Coconut Flour Waffles

Stack of coconut flour gluten free waffles with pads of butter and topped with frozen berries and honey dripping on top

This amazing gluten free recipe is perfect for a fun breakfast treat piled high with fruit and syrup. {WW 12 Purple, 12 Blue, 13 Green, Vegetarian, Gluten Free}

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings servings

Calories 490kcal

Author Ginny

Equipment

Waffle Iron

Ingredients

4 Eggs beaten
3 cups Milk
¾ cup Vegetable Oil
2 ¼ cup Coconut Flour
2 tbsp Baking Powder
¼ tsp Salt
½ cup Sugar
¼ cup Corn Starch

Instructions

Break the eggs into a large bowl, and beat them with a whisk until they're light lemon color.
Add the milk and oil, and whisk together.
Add the Coconut flour, and add the baking powder, salt, sugar and corn starch. Whisk all ingredients together until well blended.
Let the batter sit for about five minutes.
Warm the waffle maker until it's ready and hot, and pour or ladle the batter into the center. Cook until done. (refer to your waffle makers instructions to cook waffles).
Continue until all batter has been used. Serve immediately. Enjoy!
Top the waffles with whipped cream, fruit, jam, powdered sugar, sweet cream cheese, nuts, and fruit syrups such as strawberry or raspberry syrup, peanut butter, chocolate, or any other toppings you prefer.

Notes

Makes 4-5 Large Waffles. Please note the photo that these are wide across and thick. Everyone has different sized waffle irons and it will work in them all just know that the amount of waffles will be determined by your own waffle maker size.

Nutritional Values: I caution on this one as everyone has different sizes of waffle irons which will result in different amount of the batter being used.

Double Recipe: You can double this recipe. Just batch cook your waffles and keep them warm in the oven, or place them on a cooling rack to cool down if you are meal prepping.

Storage: Store your leftover waffles in the refrigerator for 3-4 days.

Freezer Instructions: Lay them out on a large baking sheet so that they aren’t touching each other. Place the pan in the freezer for two hours or until they are frozen relatively solid. Once frozen, take the waffles and place them into a large freezer-safe bag. Use as many bags as you need. It’s important not to skip the flash-freezing because otherwise, they will stick together and will be virtually impossible to separate for reheating.

Microwave Reheating Instructions: Microwave them for 30 - 60 seconds or until they are hot. They warm up pretty quickly but will become hard if you overheat them.

Oven Reheating Instructions: Another option is to warm the waffles in the oven. Heat the oven to 350 degrees F. and place the coconut flour waffles on a baking sheet. Warm them for 10-15 minutes or until they are hot. This will allow them to be slightly crispy on the exterior and fluffy on the inside.

How to Keep Waffles Crispy: To keep your waffles crispy, lay them flat on a baking sheet. Place the cooked waffles in the oven at 200 degrees. Then let them sit in there as you cook more. This will help to keep the waffles crispy.
If you stack waffles you will find the heat begins to sog up your waffles.

Feel free to add in some fresh fruit, chocolate chips, etc into the batter of these waffles.

Nutrition