven.

More Healthy Breakfast Ideas

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Coconut Flour Waffle Recipe

A protein and fiber rich waffle recipe
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 waffles
Calories 405kcal
Author Katie Wells

Ingredients

Instructions

  • Preheat waffle iron.
  • In a medium size bowl beat the eggs with whisk or immersion blender.
  • Add the melted butter or coconut oil, cinnamon, vanilla, and salt and mix well.
  • Add the coconut flour and mix well. The batter should be thick. If it is too thin, add a little more coconut flour.
  • Spoon into preheated and greased waffle iron and cook until light brown and firm to touch.
  • Serve with a pat of butter and some homemade strawberry syrup, pure maple syrup, or almond butter.

Notes

This recipe makes 6 waffles for my size of waffle iron, but may make more or less depending on yours.
Make a big batch of these and freeze for an easy breakfast later. To reheat, just pop them in the toaster or oven.
 

Nutrition

Serving: 1waffle | Calories: 405kcal | Carbohydrates: 12g | Protein: 14g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 388mg | Sodium: 650mg | Potassium: 137mg | Fiber: 7g | Sugar: 2g | Vitamin A: 23.7% | Calcium: 9.3% | Iron: 12.4%

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

What is your favorite waffle recipe? Have you made a healthy version of an unhealthy favorite? Tell me below!

These coconut flour waffles are made with coconut flour and eggs for a protein pack and healthy breakfast. Low carb and grain free.

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