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Fluffy Waffles {almond & coconut flour}

November 5, 2021 by Erica 4 Comments

Belgian Waffles {almond & coconut flour}
When I was growing up in New York City, my grandmother and I would take the subway from the Bronx (we lived in different parts of the Bronx) and converge at a cafe on the Upper East Side to indulge in rich, fluffy Belgian waffles. I could barely finish one, but ate two because they were that good.

I figured one day I would test my recipe for Fluffy Pancakes using almond and coconut flour in my waffle maker, and then a request for just this came in last weekend, inspiring me to put it to the test.

Most waffle makers are pretty forgiving. If you’re thinking something might taste great as a waffle, try it. It might surprise you. That said, from my experience it’s best that your batter contains oil to prevent it from sticking the waffle irons inside. Even if you have the deluxe non-stick edition. And it’s not fun unsticking burnt food from a waffle maker. I know first hand.

Here’s my waffle maker, if you’re looking for a reliable, simple, does-the-job waffle maker. It doesn’t have a loud beep (which could be good or not) so you do need to keep an eye on the color change from red to green.

Belgian Waffles {almond & coconut flour}

Print Recipe Pin Recipe

Fluffy Waffles {almond & coconut flour}

This recipe is based on my fluffy pancakes recipe. For oil, I use avocado or olive oil.
To make these dairy free, I use cashew cream cheese (see recipe below this one). You can also replace the yogurt with dairy-free yogurt, or coconut milk plus about 1 teaspoon of lemon juice.
To make these low carb, replace the sweetener with low carb maple syrup or other low carb liquid sweetener.
Servings: 6 servings
Calories: 233kcal

Equipment

  • Waffle maker

Ingredients

  • 1 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 1/4 cup yogurt or cashew cream (see recipes notes)
  • 1/2 cup coconut milk or water, or other kind of milk
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons oil avocado, olive oil, or coconut oil are my faves
US Customary - Metric

Instructions

  • Preheat your waffle iron.
  • Add all the ingredients to a food processor or blender and pulse for 10 seconds or so to combine. You can also combine the dry ingredients in a large bowl, then add the wet ingredients and mix well.
  • Add 1/4 to 1/2 cup of waffle batter to your waffle iron, depending on it's capacity (check the instructions for best results). I set the darkness in the middle to avoid burning the waffles, and then you can increase or decrease the setting to your liking.
  • Repeat waffle making party until you've used up the batter. Serve with honey, maple syrup, berries, yogurt, almond butter, or what ever makes your taste buds happy.
  • Store the waffles in the refrigerator for a week or so, or seal them well and freeze for a few months.

Nutrition

Calories: 233kcal | Carbohydrates: 14g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 109mg | Potassium: 61mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

 

Print Recipe

Cashew Cream Cheese

Servings: 16 tablespoons
Calories: 45kcal

Equipment

  • High speed blender

Ingredients

  • 1 cup raw cashews, soaked in hot water for 10 minutes or room temperature water overnight
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/3 cup water, plus more as needed

Instructions

  • Add the cashews, lemon juice, and salt to a food processor. Add about 1/4 cup of water and blend until smooth. Add more water in small amounts until you have the desired consistency.
  • Use a spatula to scrape down the sides in between processing. If you prefer the cheese a bit thinner, add water gradually until it's at the thickness you prefer.
  • Store in the refrigerator for a week or so.

Nutrition

Calories: 45kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 74mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
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Filed Under: Breakfast, Cultured, Dairy Free, Desserts, Gluten-Free, Low Carb | Keto, Low Sugar, Paleo, Plant-based, Quick & Easy, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, cashew, coconut flour, yogurt

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Reader Interactions

Comments

  1. Catherine

    May 23, 2022 at 5:15 pm

    What is a serving size?

    Reply
    • Erica

      May 23, 2022 at 7:29 pm

      Hi Catherine, a serving is one waffle.

      Reply
  2. Dana L

    November 8, 2021 at 4:55 pm

    Do you have a waffle iron recommendation? Thank you 🙂

    Reply
    • Erica

      November 8, 2021 at 5:32 pm

      Here’s my waffle maker (https://amzn.to/30gmupw) if you’re looking for a reliable, simple, does-the-job waffle maker. It doesn’t have a loud beep (which could be good or not) so you do need to keep an eye on the color change from red to green.

      Reply

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Recent comments

  • Erica on Lemon Blueberry Bundt Cake {almond & coconut flour}:

    Thanks, Candice! So great to hear.
    Posted Jun 22, 2022

  • Candice on Lemon Blueberry Bundt Cake {almond & coconut flour}:

    This was delicious! I made it on a whim so didn’t have enough lemon to make the glaze, but the…
    Posted Jun 22, 2022

  • Erica on Lemon Blueberry Bundt Cake {almond & coconut flour}:

    Hi Ania, seems like it will work, but may be less sweet. The blueberries will help with that.
    Posted Jun 21, 2022

  • Ania on Lemon Blueberry Bundt Cake {almond & coconut flour}:

    Can I omit honey/maple syrup or replace it by apple mousse?
    Posted Jun 21, 2022

  • Erica on Lemon Blueberry Bundt Cake {almond & coconut flour}:

    Hi Karen, yes, I haven’t tested it but it usually works out great as a sub!
    Posted Jun 20, 2022

  • Karen on Lemon Blueberry Bundt Cake {almond & coconut flour}:

    Do you think it would work with cashew flour?
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My cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
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  • Books-A-Million
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
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  • IndieBound
  • Books-A-Million

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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About Erica

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I 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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