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.

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Why this recipe works

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:

• 1 cup full-fat unsweetened coconut milk
• 1 tablespoon apple cider vinegar
• 1/4 cup ghee or coconut oil
• 1/2 cup coconut flour
• 1/2 cup arrowroot starch/flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 4 large eggs, room temperature
• 2 tablespoons 100% pure maple syrup
• 2 teaspoons vanilla extract
• a cooking spray, such as avocado, coconut or olive oil spray
• your favorite toppings, such as ghee, maple syrup, chopped, toasted nuts, jam or jelly, whipped coconut cream, etc.

Equipment:

• a waffle iron
• measuring spoons
• measuring cups
• a measuring glass
• a large mixing bowl
• a medium mixing bowl
• a microwave-safe bowl for melting the ghee/coconut oil
• a whisk
• a spatula (the kind for stirring, not flipping)
• a cooling rack

How to make Coconut Flour Waffles

Step 1: 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.

Step 2: 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.

Step 3: Heat your waffle iron to medium heat.

Step 4: In a large bowl, whisk together the coconut flour, arrowroot, baking soda and salt.

Step 5: In a medium bowl, whisk together the coconut milk/vinegar mixture, the cooled melted ghee/coconut oil, eggs, maple syrup and vanilla.

Step 6: 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.

Step 7: Lightly grease the waffle iron with your cooking spray.

Step 8: 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.

Step 9: 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). Serve with your favorite toppings and enjoy!

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.

Frequently Asked Questions (FAQ)

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)

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