Coconut Flour Waffles - Take 2

Pin It DLD: Coconut Flour Waffles (Take 2)

DISCLAIMER: This recipe is intended to be a starch-free/sucrose-free recipe.
This syrup is NOT low calorie or sugar-free.
Please use caution when adding a new food to a special or restricted diet—
—What works for my family may not work for yours.

I have a slightly uncomfortable confession to make—I don't like coconut flour waffles. This being said, the reason is mainly that I don't need to like coconut flour waffles. I make them for my two oldest children who need to avoid starch. So when I first posted a recipe for coconut flour waffles, I was making waffles for kids who had never had anything better. I also wasn't too concerned with the flavor being amazing because they always drenched their waffles in sugar-free syrup anyway and wouldn't be able to discern the flavor of the waffle. However, in the years since I first posted that recipe it has gotten an amazing reception on Pinterest, and I have recently gotten some comments on it which made me doubt the excellence of the recipe. I don't want any of the recipes on this blog to be subpar, so I humbly submit to you a new, improved recipe for coconut flour waffles which hopefully will tickle your taste buds and please your palate.

My initial recipe for coconut flour waffles was intended to be 100% starch free as well as low-carb. To this end I omitted any sweetener and used baking soda instead of baking powder. These choices were, in hindsight, poor choices as they made for poor waffles. So the first step in my recipe revision was to add some sweetener. I used honey to keep it CSID-friendly and to make the apparent sweetness greater. Plus, the flavor of honey is awesome.

The second step was to replace the baking soda with baking powder. Some of the comments for my old recipe stated that baking soda is never used in waffles, and that the flavor of the waffles suffered as a result of its inclusion. While I agree that baking soda is seldom used in waffles, it does have its place, and that is as a part of baking powder. The problem is that baking powder also contains a small amount of cornstarch, which I had been trying to avoid. Well, no more am I concerned with that small amount of starch, so in comes the baking powder.

Finally, to up the flavor a little bit more I added some vanilla extract because I think vanilla serves to round out a lot of flavors, and it pairs well with coconut and honey. If you are really concerned with having sugar in your diet, be aware that some brands of vanilla extract contain sugar in some form or another. You can use other extracts if you want, or even some cocoa powder or cinnamon. I have even thrown in a combination of cinnamon and powdered ginger to make a gingerbread-esque waffle which the boys seemed to enjoy. Go wild.

Oh, one last note—you can use either a standard waffle iron or a Belgian waffle iron for this recipe, just be prepared that the Belgian iron will probably take twice as much batter as the standard one. That is all.


Skip the tutorial and go straight to the recipe.

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Step 0:

Preheat your waffle iron to medium heat.

Step 1:

In a small bowl combine 4 eggs, 4 Tbsp milk, 4 tsp honey, 2 Tbsp vegetable oil, and 1 tsp vanilla. Whisk to combine.
Feel free to substitute the milk, honey, and oil for any other similar items such as almond milk, soy milk, sugar, dextrose, Splenda, coconut oil, butter, etc. Keep in mind, though, that this recipe has only been tested with the ingredients I specify. Substitute at your own risk (^_^).
Also, I added what I feel is enough sweetner to make the waffle just barely sweet because my kids always drench their waffles in syrup. If you like a sweeter waffle, feel free to increase the amount, but keep in mind that additional sweetener will make the waffle cook up darker.

Step 2:

Add 5 Tbsp coconut flour, 1 tsp baking powder, and 1/2 tsp salt. Whisk to combine, making sure to completely get rid of lumps. Wait to proceed until the batter has thickened, about 2-5 minutes.
A couple things to mention here. Most traditional waffle recipes emphasize the importance of not over-mixing the waffle batter to avoid creating gluten. Well, this recipe doesn't contain gluten, so you are free to mix to your heart's content.
Secondly, depending on which brand of coconut flour you are using, the batter may not immediately thicken. I have had it take anywhere up to five minutes before the batter has thickened enough to make a good waffle.

Step 3:

Spray the interior of your waffle iron with nonstick spray before pouring in the batter (the amount depends on your iron). Close the lid and allow to cook until the waffle is done, about 3-5 minutes.
You really should use the nonstick spray even if you have a nonstick waffle iron. The reason is that this batter contains a lot of eggs, and eggs are proteins and proteins are sticky, chemically speaking.
Also, I can't give an exact cook time because it depends on a lot of factors like your particular iron, how long it preheated, the temperature of your batter, and the crispiness you like your waffles.

Step 4:

When the waffle is done, carefully remove it from the iron. Allow the iron to come back up to temperature before continuing with the remaining batter.
To get the waffle out of the iron, I typically just turn the iron upside down and let the waffle fall out. I only burn myself abaout every three times, so if you aren't comfortable with doing this more than slightly dangerous procedure just use a fork or something.

Coconut Flour WafflesYields: 4 8" standard waffles

Wet Ingredients
Dry Ingredients
Wet Ingredients Dry Ingredients

  1. Preheat the waffle iron to medium heat.
  2. Whisk together the wet ingredients in a small bowl.
  3. Add the dry ingredients and whisk until smooth. Allow to sit for 2-5 minutes or until thickened.
  4. Spray the waffle iron with nonstick spray. Pour batter into the iron and close the lid. Allow to cook until done.
  5. Remove the waffle from the iron and consume while hot. Yum.

This recipe was printed from Dinner in the Life of a Dad (
Coconut Flour Waffles, Take 2 4 8" standard waffles Basic coconut flour waffles with a hint of vanilla and honey. Low-carb, gluten-free 4 Eggs 4 Tbsp Milk 2 Tbsp Vegetable Oil 1 tsp Vanilla Extract 4 tsp Honey 5 Tbsp Coconut Flour 1/2 tsp Salt 1 tsp Baking Powder


  1. I made these this morning. It's not a real waffle, that's true. But it's not a terrible substitute. I subbed honey for splenda and only had canola oil. We also topped it with sugar free syrup. If the recipe analyzer is correct, then it was only 11 carbs a serving w/ the syrup (it served 3). It worked at satisfying my craving for something other than eggs and bacon for breakfast. Thanks for sharing!

  2. After reading your original recipe post, I've made these waffles so many times that I can do it without looking at the recipe. There are so many ways to play with the recipe, adding various items - pumpkin for instance. For those of us who do need to stay away from wheat for instance, this is an incredible recipe with the only boundaries for renovations as the home cook decides. Love this. Make them several times a week. Thank you.