📝 About This Recipe
Experience the ultimate grain-free indulgence with these light, airy, and naturally sweet waffles that redefine Paleo breakfast classics. Crafted with fiber-rich coconut flour and a hint of warm vanilla, these waffles achieve a stunning golden-crisp exterior while remaining tender on the inside. They are the perfect low-carb, protein-packed canvas for your favorite seasonal fruits and pure maple drizzles.
🥗 Ingredients
Dry Ingredients
- 1/2 cup Coconut flour (sifted to remove lumps)
- 1/2 teaspoon Baking powder (ensure aluminum-free and paleo-compliant)
- 1/4 teaspoon Sea salt (fine grain)
- 1/2 teaspoon Ground cinnamon (optional, for warmth)
Wet Ingredients
- 6 Large eggs (at room temperature)
- 1/4 cup Coconut oil (melted and slightly cooled)
- 1/4 cup Full-fat coconut milk (canned, shaken well)
- 2 tablespoons Honey or Maple syrup (raw and local if possible)
- 1 teaspoon Vanilla extract (pure)
- 1/2 teaspoon Lemon juice (helps activate the leavening)
For the Iron
- 1 Coconut oil spray (for greasing the waffle iron)
👨🍳 Instructions
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1
Preheat your waffle iron to a medium-high setting. If your iron has a numerical setting, 4 out of 5 is usually ideal for coconut flour.
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2
In a medium mixing bowl, whisk together the sifted coconut flour, baking powder, sea salt, and cinnamon until well combined and aerated.
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3
In a separate large mixing bowl, crack the 6 room-temperature eggs and whisk vigorously for 1-2 minutes until they are frothy and pale yellow.
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4
Slowly pour the melted coconut oil, coconut milk, honey, vanilla extract, and lemon juice into the eggs, whisking continuously to prevent the eggs from scrambling if the oil is still warm.
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5
Gradually add the dry ingredients into the wet mixture. Use a spatula to fold and whisk until the batter is completely smooth with no visible flour clumps.
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6
Let the batter sit undisturbed for 5 to 7 minutes. This is a crucial step as coconut flour is highly absorbent and needs time to thicken the batter.
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7
Check the consistency after resting; the batter should be thick but still pourable. If it's too thick (like dough), add one more tablespoon of coconut milk.
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8
Lightly coat the preheated waffle iron grids with coconut oil spray or a brush dipped in melted oil.
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9
Pour approximately 1/3 to 1/2 cup of batter (depending on your iron size) onto the center of the iron. Spread it slightly toward the edges with the back of a spoon.
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10
Close the lid and cook for 4-6 minutes. Do not open the lid too early, as the lack of gluten makes these waffles more delicate until fully set.
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11
Once the steam stops escaping from the sides of the iron and the waffle is golden brown, gently lift it out using a silicone spatula or fork.
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12
Place the cooked waffle on a wire cooling rack rather than a plate to prevent it from becoming soggy while you cook the remaining batter.
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13
Repeat the process with the remaining batter, greasing the iron lightly between each batch.
💡 Chef's Tips
Always use room temperature eggs to prevent the melted coconut oil from solidifying into clumps in the batter. Coconut flour brands vary in absorbency; if your batter looks like paste, add a splash of extra coconut milk until it reaches a heavy cream consistency. For maximum crispiness, pop the finished waffles into a 300°F (150°C) oven for 5 minutes directly on the oven rack before serving. Avoid over-mixing once the flour is added; a gentle hand ensures the eggs keep their lift for a fluffier texture. If you have leftovers, these freeze beautifully—just toast them from frozen for a quick weekday breakfast.
🍽️ Serving Suggestions
Top with a dollop of coconut cream and a handful of fresh raspberries for a tart contrast. Drizzle with almond butter and sprinkle with hemp seeds for an extra protein boost. Serve alongside thick-cut crispy bacon or sugar-free breakfast sausage for a savory-sweet balance. Pair with a hot cup of Bulletproof coffee or a steaming matcha latte. Add a sprinkle of toasted unsweetened coconut flakes for an extra layer of texture.