Nothing like some piping hot gluten-free waffles to share with friends and extended family at breakfast time, especially with the help of a superfood like coconut flour!
These coconut flour waffles will suit your fancy, but I would use coconut oil in the recipe instead of olive oil. Some honey or healthy maple syrup to top things off is nice, especially if balanced with something like yogurt to take off the edge of the natural sugar. Don’t forget some fresh fruit like blueberries, blackberries or raspberries both in and out of these toasty waffles to give your body vital nutrients as your belly will be full for some hours from this filling treat. Great for those looking to lose weight, be healthy, and avoid gluten and other allergens.
If you’ve ever tried coconut flour waffles, please let us know. Pancakes are a bit easier, but the rewards of pulling out a good old-fashion waffle iron for this task are well worth measuring. MD
Gluten-Free Coconut Flour Waffles
4 large eggs (preferably pastured)
1 teaspoon extra virgin unprocessed coconut oil
1 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 teaspoon real honey or real maple syrup
2 tablespoons of coconut flour
Preheat waffle iron.
Add all the ingredients to a bowl and blend well. A mixer, blender, food processor, or a whisk can be used.
Let the batter sit for a few minutes so the coconut flour can absorb the moisture.
Pour the recommended amount of batter into the waffle iron. Using my favorite waffle iron, this batter can make 3 large waffles.
Note: Makes 3 to 6 waffles depending on your waffle iron