Irresistibly Crispy Coconut Flour Waffles

Delightfully crispy on the outside and fluffy on the inside, these gluten-free coconut flour waffles bring a unique twist to your breakfast table.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 200

Waffle Ingredients

3 large eggs (preferably organic for better flavor)
3 Tbsp melted coconut oil (use refined coconut oil for a neutral flavor)
2 Tbsp pure maple syrup (the real deal enhances the sweetness without being overwhelming)
2 Tbsp water (filtering it adds a bit more purity)
1 tsp vanilla extract (pure vanilla extract brings better flavor than imitation)
1/4 cup coconut flour (make sure it’s fresh)
1/4 cup tapioca starch (this is essential for that crispiness)
1 tsp baking powder (make sure it’s fresh for optimal rise)
1/4 tsp salt (always use fine sea salt for best blending)

Preparation

Preheat your oven by setting a wire cooling rack inside and preheating to 300°F (150°C) to keep waffles warm and crisp.
Preheat your waffle iron according to the manufacturer’s instructions.
Separate the egg whites from the yolks. Beat the egg whites in a clean bowl until soft peaks form, about 3-4 minutes.
In a separate bowl, whisk together the egg yolks, melted coconut oil, maple syrup, water, and vanilla extract until well combined.
Add the coconut flour, tapioca starch, baking powder, and salt to the wet mixture and whisk until smooth.
Gently fold the whipped egg whites into the batter, taking care not to deflate them.

Cooking

Scoop the batter onto the preheated waffle iron, filling it about three-quarters full. Cook for about 4-5 minutes until golden brown and crisp.
Transfer cooked waffles to the wire rack in the oven for an additional 8 minutes to crisp up.
Repeat until all batter is used.

Serve with fresh fruit, maple syrup, or crispy bacon. Perfect for brunch or any breakfast occasion.