Coconut Flour Waffles Recipe

Coconut flour: A fine, powdery flour made from dried coconut meat that gives these waffles a light texture and mild coconut flavor.

Baking powder: A leavening agent that helps the waffles rise and become fluffy.

Salt: Enhances the flavors and balances the sweetness.

Eggs: Provide structure and help bind the ingredients together.

Coconut oil: Adds moisture and a subtle coconut taste; it’s melted before mixing.

Milk: Keeps the batter smooth and helps create a tender waffle.

Vanilla extract: Adds a sweet, warm flavor that complements the coconut.

One of the most helpful steps in this Coconut Flour Waffles Recipe is mixing the wet and dry ingredients together until smooth. Here’s how to do it without ending up with lumps or a batter that’s too thick:

1. Start by adding the wet ingredients (the beaten eggs, melted coconut oil, milk, and vanilla extract) to the bowl with the dry ingredients (coconut flour, baking powder, and salt).
2. Use a whisk or a spoon to gently stir the mixture. Don’t rush—stir slowly at first to avoid flour flying everywhere.
3. Keep mixing until you see a smooth batter with no clumps of flour. The batter should be thick but pourable, kind of like a thick pancake batter.
4. If the batter feels too thick, you can add a tiny splash more milk to loosen it up a bit.

Doing this step carefully makes cooking smoother because lumps of dry flour can make your waffles taste grainy or uneven. When the batter is smooth, the waffles cook evenly and come out light and fluffy. Plus, it’s easier to pour the batter into the waffle iron without making a mess.

When I first tried this recipe, I didn’t mix the wet and dry ingredients well enough, and my waffles had little pockets of dry flour. It wasn’t very tasty! Now, I always take a little extra time to stir slowly and check the batter’s texture. Also, I like to use a whisk because it helps break up lumps better than a spoon.

Mixing the batter just right is a small step that makes a big difference in how your waffles turn out. It’s worth the few extra seconds to get it smooth and ready for the waffle iron!

• coconut flour - Substitute with almond flour: Almond flour has a similar low-carb profile and can be used in a 1:1 ratio, though it may result in a slightly denser texture.

• coconut flour - Substitute with oat flour: Oat flour can be used but will require more quantity (about 1 cup) and may alter the texture and flavor slightly.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a similar flavor profile.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg. This is a good vegan alternative but may slightly change the texture.

• eggs - Substitute with applesauce: Use ¼ cup unsweetened applesauce per egg. This adds moisture and a hint of sweetness.

• melted coconut oil - Substitute with melted butter: Melted butter can be used in the same quantity and will add a rich flavor.

• melted coconut oil - Substitute with olive oil: Olive oil can be used in the same quantity but may impart a slightly different flavor.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative and can be used in the same quantity.

• milk - Substitute with coconut milk: Coconut milk can be used for a richer, more tropical flavor and can be used in the same quantity.

• vanilla extract - Substitute with almond extract: Almond extract can be used in the same quantity but will provide a different flavor profile.

• vanilla extract - Substitute with maple syrup: Use 1 tablespoon of maple syrup for a natural sweetener with a hint of vanilla flavor.

• Allow the waffles to cool completely on a wire rack to prevent them from becoming soggy.

• Once cooled, place the waffles in a single layer on a baking sheet and freeze for about 1-2 hours. This step ensures they don't stick together.

• After the initial freeze, transfer the waffles to a resealable freezer bag or an airtight container. Be sure to label the bag with the date.

• For added protection against freezer burn, you can wrap each waffle individually in plastic wrap or aluminum foil before placing them in the freezer bag.

• When you're ready to enjoy, reheat the frozen waffles in a toaster, toaster oven, or conventional oven until they are crispy and heated through. Avoid microwaving as it can make them soggy.

• If storing in the refrigerator, place the waffles in an airtight container or resealable bag. They will stay fresh for up to 3 days.

• To reheat refrigerated waffles, simply pop them in the toaster or toaster oven until they are warm and crispy.

• For an extra touch of flavor, consider topping reheated waffles with fresh berries, a drizzle of maple syrup, or a dollop of whipped cream.

• Oven Method: Preheat your oven to 350°F (175°C). Place the waffles on a baking sheet in a single layer. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through and slightly crispy.

• Toaster Method: Pop the waffles into your toaster on a medium setting. This method works best if the waffles are not too thick. Toast until they are heated through and have a nice, crispy exterior.

• Microwave Method: Place the waffles on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for about 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or coconut oil to the pan. Place the waffles in the skillet and cook for about 2-3 minutes on each side, or until they are heated through and slightly crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the waffles in the air fryer basket in a single layer. Heat for about 3-5 minutes, or until they are warmed through and have a crispy texture.

• Waffle iron: This is essential for cooking the waffle batter into perfectly shaped waffles.

• Mixing bowl: You'll need at least two of these, one for the dry ingredients and one for the wet ingredients.

• Whisk: Useful for combining the dry ingredients and for beating the eggs.

• Measuring cups: Necessary for accurately measuring the coconut flour, coconut oil, and milk.

• Measuring spoons: These will help you measure smaller quantities like baking powder, salt, and vanilla extract.

• Spatula: Handy for scraping down the sides of the mixing bowls and for transferring the batter into the waffle iron.

• Small saucepan: Useful for melting the coconut oil if it is solid.

• Ladle: Helps in pouring the batter into the waffle iron without making a mess.

• Cooling rack: Ideal for placing the cooked waffles to cool slightly before serving.

Pre-measure ingredients: Measure out coconut flour, baking powder, and salt in advance to streamline the process.

Use a blender: Combine the eggs, coconut oil, milk, and vanilla extract in a blender for a quick and smooth mix.

Preheat waffle iron: Turn on your waffle iron before starting to mix ingredients to save waiting time.

Batch cooking: Make extra waffles and freeze them for a quick breakfast later.

Non-stick spray: Use a non-stick spray on the waffle iron to prevent sticking and make cleanup easier.