Coconut Flour Waffles With Berries
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
These coconut flour waffles are gluten-free and made with eggs and almond milk. They are crispy on the outside and fluffy inside, perfect for a healthy breakfast topped with berries.
Ingredients
- 237 ml coconut flour
- 4 large eggs
- 237 ml almond milk
- 59.1 ml coconut oil melted
-
14.8 ml
honey
- 4.93 ml baking powder
- 2.46 ml vanilla extract
- salt
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 101 mg
- Iron: 1.04 mg
- Magnesium: 6.52 mg
- Phosphorus: 126 mg
- Potassium: 72.9 mg
- Zinc: 0.66 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml coconut flour
- 4 large eggs
- 237 ml almond milk
- 14.8 ml honey
- 4.93 ml baking powder
- 2.46 ml vanilla extract
- salt
Prepare
- Melt 59.1 ml coconut oil
Let's Cook
-
Step 1.
In a large mixing bowl, combine the coconut flour, baking powder, and salt. Whisk until well mixed. In a separate bowl, beat the eggs and then add the almond milk, melted coconut oil, honey (if using), and vanilla extract. Whisk until smooth. Gradually pour the wet ingredients into the dry ingredients, stirring until fully combined. Let the batter sit for about 5 minutes to thicken. Preheat your waffle iron according to the manufacturer's instructions. Lightly grease it with coconut oil or non-stick spray. Pour about ¼ to ⅓ cup of batter onto the preheated waffle iron, spreading it slightly if needed. Close the lid and cook until the waffles are golden brown and crispy (about 3-5 minutes). Carefully remove the waffles and repeat the process with the remaining batter. Serve warm with your favorite toppings such as fresh berries, sliced bananas, or a drizzle of almond butter.