Description
Delightfully crispy and gluten-free waffles made with coconut flour, perfect for a paleo breakfast.
Ingredients
Scale
- 3 large eggs
- 3 Tbsp melted coconut oil
- 2 Tbsp pure maple syrup
- 2 Tbsp water
- 1 tsp vanilla extract
- 1/4 cup coconut flour
- 1/4 cup tapioca starch
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Prep your equipment: Set a wire cooling rack in your oven and preheat to 300°F.
- Whip the egg whites until soft peaks form and set aside.
- Mix the egg yolks, melted coconut oil, maple syrup, water, and vanilla extract until well combined.
- Incorporate the coconut flour, tapioca starch, baking powder, and salt, whisking until smooth.
- Fold in the whipped egg whites gently using a spatula.
- Cook the batter in the preheated waffle iron until golden brown, about 4-5 minutes.
- Crisp the cooked waffles in the oven for at least 8 minutes.
- Continue this process until all the batter is used up.
Notes
Ensure ingredients are at room temperature for best results. Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg