Super Easy 5 Ingredient Coconut Flour Waffles! Made with real food ingredients, these low carb waffles are the perfect fuel for a busy morning or weekend breakfast. Freezer friendly for meal prep too! Paleo + Low Calorie + Gluten Free
Happy Monday Friends! How was your weekend? I caught up on work this weekend while the boyfriend had his kids. While I have met them, we have yet to integrate me into their circle. For me, it’s a strange place to be in.
On the one hand, I’m fine with it because I know I’ll have an anxiety attack if things go too fast but on the other hand, I feel we shouldn’t have separation on the weekends he has his kids. Then I feel guilty for thinking we should all hang out when his time with his kids is so limited.
It’s a conflicting topic for me and honestly, none of my friends are in this position so I feel alone in this confusing place. If anyone has experience with this, I’d love to hear it! Time away means time to make more delicious recipes for you. There’s that!
Here we are in the midst of pumpkin everything and I’m over here posting Coconut Flour Waffles. But, oh my, I don’t mind! These waffles are just too good not to share with you right away. In fact, I had a skinny pumpkin pie recipe ready for you today but then at the last minute swapped it for this one.
It was a tough call because um yeah, that pumpkin pie is to die for! Don’t worry it’s coming next week and it is divine!!! In case you can’t wait, check out this Paleo one. It’s a goodie too.
So about these coconut flour waffles…did I mention they’re good? Not just good, but REALLY GOOD. As in, you need to grab your waffle maker and make them immediately. They’re super simple. Just mix, pour and bake!
They make two very thick and filling coconut flour waffles. One serving is half a waffle (it’s a lot!) and I assure you, that’s all you need. I eat mine with eggs and veggies.
It makes a hearty breakfast. Enough to keep you full until lunch. They also freeze well. I made a double batch last week and froze half. Grab for meal prepping a healthy breakfast in advance!
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5 Ingredient Coconut Flour Waffles
Heat a waffle maker and spray the inside with nonstick cooking spray.
Place eggs in a mixing bowl with almond milk (use 1/4 cup of ALMOND milk PLUS 2 tablespoons of ALMOND milk - this is not an error!!!) and whisk together until smooth.
Fold in coconut flour (measured properly), baking powder and cinnamon until combined. Do not over mix. The batter should be thick.
Transfer the batter to the waffle maker and cook 7-10 minutes. All waffle makers are a bit different so if yours cooks faster then this will take less time and vice versa.
Carefully remove the waffle from the waffle maker and transfer to a plate while you cook the next one.
The recipe makes two large waffles. One serving equals a half of one large waffle. They're thick and big!
Note you need to properly measure coconut flour otherwise your waffles will be dry and crumbly. When baking with coconut flour, you should expect a drier texture compared to grain flours. If it is very dry, then the flour may not have been measured properly.
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