I woke up this morning with a craving for waffles. And I planned on making my Pumpkin Coconut Flour Waffles (recipe here). They are one of our favorites and are totally a go-to weekend brunch for us. But this morning I kept feeling that Pumpkin was a fall flavor. Not that you can’t have pumpkin in the winter, but it just didn’t sound as good as it does in the fall. I was craving and envisioning a type of Belgian waffle that you get from a restaurant. You know, the thick ones that are light and fluffy and oh so good. Now I haven’t had a waffle at a restaurant for years, but that’s what I wanted. So I got a little creative and made these waffles. They turned out perfectly and as we were eating them I told my husband what inspired this recipe… a good old cafe breakfast. He completely agreed with me that they tasted and looked just like something you get from a restaurant. If you have a craving for a giant restaurant waffle but want it grain-free… this is your recipe!
I made these waffles out of coconut flour because I still find my tummy does better with coconut flour over almond flour. And I’m so glad I only used coconut flour. I know that made them more fluffy! You may be thinking, wait, I thought coconut flour was super dense?! And yes, that is true! But I only used 1/2 cup of coconut flour with a lot of eggs and other liquids. The key with coconut flour is not to use too much. That ‘s why you can’t just substitute coconut flour for almond flour in a recipe. You will get one dense and dry product that may or may not be edible. If you keep the coconut flour to a little amount you’re good!
Ingredients
8 free-range organic eggs
1/2 cup melted butter or ghee (organic and preferably grass-fed)
1/2 cup coconut flour
1/4 teaspoon pink salt
1/4 teaspoon baking soda
1/4 cup canned coconut milk
2 teaspoons raw honey, optional (I did not use it in my recipe)
Directions
- Take out your waffle maker. Start heating it up if it takes a while to heat or wait to turn it on if it’s a quick heating waffle maker. Ours heats very quickly so I waited until my batter was done
- In a large bowl add the eggs and beat with an electric hand mixer for 30 seconds until the eggs are well beaten
- Add the melted butter or ghee slowly into the eggs while you are still mixing
- Add the coconut flour, pink salt, baking soda and coconut milk
- Mix with the hand mixer for 45 second on low until the batter becomes thicker
- Heat up your waffle maker and make the waffles according to your makers specifications. We have a Belgian waffle maker that makes HUGE waffles. Because of that I can’t tell you how many waffles this recipe makes. It made 3 waffles in our maker, and I couldn’t finish a whole one
- Serve with butter or ghee, mashed strawberries (recipe here) or fresh maple syrup
Update: I had a reader who owns a normal waffle maker (not a giant one like me) and she said that it makes 8 normal sized waffles. Thanks Lynn for letting us know!
- 8 free-range organic eggs
- ½ cup melted butter or ghee (organic and preferably grass-fed)
- ½ cup coconut flour
- ¼ teaspoon pink salt
- ¼ teaspoon baking soda
- ¼ cup canned coconut milk
- 2 teaspoons raw honey, optional (I did not use it in my recipe)
- Take out your waffle maker. Start heating it up if it takes a while to heat or wait to turn it on if it's a quick heating waffle maker. Ours heats very quickly so I waited until my batter was done
- In a large bowl add the eggs and beat with an electric hand mixer for 30 seconds until the eggs are well beaten
- Add the melted butter or ghee slowly into the eggs while you are still mixing
- Add the coconut flour, pink salt, baking soda and coconut milk
- Mix with the hand mixer for 45 second on low until the batter becomes thicker
- Heat up your waffle maker and make the waffles according to your makers specifications. We have a Belgian waffle maker that makes HUGE waffles. Because of that I can't tell you how many waffles this recipe makes. It made 3 waffles in our maker, and I couldn't finish a whole one
- Serve with butter or ghee, mashed strawberries or fresh maple syrup
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Do you beat the eggs for 30 minutes? Looks yummy. Love waffles.
Hi Loretta-
Thanks for catching that… it’s 30 seconds and I changed the recipe. Oops… sometime my fingers get carried away with typing and then my own editing sees something that’s not there (like seconds). 30 seconds is already a long time :). Thanks again and enjoy the recipe!!
Can you use egg whites instead of whole eggs? 8 eggs is too much cholesterol for our family. Just curious:)
Allison, I haven’t used egg whites but I’m almost sure it wouldn’t work because of the volume difference. Maybe you have a big reason for avoiding cholesterol, but cholesterol is very healthy for us. It’s a healthy fat! Examples are eggs, butter, coconut oil, avocado, nuts and seeds, grass fed beef (and more) and are needed for healthy bodies. This may be of help to you, but you can read more by googling “cholesterol doesn’t cause heart disease”. Dr. Mercola has some good resources too!
I made these today and they are good. But I only used 5 eggs because some recipes that use so many eggs taste too eggy for me. I substitued 3 T. of flaxseed mixed in 9 T. of water, allowing it to sit for 3-5 minutes before adding it to the mixture. I added it before adding milk.
That’s awesome Sandy. Thanks for the tip of using eggs + a flax egg for the waffles. Hope you loved them!!
This was a tasty recipe and made 5 waffles on our classic Mickey waffle maker!
Thanks for letting me know Sheryl and I’m glad you loved them. I bet the waffles were so cute in the Mickey waffle maker!!
Wonderful recipe! I too did not use the honey and used light canned coconut milk (all we had in the pantry). The recipe yielded 3 giant belgian waffles made in a FriFri Croquade waffle maker, temp. setting 6-7. The higher the setting the crispier the outside. Super filling for even the guys in the house. Makes tender, fluffy & delicious waffles THANK YOU for sharing!
So glad you loved them!!! They are seriously one our favorite recipes!!
I made this twice without honey & used my Belgian Waffle maker. Both times the waffles have been good but quite dry. I added a tad more milk & butter the second time but still dry. Did you sift your coconut flour? I didn’t sift the flour so maybe I will sift it next time or add less flour. One thing I used different was that I am using raw cow and goat milk but I can’t image that would make them dry. They are good enough that I will introduce my family, who are very resistant to giving up gluten, to these & I will add the honey in for them.
Hi Cathy. I’m glad you liked the waffles but sorry that they have been dry. I believe it is from the cow/ goat dairy that you are using. It’s a lot different in thickness and fat content. I’d try it with the coconut milk. And if you use cow or goat dairy I’d decrease the coconut flour amount to decrease the dryness too. Let me know how it turns out! -Meghan
This looks delicious Meghan! Shame I don’t have a waffle maker!
I bet you could make them into pancakes!! I totally need to try it out!
Yep I was totally thinking the same thing!
These look phenomenal! Just wanted to clarify with the coconut milk . . . you’re talking about using *canned* coconut milk, and not the coconut milk drink that’s packaged up next to the almond milk, correct?
Yes Allie… the coconut milk in a can!! Enjoy the waffles!!
I am not a waffle fan, never have been, but I could tell by the ingredients in this recipe, that I wanted to try it and am soooo glad I did. I ended up making a slight variation because I only had coconut cream, not milk. My pantry shelf is in our garage and because it’s so cold, the cream separated from the liquid nicely and I just used the liquid. These were the most amazingly delicious waffles I have ever eaten in my life, even plain, but I couldn’t resist blending some frozen strawberries with a little maple syrup. I’ve already slapped the recipe to the inside of the cabinet even though my daughter and I will happily be eating the left overs all week. Thank you for sharing!
Hi Debbie-
Wow, I have to say a big THANKS to you for writing this. I always LOVE hearing how recipe turned out and I am so glad you guys loved them! (And I love the story about your coconut milk separating in your garage. My pantry overflow is the top of my linen closet!!
Have a great week enjoying the leftover waffles!
Dr. Meghan
My daughter has been going grain-free for a month to see if that solves some female issues. She’s been feeling a little left out of the weekend breakfasts that her seven siblings are eating! So, this morning we made these. She was so delighted! THANK YOU SO MUCH!
Wow, Daja that’s so great! And you are SO welcome!! I am so glad your daughter is doing grain-free AND enjoying some new recipes that bring back healthy old favorites. We made a triple batch of these waffles last night (yep, that’s 24 eggs) for a bunch of friends. Sometimes it can take a little while on a grain-free diet to start seeing hormone sensitivity improve, so tell her to keep up the good work!
These sound delicious! Can I substitute the pink salt for regular table salt or sea salt?
Thanks so much!
Hi Marley-
Yes, you could substitute the pink salt for sea salt! I am not a huge fan of table salt because it’s made in a lab and isn’t pure. So any pure salt will work in the recipe! Blessings!
Hey Meghan,
We made the waffles this morning and they were pretty good. The issue we ran into is that I usually use Coconut Oil as a sub for the butter, because our family can’t handle butter or an cow dairy. Do you have any better suggestions on what to use as a sub? I have also used bananas in the past, but that is so too much fruit/sugar for our new diet:)
On a side note are all Stevia and Xylitol created the same? Or do you just want to make sure organic, non-gmo or other?
BTW: LOVE the new look of your website!
I use Earth Balance non soy buttery spread. It’s non dairy and plant based. I wonder if it would work in place of the butter? I have used Ghee before for other recipes and can use it again. Just wondered for others who are sensitive to dairy milks.
Hi Elaine-
I haven’t used anything else other than butter. I believe coconut oil would work! The non-soy buttery spread, I believe, has some inflammatory oils like canola oil so I don’t use that. Are you butter sensitive? You could always use ghee, I love ghee!
Not sure of I did something wrong. The flavor was very good, but they were incredibly dry (followed recipe to a T). Next time I think I will try less coconut flour or more liquid. The coconut flour waffle recipe I have used in the past only used 1/4c coconut flour and yielded a thinner batter (though still fluffed up). Any suggestions? Are they supposed to be really dry?
Hi Brooke-
Hmm… they usually aren’t dry and I’ve made them quite a bit. sorry about that, nothing like a super dense coconut flour item. Maybe it’s something to do with your waffle maker (mine is a Belgian one). I’d say you could try it with less coconut flour next time and I’m sure they will still turn out!
I tried this, but it did not work out for me. It stuck to the waffle iron. Any suggestions??
Oh, I’m sorry it stuck to the waffle maker. Did you try putting some coconut oil in your waffle maker to grease it before putting the batter in the maker? That can help. It may just be your waffle maker because it turns out with my Belgian waffle maker. It’s so hard to find kitchen appliances that work the same or similarly to each other!
We are 6 months into an incredibly strict elimination diet for my adult son who has a list of digestive issues pages long. I am so glad to find some really simple coconut flour recipes that we can use without having to ‘ tweak’ them with substitutes (my creative culinary skills are pretty lousy so I don’t do tweaks! they scare me!). Cant wait to try more of your recipes! :-)
Just a couple of tips if the waffles sticking … I start mine on the highest setting, then just as they look done, I turn it down to medium and let them sit another 30 seconds or so. They pop straight out :-) I also find adding a tbsp of coconut oil into the batter helps – it doesn’t affect the waffles, but makes for less sticking. (not a substitute for anything in the recipe, just a straight addition.)
Jodie-
Thanks for the kind words about the waffles and for the tip for people who have a different waffle maker than me to prevent them from sticking. That’s awesome and I appreciate it!
Good luck on the elimination diet and I hope your son is feeling better (and eating some good food too!)
Can I substitute organic milk for canned coconut milk? I don’t have any canned coconut milk and was hoping to be lazy and not run to the store.
Hi Angela… I have not made the waffles with any dairy products, just the coconut milk. But I would think it would turn out. Can’t guarantee anything though.
I just made these! First batch was a little too eggy, not quite sweet enough
Next batch I added 2 TBS coconut sugar – better!
Next batch I also added 2 TBS cinnamon – best!
Thank you!
Sounds great. I’m glad you modified them to your liking :). I bet the cinnamon was great!
These are wonderful!
I had been making low carb waffles that required you to separate the yolks and whites, beat the whites to stiff peaks, blend in the yolks one at a time… Needless to say, waffles were rarer than a solar eclipse around here. These are SO EASY and they tasted delicious. I used two of them for a breakfast sandwich this morning! The only change I made was to make the batter in my Vitamix. Terrific. Thanks!
I’m so glad you loved them Patrick!! And the Vitamix is a great idea!
I just made these! I looked in my refrigerator and discovered I didn’t have enough eggs, so I halved the recipe. It made 3 waffles in my little round waffle iron. And they are delightful! I’m using maple syrup, so I didn’t bother with adding any sweetener to the recipe.I put the extra waffle in the freezer, and I’m exited to try a toaster waffle later this week. Thanks so much for the recipe!
Ah, thanks so much Donna!! Glad you loved them and that you could still make them without having enough eggs for a whole recipe :)
I just ate the waffle that I froze. It was too big for the toaster, so I reheated it in butter in a covered skillet. After it was heated through, I took the lid off and let it crisp up a bit. I topped it with a tad more butter and some maple syrup. It was still delightful! I’m thinking I’ll make up a batch just to freeze for some quick workday breakfasts.
Awesome Donna!! Thanks for sharing!!
I am so glad you posted about freezing the pancake/waffle. I have a daughter who does not cook, but needs to remove wheat from her diet, and this information on freezing has help immensely, as she lives 300 km away from me. Now I can make a number of pancakes for fer, and free them until I visit her, or I find another way of getting them to her.
Has anyone tried to cook these in a microwave, please? This is the only method of cooking that this daughter will use! Thanks
Hi Judi. Oh, these things freeze so amazingly. And you’re an amazing momma! That’s so sweet to help your daughter out in this way. I use a toaster oven or regular oven to heat them up. I am not a huge fan of microwaves and we don’t use them, but I would guess they would heat up there too.
Thank you for this amazing recipe! We loved them! They tasted so similar to my favorite waffle recipe (that included flour). That has now been replaced! Do these freeze well? And can you reheat them in a toaster?
Glad you loved them AND that they replaced an old flour-y favorite!! They freeze AMAZING! And we reheat them in the toaster oven (or regular oven) all the time. I haven’t used a regular toaster. Enjoy!!
Do you know the macros for this recipe? I am hoping they are suitable for my Keto diet.
Thanks! they look great!
Hi Jill-
I don’t know all of the macros for this recipe. But when I was on keto I did eat a waffle or two. I always used the Lose It! App to plug in how much I could eat in terms of carbs. And I would top my waffles with butter, whipped cream and a little bit of mashed strawberries. Hope this helps!!
I don’t know if it was my waffle maker or the new ingredients being put in it, but they wouldn’t brown properly. They tasted good, though!
I am SO GLAD that you still liked them despite them not turning brown. I have always had them turn brown so maybe it’s the waffle maker?? I hope you will try them again :)
I tried out your waffles today, and I was totally unprepared without butter or ghee as my eggs sat in the mixer. I subbed coconut oil, and man, they were dry. I’m hoping that maybe the addition of maple syrup will help in the morning. I’d warn to really try to use butter or ghee if you can!!
But you better believe I’ll be trying them out again when I am more prepared!
Thanks for the recipe!
Hi Sarah-
I haven’t made the waffles with coconut flour. Sorry they didn’t turn out quite right :). But I’m glad you’re willing to try them again!! Blessings.
I’m going to try these for the first time this weekend and was hoping to get your thoughts since I have no experience cooking with coconut flour. When I make waffles with a typical buckwheat/oil/milk/eggs recipe, I usually replace a portion of the regular oil with cinnamon oil (it’s a sunflower/cinnamon oil blend). Would you cut the amount of butter to accommodate that?
I’m just seeing this now Jeff. So I hope that you figured this out. I would definitely take out some of the butter in replacement of the other oil. That way you won’t have too much oil!
I have currently settled on two tablespoons of cinnamon oil and six tablespoons of butter. Once I finish this 10-day insulin reset, I’m going to gradually start backing off on the butter as these are just a *little* oilier than I would like. But overall, I’m really happy to have found this. I don’t normally enjoy cooking, but it’s been fun tweaking this to my taste.
Also something else I’ve done is replace the coconut milk with organic non-alcoholic vanilla extract, originally for flavor. Today I decided to leave out the coconut milk and they were plenty fluffy. I also add liquid stevia to make them sweeter like a regular waffle.
And to top it off, these reheat really nicely in a toaster, so you can just make a big batch at once even if you don’t have a full house to feed.
Hi,
I just tried these this morning and they were fantastic. My kids said they want them every morning, and that never happens! :-) Could you please tell me how best to freeze them so I don’t have to make them fresh every day?
Thanks!
Elle
I just wrap the cooled waffles in saran wrap and then put them in a freezer bag. They freeze great and you can put them in the toaster oven or regular oven to reheat. Works like a charm. I’m so glad that you found a waffle your kids love!
So glad I found your site. The hubby and I eat low carb (well. mostly. shhh.) and finding a waffle that doesn’t taste like weird cheese powder is a bonus. I made these this morning (http://cookingislikelove.com/wp/?p=1228) and made just made a couple wee changes – just the way that it was put together, whipping the egg whites until fluffy and folding them in. And a sprinkle of Stevia instead of honey.
Great recipe and I think I’ll be visiting more often!
Hey Rose. I’m so glad you loved the waffles!!
i was nervous to give these a try after an icky experience with a coconut flour cheese biscuit (coconut + cheese=bad combo in my book). Happily, these were much better! I think next time I will try and measure a “looser” scoop of the flour as mine were a bit dry. I also used almond milk instead of coconut milk, as I had that on hand. I topped my waffle with blueberries and found that just one was quite filling. Thanks for the recipe!
Thanks for making the waffles Kacey! And you’re so right, they are amazingly filling. Don’t eat too many or that may be your only meal of the day :). That happened to us once and we haven’t made that mistake since!
Hi. I have been trying to figure out waffles since I got a waffle maker for a wedding gift and then went Paleo. : ) I am wondering if you could use coconut oil instead of ghee or butter. Thanks for sharing your recipe!
Hey Emily-
You can definitely use Ghee, but I’m not sure about coconut oil. I believe if you look in the comments here you can see if others have tried coconut oil.
Thank you for this recipe. I tried this this morning. I made the recipe exactly as listed except I used unsweetened coconut milk from a carton. They cooked up great in my waffle iron, it flips over to distribute the batter well, but I did turn it down one setting for the 2nd and 3rd waffle. I thought the texture was a bit denser than a “normal” waffle and it had a definite egg taste. I topped mine with all natural peanut butter and pure maple syrup and while it was good it did taste a little like an egg with syrup on it. I may try putting ketchup on the next one I eat. I have two left to put in the freezer, and I was very full after the one I ate this morning. Thanks again for the recipe.
Hi Krista-
I’m glad you liked the waffles, and as you found out, they are extremely filling!! I think they were a little different texture and taste because of the coconut milk from a carton. It’s a lot different than the milk from the can, so I bet it turned out a little more savory vs sweet. I’d try the canned coconut milk next time. They are still just as dense and even more filling then! Have a great Tuesday!!
i just made these waffles. I was almost sure I had a hit when I smelled them cooking. They smelled great!!! I tweaked the recipe just a little by adding cinnamon and coconut sugar. They came out tasting as good as they smelled! Thank you for this great recipe that worked!!
I’m so glad you loved them and you had a great weekend breakfast! Cinnamon sounds amazing!
I scaled down your recipe, to:
3 large eggs (the eggs my butcher has are huge!)
1/4 cup coconut flour
1/3 cup melted butter
1/3 cup coconut milk
1/4 tsp baking soda
1/8 tsp salt
Dash of vanilla extract
I made sure the butter had cooled down sufficiently (put it in the freezer for a couple of minutes) after melting it, because otherwise it starts “cooking” the eggs.
Turned out perfect! I’m keeping my carb intake pretty low, so these waffles are great, however it’s almost a crime if there’s no maple syrup involved, so I use just a dash.
Thanks for scaling down the recipe Dave! Awesome and glad you loved the recipe!
hi I really would like to try this recipe. Instead of eggs what do you think I could use? Thank you!
Hey Lisa, I don’t think this recipe can be made without the eggs because of the coconut flour and the quantity of eggs. I would search for a AIP or Autoimmune Paleo for a recipe for waffles made without eggs. I know it can be done but probably not with this recipe.
I made these for dinner tonight. They are perfect. I used the ghee instead of butter, and I can’t imagine them being any better. So excited. Is it okay to freeze these?
That’s awesome Ashley!! Thanks for letting me know. And yes, they freeze so well!
I’m new to using canned coconut milk, do you mix the solid at the top with the liquid at the bottom? Also how long will the extra last in the fridge? Thank you!
Yes, you want to mix it all together so it’s not just the coconut cream and the coconut water separately. The extra usually lasts 7 days in the fridge. I love to use it in my smoothies!
I made them i few time. Love them. I used coconut oil instead of butter (i am allergic to dairy), and i used normal answeet almond milk, plus stevia instead of honey. The results are so good… That i ate too much…..lol… They also keep really well in the fridge and reheat nicely later. The one that are for later – i made sure they are less “done”. Thank you so much.
Thanks for your commend hala, so glad you love the recipe. PS. it’s so easy to eat too many!!
You have made my morning!:) I normally follow a very strict vegan diet, however, my doctor has put me on a yeast free diet for a few months. This means having no gluten, grains (besides quinoa), sugar among a list of other things. I am only allowed a limited amount of berries each day, so I can’t even sweeten things with banana. I have had an awful time in the mornings finding something decent. I have picked up eggs and am doing those a few times a week. So, I found your recipe on Pinterest and made it this morning. They are awesome!! I thawed a bag of frozen strawberries in the fridge overnight, so I topped my waffles with those, some whipped coconut milk (from the can), cinnamon and pecans. I’m stuffed! Thank you for sharing this recipe!!!!
Kristi-
I’m so glad you found something you like and makes you happy in the morning. Awesome :). Thanks for letting me know too! -Meghan
Is there any sub for the coconut milk if i dont have any on hand?
Hi can I keep the batter in the fridge for a day or so?
Yes you can!
I love these! I have been in search for a change from my keto breakfast staple, hard boiled eggs. I tweeked the recipe just a tad to since I didn’t have an butter on hand. Substituted with Pure Blends avocado oil butter, added a tsp of vanilla extract and omitted the sweetener. I did end up having to a 2 additional tbs of coconut flour to thicken the batter. I have a large square waffle maker so I portioned it to 1/3 cup batter and it made 8 waffles. Topped with a mix of cream cheese, mashed raspberries and stevia. Definitely adding these to my meal prep recipes!
I’m so glad you found a good keto breakfast staple!! And you found some modifications to make them work even better for you.