Baked Breakfast / Pancakes & Muffins
Fluffy Coconut Flour Waffles
Coconut flour is far more absorbent than other flours — this recipe uses more eggs than you'd expect, and that's exactly what keeps the waffles from turning dry and crumbly.
Ingredients
- 1/2 cup coconut flour
- 6 eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp allulose or maple syrup
Method
- 1
Preheat your waffle iron fully before starting — coconut flour batter needs consistent high heat to set properly.
- 2
Whisk eggs, almond milk, melted coconut oil, vanilla, and sweetener together.
- 3
Whisk in coconut flour and baking powder — the batter will thicken quickly since coconut flour absorbs liquid fast; let it sit 2-3 minutes to fully hydrate.
- 4
Pour batter onto the hot waffle iron and cook according to your iron's instructions, without lifting the lid early — opening it too soon can tear the waffle before it sets.
- 5
Serve warm with your favorite toppings.