Coconut Flour Waffles (Paleo, nut-free)

These easy Coconut Flour Waffles are crispy on the outside and light and fluffy inside.

They’re perfect for breakfast or brunch and can even be frozen!

Plus they’re gluten-free, grain-free, dairy-free, nut-free and Paleo.

healthy waffles stacked on a white plate, topped with a pat of butter and with maple syrup getting poured on top

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Coconut Flour Waffles

Light and crispy waffles are a classic breakfast option for a reason.

Cover with pockets to collect all the butter and syrup poured over them, they’re fun and indulgent.

But if you have to avoid things like gluten, grains or dairy, regular waffles can pose a problem.

So that’s why I made these Paleo waffles with coconut flour. They’re similar to the regular version but without all the troublesome ingredients.

Coconut flour and arrowroot starch replace all-purpose flour, while ghee or coconut oil replaces the butter usually found in waffle recipes.

And instead of milk, this version uses coconut milk. A lot of Paleo waffle recipes use almond milk, but by using coconut milk, these waffles are also nut-free!

I also make sure to include more vanilla than most recipes because let’s face it, as fun as waffles are, sometimes they’re kinda bland.

And these are coconut flour waffles with no baking powder (which often has cornstarch and corn is a no-no on the Paleo diet).

Instead, we’re using baking soda for leavening.

But none of that matters once you taste them. You’ll just be glad you made them.

 

What you need for Coconut Flour Waffles

Ingredients:

Equipment:

paleo waffles stacked on a white plate, topped with butter and syrup, next to 3 pieces of bacon

How to make Coconut Flour Waffles

First, in a measuring glass, mix together the coconut milk and apple cider vinegar and let this sit for 10 minutes. This will give the waffles a “buttermilk”-like flavor.

Next, melt the ghee/coconut oil in a microwave safe bowl. I find this usually takes about 30 seconds. Let cool as you prepare the rest of the recipe.

Heat your waffle iron to medium heat.

In a large bowl, whisk together the coconut milk, arrowroot, baking soda and salt.

In a medium bowl, whisk together the coconut milk/vinegar mixture, the cooled melted ghee/coconut oil, eggs, maple syrup and vanilla.

Pour the wet ingredients into the dry ingredients and stir with a spatula until everything is combined.

Then whisk the mixture to get out most of the lumps. If there are a few lumps remaining, that’s fine.

Lightly grease the waffle iron with your cooking spray.

Pour the batter onto the waffle iron. It’s hard to give exact measurements as every waffle iron is different.

Cook the waffles according to the manufacturer’s instructions.

Once one batch is done, remove them to a cooling rack. This will help them stay crisp (if they sit on a plate or baking sheet, the bottom gets soggy).

Pro tip: While this recipe produces crispy coconut flour waffles, if you want them really crispy, you can also pop the cooked waffles in your toaster on medium heat for a 1-3 minutes.

Serve with your favorite toppings and enjoy!

 

gluten-free waffles on white plates with bacon, next to white mugs of coffee, a glass pitcher of maple syrup and a jar of ghee

Leftovers/storage

These coconut flour waffles can be kept in the fridge for up to 5 days.

They can also be frozen: place the waffles on a parchment-lined baking sheet and freeze until frozen through.

Then add them to a freezer-safe container or baggie with a small square of parchment between each waffle so they don’t stick together.

Thaw overnight in the fridge.

I like to reheat my waffles in the toaster on medium heat. This helps re-crisp them a bit.

 

Substitutions and variations

  • You canNOT replace the coconut flour with anything else. Coconut flour is a very unique ingredient that behaves differently than any other flour.
  • You can replace the arrowroot with tapioca starch.
  • You can use palm shortening in place of the ghee/coconut oil.
  • You can use grass-fed butter in place of the ghee/coconut oil but then it won’t be completely dairy-free.
  • You can use any dairy-free milk you like but then the waffles might not be nut-free depending on your choice.
  • You can replace the maple syrup with honey.
  • You can replace the apple cider vinegar with lemon juice.

 

Other recipes you might like:

  1. Coconut Flour Pancakes (Paleo, nut-free)
  2. Sheet Pan Pancakes (Paleo, nut-free)
  3. Crunchy, Chewy No-Bake Breakfast Bars (Paleo, nut-free)
  4. Coconut Flour Pumpkin Bread (Paleo, nut-free)

 

healthy waffles stacked on a white plate, topped with a pat of butter and with maple syrup getting poured on top
Print Recipe
5 from 6 votes

Coconut Flour Waffles (Paleo, nut-free)

These easy Coconut Flour Waffles are crispy on the outside and light and fluffy inside. They're perfect for smothering with ghee and pure maple syrup. Plus they're gluten-free, grain-free, dairy-free, nut-free and Paleo!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: coconut flour recipes, gluten free waffles, grain free waffles, nut free waffles, paleo waffles
Servings: 4 servings
Author: Don Baiocchi

Ingredients

  • 1 cup full-fat unsweetened coconut milk
  • 1 tablespoon apple cider vinegar
  • ¼ cup ghee or coconut oil
  • ½ cup coconut flour
  • ½ cup arrowroot flour/starch
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 4 large eggs, room temperature
  • 2 tablespoons 100% pure maple syrup
  • 2 teaspoons vanilla extract
  • cooking spray, such as avocado, coconut or olive oil spray

Instructions

  • In a measuring glass, mix together the coconut milk and apple cider vinegar and let this sit for 10 minutes. This will give the waffles a "buttermilk"-like flavor.
  • Melt the ghee/coconut oil in a microwave safe bowl. I find this usually takes about 30 seconds. Let cool as you prepare the rest of the recipe.
  • Heat your waffle iron to medium heat.
  • In a large bowl, whisk together the coconut milk, arrowroot, baking soda and salt.
  • In a medium bowl, whisk together the coconut milk/vinegar mixture, the cooled melted ghee/coconut oil, eggs, maple syrup and vanilla.
  • Pour the wet ingredients into the dry ingredients and stir with a spatula until everything is combined. Then whisk the mixture to get out most of the lumps. If there are a few lumps remaining, that's fine.
  • Lightly grease the waffle iron with your cooking spray.
  • Pour the batter onto the waffle iron. It's hard to give exact measurements as every waffle iron is different. Cook the waffles according to the manufacturer's instructions. 
  • Once one batch is done, remove them to a cooling rack. This will help them stay crisp (if they sit on a plate or baking sheet, the bottom gets soggy). If necessary, spray the waffle iron with the cooking spray between batches.
  • Serve with your favorite toppings and enjoy!

Notes

Pro tip: While this recipe produces crispy coconut flour waffles, if you want them really crispy, you can also pop the cooked waffles in your toaster on medium heat for a 1-3 minutes.
Leftovers/storage
These coconut flour waffles can be kept in the fridge for up to 5 days. 
They can also be frozen: place the waffles on a parchment-lined baking sheet and freeze until frozen through.
Then add them to a freezer-safe container or baggie with a small square of parchment between each waffle so they don't stick together.
Thaw overnight in the fridge.
I like to reheat my waffles in the toaster on medium heat. This helps re-crisp them a bit.
Substitutions and variations
You canNOT replace the coconut flour with anything else. Coconut flour is a very unique ingredient that behaves differently than any other flour.
You can replace the arrowroot with tapioca starch.
You can use palm shortening in place of the ghee/coconut oil.
You can use grass-fed butter in place of the ghee/coconut oil but then it won't be completely dairy-free.
You can use any dairy-free milk you like but then the waffles might not be nut-free depending on your choice.
You can replace the maple syrup with honey.
You can replace the apple cider vinegar with lemon juice.

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