Coconut Flour Waffles, grain and gluten free


We love waffles in our house! These, like other coconut flour ‘breads’, are rich in protein and low in carbohydrate.  Anyone looking for a quick grain free breakfast will be pleased to know that these waffles hold up wonderfully in the toaster.  Top with nutbutter, boiled fruit, or honey for a quick meal on the go.

Coconut Flour Waffle Recipe

Makes approximately 8 waffles, I usually double this recipe so that I have leftovers to use as sandwich bread the next day.


  • 4 tablespoons melted butter, ghee, or coconut oil (Buy Butter or Coconut Oil here)
  • 1/4 cup coconut flour (Buy Coconut Flour here)
  • 6 eggs
  • 2-4 tablespoons pureed apple, pumpkin, banana, pear, or other mix in (optional– the waffles pictured above are pumpkin)
  • 2 tablespoons honey
  • 1/4 tsp salt (Buy Sea Salt here)


Preheat waffle iron (I always use high), grease generously with coconut oil or ghee. Mix all ingredients until smooth. Pour batter onto waffle iron, and using a butter knife or the back of a spoon, spread the batter to evenly distribute over the iron. Cook 3-4 minutes, or until golden brown. Repeat with the remaining batter, keeping cooked waffles covered with foil in a 200 degree oven to keep warm if you wish.


Find other grain free recipes on my Grain Free Recipe Page, and find high quality ingredients like coconut flour on my Resource Page!

Sandwich made on grain free waffle

The next day, as a sandwich

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  1. says

    I’ve wanted to make waffles grain free for a while now, and all the recipes I’ve seen previously did NOT look promising. This one definitely does though – I will add to my TO MAKE list :D Now I just need a new waffle iron…

  2. Elizabeth says

    This might seem like a silly question but does the coconut flour give recipes a strong coco-nutty flavor? I notice it only requires 1/4 cup of flour so it doesn’t seem like it would be overpowering. They sure look good!

    • Cara says

      It doesn’t have a very strong coconut flavor. Coconut milk could be used instead of apple/pumpkin/etc if you wanted more coconut. Ooo, and with pineapple mixed in, that would be good too.

  3. says

    These look absolutely wonderful!! I am always looking for tastey gluten free recipes and I am sure my son will loves these! thank you for sharing! :)

  4. jean finch says


    I wanted to tell you that I made your coconut flour pancakes twice and we absolutely adore them! We eat the 2 left overs for a bread or cracker substitute!We eat them with fruit and creme fresh for a gorgeous breakfast!
    Thank you

    Jean Finch

  5. says

    Thank you for this recipe! Do you have a recommended source for coconut flour and a brand of waffle iron isn’t coated with teflon? I wanted to share this with our readers, and would love to give them a few resources!



    • Cara says

      I use coconut flour from Tropical Traditions, though I hear that Wilderness Family Naturals is good too. Waffle iron- I’ll confess that for the couple times a month I do waffles, I still use a nonstick waffle iron, so I am no help there!

    • says

      You might try grinding up some flax seed and adding hot water. I’d let it thicken up and try that if you can’t do eggs. Sorry- don’t know about measurements.

    • Joan says

      I’ve also heard that Chia seeds can be substituted for eggs. If you soak these tiny seeds they turn into a gelatinous mess like flax and may do the trick. I haven’t tried it yet, but when I don’t have eggs would be a great opportunity! What is there to lose, as I always have chia in the pantry waiting…. I’ll post when I have results!

  6. lisa says

    As my child said when i put it down in front of her, THIS IS NOT A WAFFLE! :P

    Yes, i’d have to agree, but it was super tasty. :)
    I’d call it more like “cooked eggs with sweetness”. :)

    • Cara says

      Too funny! It has some of the good attributes of a waffle, though: nice pockets to hold butter and fruit, can easily be re-heated in the toaster :)

  7. says

    Yay! I miss waffles and these look promising, I can’t wait to make them. I’ve tried to make them with almond flour (to be gluten and grain free) but they’re just not successful. I hadn’t even thought about using coconut flour, THANKS for the recipe! Plus, love the sandwich idea as well- will definitely be using that. What is in that sandwich? looks delicious!

  8. says

    I made these with my new waffle maker I was given for Christmas. They were good, but my waffle maker was huge so it didn’t work out as well as it could have. I went back and made a different version of coconut flour waffles and they were great. I love your sandwhich. I liked back to you blog a couple of times. Happy New year Cara :) Thanks for your great recipes. Those cheese sticks you just posted a few days ago, look, umm… dangerous.

  9. Racheal says

    These are tasty (though, as mentioned earlier, not totally waffle-y :). I do have two comments: I have a pretty standard size waffle iron and I can squeak out 3, maybe 4, waffles max. Also, I’ve found that I prefer them cooked on low until just barely done, otherwise they get a chalky texture I am not fond of. Anywho, thanks for the post!

  10. Evelyne via Facebook says

    Need to omit the honey due to carb issues and can the fruit be omitted? If so, can you suggest a substitute or do you even need one? Oh, and can the recipe be made as a pancake rather than a waffle?

  11. says

    This looks fabulous ;) we make waffles with coconut flour… But I have to try it with pumpkin! Question: I looked at the Berry Cobbler recipe. Do you have the breakdown? I see an egg. How many cups of almond flour/meal? I use coconut oil, I see something that would resemble oil. Maybe I missed it on your blog ;)

  12. Cristy via Facebook says

    Tried it, but is the amount of coconut flour correct? only 1/4 cup? This only makes two waffles…

  13. says

    For me it makes 8 small ones (counting the small ‘quarters’ as a waffle because they are so filling) yes, 1/4 cup coconut flour. We doubled the recipe this morning so we could have some leftover for sandwich bread this weekend

  14. says

    Wendy, that’s an older recipe that I didn’t write out very well. I think I made a kind of almond flour biscuit topping to put over berries- dont’ remember the exact ingredients :)

  15. Evelyne via Facebook says

    Tried the waffles today – delicious! Rather than using fruit, I used 4T of coconut milk; also omitted the honey and salt.

  16. Eileen says

    My kids have been begging for these and I had not idea how I was going to do this…then I ran across your recipe. My kids (and I) are in heaven!! This is one of those things we have missed a lot since starting GAPS 2 years ago.

  17. Dessi Gnann says

    thank you for all that you do/publish! it took me a couple of times to get it down, but now we have these EVERY Tuesday – on our waffle day :-) it has been 3 months and we have not gotten tired of them yet. And now that our own chickens give us wonderful eggies we are hooked on this recipe for life. I can’t tell you how much I admire your efforts. You are making this world a better place for our children.

  18. says

    Be careful! I tried it with flax and it stuck all over my waffle maker and didn’t really cook!! I have photographic proof; I recommend sticking to the eggs.

  19. Lisa says

    That has to be the WORST waffle I have ever had. I have made many, this tasted like egg, since that is what it primarily is.

  20. says

    I can’t wait to try these! Thanks for posting them again on your Top Ten Posts.

    I am a food blogger just like yourself. I follow the paleo diet but find your GAP recipes can often be used in my diet too.


  21. says

    I made your waffles this morning. YUM! The kids really enjoyed the pumpkin flavor. I added 1 tsp of cinnamon and vanilla to the batter. I plan on making these waffles again but switching the pumpkin for bananas and adding cocoa nibs as a fun treat for the kids.

    I will be posting this on my blog and linking you. Thanks again. :)

  22. Kristina says

    I’m wanting to try these, but given the number of eggs I imagine they have an eggy flavor, yes? That wouldn’t bother me but my kids probably wouldn’t like it.

  23. says

    I made the Coconut Flour Waffles this morning, had been looking forward to it all week. I’ve cooked a lot with coconut flour over the past several years, so am familiar with it. I doubled the recipe but was quite surprised to find that it didn’t ‘bulk up’ like all my other CF recipes have in the past. Usually when I make muffins I have to spoon them into the muffin tins before the batter is too thick. This batter was runny at best. I added some chia seed, then added some flax seed, and finally added about a 1/4 c. of almond flour just to keep them from turning out super thin. It was really odd. However, I used a brand of coconut flour I’d never used before, got it from our co-op. Usually I have either Bob’s or WFN on hand, but was out of both, so perhaps that’s the culprit, not sure. As well, it only made 11 smallish to medium sized waffles. I don’t have a large waffle iron, and no way to control temp, so had to really watch them so they didn’t get too done.

    Overall, they taste good, even with the additions. Using grated zucchini sounds like an interesting idea. Might try that next batch. And less eggs, perhaps…thanks for the recipe!

  24. Gina says

    May be a silly question but I added the melted coconut oil to the recipe last time and they were pretty runny and took quite a while to cook. They tasted great and my kids loved them. I’m wondering if I was supposed to use that to grease the waffle iron or if it IS actually supposed to go in the recipe?

  25. greenmama says

    I’m so glad I found your site, we are getting ready to start GAPS and I know waffles are one of the things my children will miss the most. I didn’t fully expect them to like these, but they ate every bite! I only used 5 eggs and even then the batter was not as thick as I expected them to be. They also burned when I cooked them on high (5), I dropped it to medium(3) and even then they were a little too browned. Next time I will start on level 2 and go from there. I got 4 small round waffles (they do divide into quarters but the quarters are way to small to consider as individual waffles) – my three children polished them off and asked for more. I also greased the waffle iron with butter and it burned, next time I will use coconut oil. Thanks for the recipe! I can’t wait to check your site out for more. :)

  26. megan says

    Ok…made these this morning. Had a couple issues but overall they were good…very filling! As you know, coconut oil is a solid at 70 degrees , so when you add the melted coconut oil to the mixture, it turns back to a solid. So i had to heat the whole mixture on the stove just prior to adding it to the waffle iron. We used applesauce and honey for flavoring and to beef up the consistency. The kids ate theirs with organic maple syrup. I ate one waffle with almond butter on top. It made four waffles, not eight as the recipe suggests. We will make these again! Happy Baking!

  27. Nancy Seguin says

    Just made a double batch and my 3 boys under 7 loved them. I gently warmed the eggs so that the coconut oil wouldn’t solidify as much but some of it still hardened. It was fine since it melted when it went into the waffle maker. If you go into the recipe with an expectation that these are equal to a standard waffle you might be disappointed, that is if you eat regular white all purpose flour all the time. I use whole grains, sprouted flour/breads and lots of almond flour. My husband uses white flour for all the morning baking which means my kids get more of the good stuff but still love the white flour stuff too which they get n the weekends with him These were a hit! They loved the idea of using them as a sandwich which we will do tomorrow for lunches. I served them with melon and a few berries and a turkey sausage and I must say this meal kept me satiated for a loooooong time. Weird how these little waffles sat so well and lasted so long. No 10 am hunger pangs. Thanks!!!!

      • Nancy Seguin says

        I made these with the first grade as a science project today; they did all the work! I just oversaw, keeping eggshells out of the bowls. They loved cracking the eggs. Hands down, the kids loved them. Everyone did. They preferred the waffles over coconut flour pancakes. Success today! Thanks

  28. Jennifer says

    Are you sure this recipe is right? It was more like eggs than anything else, which exploded in my waffle iron and broke the clasp off. I mean they literally exploded. I followed your recipe exactly as its written.

  29. Filaree says

    I’ve made these twice now, and I think they are delicious! Thought I would add my two cents since some people seemed to have problems with them. The batter doesn’t get as thick as other coconut flour baked goods, but it doesn’t affect how they cook at all. You just need to be careful how much batter you put into your waffle iron. It made three very large round waffles. Because they are so filing we each only eat a half of a waffle and then we have enough to make two small sandwiches. I used butter in ours and I melted the butter and honey together and then slowly added it to the egg/applesauce mixture so we didn’t cook it and the honey didn’t clump. Then I sifted in the salt and the flour and let them sit for just a few minutes to thicken a bit before cooking them. I brush melted butter on our waffle iron and had no problems with sticking or over-cooking. While I wouldn’t call them “eggy” they are definitely “custardy” with all the eggs, but it makes them an appealing texture:)

  30. MamaGroff says

    Hi, Cara! *wave*
    Got this link through the THM facebook group. Fun to find it was your site!
    Now off to make some waffles! :)

  31. Tammy Palmer says

    Just made these – they are SUPER EGGY!! They looked nice and came out of the iron well but they tasted like a omelet in a waffle shape :( The were not crispy at all which in my opinion is what makes a waffle a waffle. Anyways if you are not a egg lover then skip this recipe. :)

  32. GM says

    So I just made these; consistency-wise they are pretty good, light enough but pretty grainy-texture, so def needs lots syrup & fruit

  33. says

    I like the idea of gluten free and mostly dairy free. My issue is that I am still allergic to eggs after months of avoiding them. Paleo and GAPS are supposed to help heal the gut with the removal of grains, but what do I eat if I can’t have eggs which are used heavily in both diets?

  34. B says

    I made these for the 1st time this morning. I wasn’t sure how they’d turn out based on comments, the only changes I made was to add some vanilla and omitted the fruit puree to save time, and I also beat my egg whites as I do w/all my waffle recipes. I got 8 normal sized waffles out of this, I don’t know how anyone could possibly only get 2 or 3? Mine are not belgium sized though I don’t think just standard waffle maker with 4 spots. I didn’t notice a real grainy texture and ate with butter and syrup, not too eggy for me. My dtr had a couple bites and liked too. I have made a crepe similar with arrowroot & coconut flour that is good filled with fruit & cream cheese. I guess it just depends what you are used to, I have been doing wheat free for a couple months now & I think when you are eating healthy a good majority of the time this tastes like a treat! If you are eating white flour or even whole wheat all the time & haven’t experimented then this may not be what you expected but still good!

  35. Sunny says

    My GAPS practitioner has told me that people on GAPS should be really strict about not eating fruit with meals. You obviously aren’t following that rule. Could you explain why? I think that’s one of the most inconvenient restrictions and I would love to eat fruit with my meals from now on worry free.


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