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Coconut Flour Waffles

July 7, 2010 by Erica 46 Comments


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).

You can store these, sealed, in the refrigerator or freezer for later. When you’re ready, you can reheat them briefly in a toaster or toaster oven.

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As featured in
The Healthy Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook

Coconut Flour Waffles

These are relatively low carb already, however you can reduce the carbs even further by using sugar-free maple syrup for the 1 teaspoon of maple syrup in the recipe.
Servings: 4 waffles
Calories: 103kcal

Ingredients

  • 4 large eggs
  • 1 teaspoon olive oil
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon maple syrup or honey
  • 2 tablespoons coconut flour
US Customary - Metric

Instructions

  • Preheat your 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.

Nutrition

Calories: 103kcal | Carbohydrates: 4g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 147mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 270IU | Calcium: 28mg | Iron: 1mg
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Filed Under: Breakfast, Dairy Free, Gluten-Free, Lactose Free, Low Carb | Keto, Low Sugar, Nut-Free, Paleo, Plant-based, Quick & Easy, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: coconut flour

Previous Post: « Onion Cheddar Biscuits
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Reader Interactions

Comments

  1. AvatarGrace

    October 6, 2017 at 6:55 pm

    These look phenomenal! Any suggestions on making a pumpkin version?

    Reply
    • EricaErica

      October 6, 2017 at 7:45 pm

      Thanks. I haven’t tested it yet, but great idea 😉

      Reply
  2. AvatarKT Sweet

    February 25, 2016 at 9:28 am

    Light and fluffy. Really enjoyed them. Must confess- lacking 4 eggs, I subbed about 1/4c liquid buttermilk for 2 eggs. Used coconut oil for oul because the MCTs are good for the brain. For syrup, I warmed organic maple syrup wuth organic frozen blueberries and ground chia seeds. My best attempt at healthy syrup. 🙂 Thanks for the recipe. (Skipped the cinnamon, prefer buttermilk flavor.) Used my Waring belgium waffle maker and had a decent first batch. Might use tad less buttermilk and add coconut sugar next time to crisp them up.

    Reply
    • EricaErica

      February 26, 2016 at 7:19 am

      Thanks for sharing your mods! Interesting changes, make total sense 🙂

      Reply
  3. AvatarSakinah

    February 6, 2016 at 7:48 am

    I just made these for myself because my kids had already eaten and it’s new for me since I can’t eat gluten. My 3 year old twins came to the kitchen and saw what I had made and wanted some. I said, “these are different waffles, I don’t think you will like them”…they tried a bite and one of them said, “these are not different, I want some”. So needless to say, the waffles I made, are not just for me….I have to share…I always have to share lol. They are a little different in texture than what I am use to but still good enough to eat. This was my first time using coconut flour.

    Reply
  4. AvatarMary

    November 28, 2015 at 5:08 pm

    These were very sturdy and will work really nice for bread slices.

    Reply
  5. Avatarmari

    August 30, 2015 at 10:17 pm

    I love this recipe! I did use 2TBS more of coconut flour for the recipe to make thicker waffles. For a crispy waffle I added coconut sugar to the batter. I also added blueberries to the batter while on the waffle iron then closed it, they came out beautiful and they were thicker and delicious.

    Reply
  6. AvatarBerkman Dufrene

    June 12, 2015 at 10:50 am

    I am considering substituting agave syrup for the honey, do you think this would pan out?
    Also, how much date sugar for crunchiness? Date sugar in addition to the other sweetener?

    Reply
    • EricaErica

      June 16, 2015 at 11:22 pm

      Sorry, I haven’t tried it so I don’t know for sure. I think the agave would be an easy swap, but date sugar I’m not sure about.

      Reply
  7. AvatarDanielle

    August 14, 2014 at 7:17 pm

    These were delicious! Moist and flavorful. I followed the recipe exactly and they turned out brilliantly using my All Clad waffle iron…I knew not to expect crispy going in but just wanted flavor and something that didn’t fall apart…we ate our burgers with them..thanks for a great and easy recipe!

    Reply
    • EricaErica

      August 14, 2014 at 9:09 pm

      Thanks, good to hear! They go well with chicken also 🙂

      Reply
  8. AvatarChi-Chi

    June 23, 2014 at 12:20 pm

    Thanks for this recipe. I was looking for a simple waffle recipe using coconut flour and not almond flour and this one hit the mark. I added one ripe banana instead of the honey because in my previous experience, products baked with coconut benefit from the moistness of banana and I think the texture is just right. Nice.

    Reply
    • EricaErica

      June 23, 2014 at 8:15 pm

      What a great sub! thanks for sharing! I’ve been wanting to play around with this recipe, so you’ve inspired me 🙂

      Reply
  9. AvatarLynette

    June 3, 2014 at 4:08 pm

    We just made these for dinner and were disappointed in the taste, they were really blah and they were very dry. They looked amazing and cooked up great in our waffle maker, just tasted terrible. Sorry 🙁

    Reply
    • EricaErica

      June 3, 2014 at 8:36 pm

      These have never been dry for me so I’m wondering if your measurements are off.

      Reply
  10. AvatarJessica @ Redeeming the Home

    September 20, 2013 at 2:13 pm

    These are quite tasty! I did whip the egg whites out of waffle making habit, but I’m not sure that mattered much (probably won’t bother next time). Definitely a “frugal” grain free waffle. Made them a day ahead so I could toast them up a little crisper in the toaster oven tomorrow. Just wish they made a little more 🙂

    Reply
  11. AvatarMargaret

    February 18, 2012 at 8:40 am

    I made these this morning. I tripled the recipe, since I have 5 children. I use a belgian waffle maker by All-Clad, and got 1 1/2 waffles (6 squares). These turned out very dense, I guess because of all the eggs (I used 10 eggs instead of 12, even though I tripled the recipe). They smelled like French toast while baking. Flavor was ok; the cinnamon was a nice touch, stevia instead of honey added welcome sweetness. The texture was…interesting. Pretty good straight out of the waffle iron, a bit rubbery after sitting for a few minutes. My younger children thought they were ok, ate them up with lots of butter and maple syrup, but asked me to try a different recipe next time. My teen’s comment was “it tasted like a bad muffin I had once, but that could have been because I waited awhile before eating it, and then added too much syrup.” Since I am the primary person who is grain-free (hence the coconut flour), I think I would rather skip waffles than try this recipe again.

    Reply
    • EricaErica

      February 18, 2012 at 9:07 am

      Please be aware that you are no longer using this recipe, but changing it to something entirely different with so many substitutes and measurement changes. By reducing the moisture and not having honey, the recipe is quite different. So it looks like you need to replace the loss of honey with something.

      Reply
    • AvatarMonique

      February 24, 2013 at 10:15 am

      I just tried out this recipe exactly as it is written and I too got the same results as OP. The texture was just too odd for me. Mind you that I’ve never tried a coconut flour waffle. I have nothing to compare it to. Maybe this is how they all taste?

      Reply
      • EricaErica

        February 24, 2013 at 10:50 am

        I’m not sure what your texture turned out to be, but it is consistently a softer waffle for me and I haven’t ever had a problem with this recipe as written so I’m not sure what else to say. It’s not a crunch waffle, just fyi, if that’s what you are hoping for.

        Reply
  12. AvatarAmber

    December 30, 2011 at 1:57 pm

    I can’t tollerate eggs. BOO! Wonder if you could make these using on of the egg substitutes? Or perhaps bananas as an egg substitute? Any help?

    Reply
    • EricaErica

      December 30, 2011 at 3:46 pm

      I love this page with various egg sub ideas: http://www.cybelepascal.com/?page_id=99

      Reply
  13. AvatarStephanie

    November 22, 2011 at 9:32 pm

    these are amazing! after having no luck with almond flour waffles, i decided to look for a coconut flour variety. i really enjoyed these and may try date sugar next time for the elusive “crunchiness.”

    Reply
  14. Avataramy j.

    September 10, 2011 at 9:04 am

    These were great! I made them in my belgium waffle maker and got about 1 1/2. I thought that they were fairly “crunchy” on the outside and I used agave nectar. Of course, I haven’t had a “real” waffle in over 2 years, so I’m not sure if I really remember their level of crunchiness. Thanks so much for the recepie!

    Reply
  15. AvatarJennifer @ The Unrefined Kitchen

    August 26, 2011 at 7:27 am

    I just made these for breakfast! They were fantastic! Thanks for another great recipe! I am so glad to have discovered your site!

    Reply
  16. Avatarheather

    June 16, 2011 at 1:12 pm

    2 Tbsp of flour doesn’t sound like very much when most recipes call 1 or 2 cups of other flours. How many waffles does this recipe make?

    Reply
    • EricaErica

      June 16, 2011 at 5:15 pm

      Coconut flour absorbs a lot of moisture. It depends on your waffle maker, but on average I get about 4-6 waffles.

      Reply
  17. AvatarKelly

    March 31, 2011 at 11:08 am

    Thank you. Might try it that way.

    Reply
  18. AvatarKelly

    March 31, 2011 at 8:36 am

    Would a little more coconut flour make them crispier?

    Reply
    • EricaErica

      March 31, 2011 at 8:52 am

      Unfortunately not, but adding granulated sugar would.

      Reply
      • Avatarjennb

        April 21, 2011 at 6:26 am

        What about a sweetener instead of sugar?

        Reply
  19. AvatarLindi

    January 6, 2011 at 1:20 pm

    I just made these for lunch for my husband and I. We are just starting to use coconut flour so i have only made 2 things with it before. These waffles were not what i expected. They didn’t get crispy life regular waffles and they tasted like and had the texture of eggs. I don’t think i will make these again but i am going to try and make waffles with almond flour. * I should probably add that the almond flour waffles are not crunchy either. You could try drying them in a warm oven or the dehydrator for an hour to see if that makes them crunchy. Hmmm. You’ve got me thinking now.

    Reply
    • EricaErica

      January 6, 2011 at 1:52 pm

      Yes, they don’t get crispy from a waffle iron. You might be able to get them crispy if you use granulated sugar instead of honey.

      Reply
  20. EricaErica

    November 9, 2010 at 8:18 am

    Hi Ellen – thanks! Not sure why they took longer – they don’t do that for me.

    Reply
  21. AvatarEllen

    November 9, 2010 at 6:04 am

    Great recipe! Really saved me this morning when my nut-allergic dd who is on SCD for Crohn’s wanted waffles for breakfast. I was going to make up my own recipe, but decided to look online first. These came out great (although fyi for others, we found they took a fair bit longer in the waffle iron than waffles made w. wheat flour). Thank you!

    Reply
  22. AvatarNick

    August 28, 2010 at 7:22 pm

    Tried these making pancakes yet?

    Reply
  23. AvatarErica

    July 14, 2010 at 11:57 am

    Karen, I feel a post on CF coming up. Until then, here are a few places (and I’m sure others have good sources as well):
    http://www.tropicaltraditions.com/
    in stores: Bob’s Red Mill
    >From Amazon: http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgrocery&field-keywords=coconut+flour&x=0&y=0

    Reply
  24. AvatarKaren

    July 14, 2010 at 10:18 am

    Where do you find Coconut flour?

    Reply
    • AvatarTricia

      March 3, 2013 at 3:09 pm

      Grocery Stores – in my area (Boston, MA) – Market Basket, Whole Foods, Shaws or try getting it online.

      Reply
      • AvatarJudy

        December 14, 2013 at 12:18 pm

        I get my coconut flour from Netrition.com.

        Reply
  25. AvatarBrandon

    July 10, 2010 at 8:04 pm

    OK, now I need a waffle iron!

    Reply
  26. AvatarNikki

    July 8, 2010 at 8:29 am

    I am definitely going to try these! I recently discovered the joys of baking with almond flour and coconut flour. Just made a coconut flour cake this morning!

    Reply
  27. AvatarErica

    July 8, 2010 at 7:53 am

    Hi Nan. The reviews come from Amazon readers. That page is pulled in from Amazon.com – it’s part of my list of Amazon favorites. Sorry I can’t edit that part, but it is helpful to see what others have said, regardless of their ingredients used. It’s kind of like getting an excerpt of the reviews without actually going to Amazon.com.

    Reply
  28. AvatarNan

    July 8, 2010 at 4:56 am

    Did you write the review on your favorite waffle iron page? It calls for white and whole wheat flour but has the comfy belly logo at the top!

    Reply
  29. AvatarJose

    July 7, 2010 at 4:57 pm

    Great recipe! I’ve never tried coconut flour but I often make pancakes from almond flour. Thanks for the great idea, and for the waffle iron suggestion. Ours died a few months ago, and we’ve yet to replace it. I’ve been missing waffles but I never really found a good gluten-free recipe. I’ll be trying these soon.
    Great site!

    Reply
  30. AvatarKara Knight

    July 7, 2010 at 11:10 am

    These look great! I’m going to whip some up for my son tomorrow. Thanks for all the great recipes!

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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