In June, I shared a Coconut Flour and Pumpkin Pancake recipe that received a lot of positive feedback. Several of my followers asked me to share a similar recipe that excluded pumpkin puree. At first, when I read the request I thought, “Shoot, that is my favorite part!!” But then I realized, sometimes pumpkin has a strong flavor that many people dislike. So, I took on the challenge (not really that challenging haha) and I want to share an even easier recipe: Coconut Flour Waffles.
One thing I hate about making pancakes is the mess. Let’s be honest here… pancakes are messy. I spill the batter on the stove, my pancakes are never perfectly round, and batter will end up in my hair. No joke. It never fails. An alternative to pancakes is preferred in my kitchen. Especially to whoever has to do the dishes (*cough* DAVID).
The beauty part about the recipe I shared in June is you can easily make adjustments that cut back on ingredients and dishes. SO without further adieu, here is my “I hate pancakes and pumpkin” coconut flour waffles recipe.
Ingredients: 
4 eggs
1 tablespoon of coconut oil
1 teaspoon of vanilla
1/4 teaspoon of baking soda
1 teaspoon of cinnamon (you can add more or less depending on your preferences)
1 tablespoon of honey (again, more or less depending on the amount of sweetness you prefer. I usually eyeball it.)
2 to 3 tablespoons of coconut flour
Before I dive into the directions for cooking. I want to discuss coconut flour for a second. I plan on writing a post dedicated to this almighty flour, but for now I want to just make you aware of a few things so you understand why there is so little used in this recipe.
First, coconut flour is super absorbent. I recommend starting this recipe off with 2 tablespoons of coconut flour, mix well, then add a little more if it appears too runny. For me, 3 tablespoons was perfect. Second, coconut flour is pretty dry/dense. This is why in my first recipe, I added pumpkin puree. The mashed fruit/veggie helps to add moisture. If you hate pumpkin, try banana or sweet potato. Just remember to add plenty of eggs if the batter seems too dry. Finally, thoroughly beat the batter. Coconut flour can be clumpy!
Directions:
- If using a waffle iron, go ahead and preheat it. If you actually do love pancakes, preheat your skillet as you would normally.
- Mix all ingredients into your bowl. Again, remember to thoroughly beat the batter. I use a whisk because you shouldn’t need a mixer. If you prefer to go that route, go for it.
- As I mentioned above, coconut flour is very absorbent. Begin this recipe with only TWO tablespoons of coconut flour. Let it sit for a moment so the flour absorbs all the moisture from the eggs. If you have not reached your desired consistency (in my case, the batter was still quite runny) add another tablespoon. Three tablespoons worked perfectly for me.
- Once your waffle iron is ready to roll, pour your batter into the iron. My 8″ Oster Belgian waffle maker yielded two waffles. Perfect for David and me. If you prefer pancakes, just make pancakes how you normally would with this batter.
- Add your favorite topping and voila! You have yourself a yummy breakfast, lunch, or dinner. I can eat these anytime of day. My favorite topping is Earth Balance Coconut Spread and Real Maple Syrup. Yum!
Completely unwarranted life lesson from a married woman #26: Ask your significant other if they have any special requests before finalizing the recipe. David wanted me to add chocolate chips… I told him that was too much sugar to start his morning, but maybe next time I will give it a go.
