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.
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.