Best Coconut Flour Waffles
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
1
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Calories
229 kcal
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Course
Breakfast
Best Coconut Flour Waffles
Description
Best Coconut Flour Waffles rely on a blend of coconut flour and tapioca starch to achieve the waffle's texture. The addition of egg binds the ingredients and helps provide structure, while melted coconut oil adds fat, keeping the waffles moist. Maple syrup contributes a mild sweetness. Baking powder is included for lift.
The batter is generally thick because coconut flour absorbs liquid readily, but the waffles cook evenly to develop golden, crispy edges with a tender inside. The waffle iron's preheating ensures proper cooking temperature. Cooking time varies slightly between 3 to 5 minutes until the waffle is golden.
These waffles can be served hot, plain, or topped with syrup, fruit, or other accompaniments. They offer an alternative to traditional wheat-based waffles, appealing for those avoiding gluten or seeking coconut flour baking.
For substitutions, tapioca starch can be replaced with arrowroot or omitted by adding extra coconut flour, though this affects crispness and sturdiness. Cold ingredients may thicken the batter; room temperature ingredients produce a runnier batter and slightly different texture.
Ingredients
- 1 level Tablespoon coconut flour (7 grams)
- 1 level tablespoon tapioca starch (7 grams; or arrowroot, see notes)
- 1 large egg (50 grams)
- 1 tablespoon coconut oil 13 grams, melted
- 1 1/2 teaspoons maple syrup (10 grams)
- 1/4 teaspoon baking powder (2 grams)
Instructions
- Preheat the waffle iron right away, so it will be ready when your batter is.
- In a small bowl, combine the coconut flour, tapioca, egg, coconut oil, maple syrup, and baking powder. Use a whisk to break up any clumps and make it as smooth as possible. If your egg or maple syrup are cold from the fridge, the batter will be very thick, but it will still cook just fine. For a runnier batter, use eggs and maple syrup that are at room temperature.
- Spray both sides of the waffle iron with spray oil, then pour the batter into the center of the waffle iron. (It doesn't have to fill the waffle iron all the way, as long as it's in the center.) Close the waffle iron and let the waffles cook until the "ready" light goes off, about 3 to 5 minutes.
- You'll know the waffles are done when you open the waffle is golden on the outside. If you find that the sides of the waffle are sticking when you open it, or if they are splitting apart, you'll know you need to cook it a little longer.
- Serve the waffle right away with your favorite toppings. These won't be as crispy as a waffle made with white flour, but they are very sturdy and have a great flavor on their own-- you might not even need any extra maple syrup! Leftover waffles can be stored in the fridge and reheated in the toaster, if you need to.
Notes
- If you don’t have tapioca or arrowroot starch, substitute with a teaspoon of coconut flour, but the waffles will be less crisp and sturdy.
- Using room temperature eggs and maple syrup produces a thinner batter and may improve texture.
- Maple syrup is used for sweetness; a sugar-free alternative might work but is untested.
- Cooking time depends on the waffle iron; waffles are done when golden and not splitting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 186mg | 62% |
| Sodium | 75mg | 3% |
| Potassium | 170mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 270IU | 5% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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