You may be thinking that you don’t like the taste of coconut, but these waffles do not taste at all like coconut. The interesting thing about cooking and baking with coconut flour is that for most recipes, the flavor is quite neutral. I’m not sure why, but all I know is that I get a slightly sweet, light, waffle that tastes just like I want it to. And then I add my favorite toppings.
I like maple or raspberry syrup and berries on my waffles, however these waffles can be eaten with a variety of toppings, and you can also add berries to the batter. For a treat, my younger son loves adding chocolate chips to the waffle batter, and then eats them as a snack, just like that (with his hands). We all have different tastes, so follow your heart, and if you like waffles, give these a try (even if you don’t like coconut).
Notes This recipe is similar to my fluffy coconut pancakes recipe, however I reduced the amount of baking soda by half, to 1/4 teaspoon. I don’t bother whipping the egg whites, but you can do so for this recipe as well.
You can store these, sealed, in the frig for later. When you’re ready, you can reheat them briefly in a toaster or toaster oven.
Coconut Flour Waffles
- 4 large eggs
- 1 teaspoon olive oil (or other oil)
- 1 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1 teaspoon honey or maple syrup
- 2 tablespoons of coconut flour
- Preheat a waffle iron.
- Add all the ingredients to a bowl and blend well. You can use a mixer, blender, food processor, or a whisk.
- Let the batter sit for a few minutes so the coconut flour can absorb the moisture.
- Pour the recommended amount of batter into your waffle iron. Using my favorite waffle iron, this batter makes 3 large waffles.
Makes 3 to 6 waffles depending on your waffle iron