This easy coconut flour waffles recipe is a great addition to your breakfast rotation! The waffles are dense, sweet, and have just the slightest hint of vanilla! They're SCD, paleo, gluten free, grain free, dairy free, and refined sugar free.
I have a deep love for all things breakfast and this coconut flour waffles recipe does not disappoint!
The waffles come together easily and are soft, dense, and incredibly filling!
Can almond flour be used instead instead of coconut flour?
Almond flour and coconut flour CANNOT be easily substituted for one another.
Coconut flour requires much LESS flour and much MORE moisture than any other flour. Unfortunately there's no easy 1:1 substitution for coconut flour.
If you prefer almond flour waffles, try my Spice Waffles with Apple Compote recipe!
- coconut flour
- baking soda
- nut milk
- vanilla extract
When it comes to the nut milk, I prefer using full fat canned coconut milk but almond, cashew, pecan, or even walnut milk will all work!
Before beginning make sure all of the ingredients are at room temperature.
Heat your waffle maker and make sure it's greased according to the manufacturers instructions.
Whisk all of the ingredients in a large bowl until well combined, then let the batter sit for a few minutes. This allows the coconut flour to absorb all the moisture.
Speaking of moisture, coconut flour sucks up LOTS of it, which is why you might be surprised by the amount of eggs and liquid this recipe takes. Trust me and use it all!
Pour ½ cup of batter into the prepared waffle iron, adjusting the amount of batter based on the size of your appliance.
Each waffle cooks for 5 to 7 minutes over medium heat until lightly browned.
Gently take the waffle out of the waffle iron using a rubber spatula. Repeat, greasing the appliance as needed, until the batter is gone.
Can I freeze the waffles?
Yes! These guys freeze beautifully!
Once the waffles have cooled, they can be stored in a freezer safe container with a piece of parchment paper separating each one.
The waffles can be defrosted and reheated in either the microwave or toaster. Easy peasy!
What can I top the waffles with?
With their subtle vanilla flavor these coconut flour waffles are wonderful to have plain with a generous pour of honey (or maple syrup if not following SCD).
If you want to get a bit more decadent then try topping the this coconut flour waffles recipe with:
- fresh berries
- a big dollop of cashew cream
- whipped coconut cream
- a smear of apple butter
- a spoonful of lemon curd
Here are more breakfast recipes!
- No Oats Cauliflower Oatmeal
- Homemade Breakfast Sausage
- Savory Zucchini Waffles
- Prosciutto Egg Cups
- Almond Flour Sheet Pan Pancakes
If you’ve made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and this blog!
Coconut Flour Waffles
- 1 cup coconut flour
- 1 teaspoon baking soda
- 8 large eggs at room temperature
- ¾ cup nut milk
- ½ cup honey
- 2 Tablespoons vanilla extract
- Oil the waffle maker according to the manufacturers instructions and preheat the to medium heat.
- In a large bowl whisk together the wet ingredients. Add the dry ingredients and whisk until smooth and well combined.
- Allow the batter to rest for 2 minutes before whisking again.
- Ladle the batter into the waffle maker and cook for 5 to 7 minutes or until golden brown.
- Serve warm with your choice of toppings and enjoy!
- Coconut, almond, cashew, or pecan milk can all be used.
- Separate each waffle with parchment paper before freezing.