Coconut Flour Waffles (Gluten Free & Dairy Optional)

Hi! Just wondering what the calorie count is for the waffles?

I follow all the recipes but this one was a bust for me, didn’t like it, no one would eat them. Oh well post another exciting recipe, im always up for something new

I think expectation management is important when making this recipe or any that uses coconut flour in Lieu of others. You are never going to achieve the texture that you got from your standard waffle house, but you need to take the understanding with you when you try out these recipes.

The flavor in this one is pretty darn good, though I added a bit more vanilla than suggested and 1/4 C coconut sugar. I made it on the Foreman Evolve which has removable plates and found no need to grease them. Preheated for 7 min at 425 and used a heaping 1/3 C measure that nets 5 waffles (12.8 grams of protein each when using extra large eggs)

This nets a try yet flavorful waffle that I probably would not serve as a breakfast waffle but instead as a quick snack maybe topped with nut butter and honey. I could also see omitting the coconut sugar I added and utilizing it as the base for a savory meat stew or even a breakfast chipped beef recipe.

I went from five stars to four on this because I just can’t see serving it as a breakfast waffle, though I am sure those on more restricted diets would welcome us as an alternative. I considered making it three stars but because this is a very versatile and useful recipe I think it warrants four. I follow the Warrior Diet which allows me the luxury of not really counting calories but I do try to get as much protein in the evening as I can as well as good carbs which this recipe definitely offers.

Wasn’t a huge fan of these. They were very spongey and slightly too salty. Kids weren’t a fan sadly.

My family did not like these at all. I’m not sure if it’s the brand flour (this is the second time I’ve used a Bob’s Red Mill product that we didn’t like). The texture was good. I ate mine but the kids wouldn’t finish theirs. My girlfriend had a few bites and said she was full. She was poking around the fridge a few minutes later. Naturally, I could add a tablespoon of sugar to help the taste but that kind of defeats the purpose of making these.

I might try some variations on this. I’m really trying to switch the family to a low carb, low sugar diet but I’m not having much success.

I love these & so do my kids. We just gave up breakfast items with grains for a couple years! I could never get the consistency right, thank you so much for putting this out there. It is so helpful. I’m definitely sahring this recipe with my fitness community!!

Hi, thanks for the recipe – something I’ve been looking for. I am wondering,can I freeze these waffles? I usually make regular waffles in advance and freeze them,and then just quickly heat them up in toaster in the morning. Could I do the same with these waffles? Thank you!

I just made two batches of these this morning and wanted to share some thoughts. First of all, this recipe makes enough batter for 4 regular waffles. The first time I used butter for the oil/fat, and followed the recipe exactly. I thought the butter flavor was too prominent. For the second batch, I used coconut oil, but only 1/3 cup to reduce the calories/fat a little bit, and I did four eggs and four whites for the same reason. I probably should have done 4 eggs and 5 whites for the volume of liquid requirement. I also added more cinnamon and I put about 1 T or so of maple syrup in the batter. The second batch was way better. They hold up well but the consistency is pretty dense and a little dry, but they were perfect with butter and maple syrup on top. Nice job!