Description
These crispy coconut flour waffles are light, crispy and great for a sweet breakfast. They're paleo friendly, gluten free and dairy free.
Ingredients
Scale
- 3 large eggs
- 3 Tbsp melted coconut oil
- 2 Tbsp maple syrup
- 2 Tbsp water
- 1 tsp vanilla extract
- 1/4 cup coconut flour (27g)
- 1/4 cup tapioca starch (32g)
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Set a wire cooling rack in your oven and preheat the oven to 300 degrees F. Plug in your waffle iron to preheat.
- Separate the egg whites from the egg yolks*
- Using an electric whisk, whisk the egg whites to soft peaks, set aside.
- In a medium-sized mixing bowl, combine the egg yolks, coconut oil, maple syrup, water and vanilla.
- Add in the coconut flour, tapioca starch, baking powder and salt and whisk until smooth (the batter will thicken quite a bit).
- Fold the egg whites into the batter using a spatula or wooden spoon.
- Scoop the batter onto the waffle iron and cook until golden brown (you'll want to cook the waffles a little longer than normal).
- Remove the cooked waffle and place it the preheated oven to crisp while you cook the remaining waffles. I recommend letting each waffle bake in the oven for at least 8 minutes to get extra crisp.
- Repeat steps 7-8 until all the batter has been used up.
Notes
*Separating the whites from the yolks and whisking the egg whites helps crisp up the waffles, but is not required. You can make delicious coconut flour waffles by omitting this step, they just won't be quite as crisp.