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.
The next day, as a sandwich
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