Best Ever Coconut Oil Waffles

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2 eggs – free range
2 cups organic whole wheat flour
1 ¾ cups organic milk
½ cup organic virgin coconut oil
1 tablespoon organic whole sugar
4 teaspoons aluminum free baking powder
¼ teaspoon himalayan salt

Heat Waffle Iron. Beat eggs until fluffy. Beat in remaining ingredients. Pour 2/3 cup batter onto center of hot waffle iron. Close lid and bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve immediately topped with organic maple syrup, fresh berries and grass-fed butter. Delicious!! Recipe submitted by Mary, Savoy, TX

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Published on May 11, 2008

(7 votes, average: 4.43 out of 5)

8 Comments

Cindy July 22, 2015 at 12:57 pm - Reply

This was a GREAT recipe! Followed as described. Fluffy and flavorful.

Greg October 26, 2014 at 1:00 pm - Reply

The waffle was delicious but it split in half between the top iron and lower iron.  Both were sprayed with cooking spray and it still had to be pried off with a knife after much work.  It made quite a mess.  I would like to make these again, but I need help.  I used Bob’s Red Mill whole grain waffle and pancake mix.  Is this the problem?  Feedback from those with experience would be greatly appreciated.

Jennifer June 14, 2014 at 7:14 pm - Reply

I used the 2/3:1 substitute for coconut flour:wheat flour.  So that was 1 and 1/3 cups of coconut flour.  I literally had to make patties – no pouring. This was a fail for me :(  Even after added more milk and another egg to make it pourable.

Kara February 16, 2013 at 9:17 pm - Reply

I was weary of this recipe for personal reasons, first off I had terrible stomach pain after consuming coconut oil for the first time. It had nothing to do with the coconut oil but the fact that my gallbladder and liver aren’t functioning properly thanks to many years of a lousy diet. On top of that I hate Maple Syrup because I did the Master Cleanse a few years ago, pretty much ruined me on Maple Syrup and lemonade. With all that said, these waffles were amazing and I used Maple Syrup for the first time in years! I look forward to becoming more healthy and being able to consume large amounts of coconut oil without it making me feel queasy. So I give this recipe 5 stars!!! The kids LOVED it as well!

MARY ANN W October 9, 2012 at 5:14 pm - Reply

COULD ONE USE HALF COCONUT FLOUR AND HALF ALMOND FLOUR INSTEAD AND IN WHAT PROPORSION?

Kim October 8, 2010 at 5:04 pm - Reply

I use coconut flour and coconut milk due to both a wheat and a cow’s milk allergy. I would use 2/3 of a cup coconut flour: 1 cup wheat flour, as the coconut flour is denser, it takes less to thicken.  For the milk, I usually use a 1 to 1 ratio if cream is needed or thin it a bit wit water.

Good luck!

Dani October 1, 2010 at 9:37 pm - Reply

I actually have a question  – I dont want to use the whole wheat flour – how would I substitute coconut flour? and the same for the milk we use Coconut milk instead of dairy.. what would be the ratio difference?

Steve January 6, 2010 at 3:55 pm - Reply

I just tried adding coconut oil to my favorite waffles recipe, and it turned out delicious! 

If you want to try something amazing, substitute half of the flour with ground up Cheerios ( I use organic Morning O’s ). This adds whole grain TOASTED oat flour, which is healthy and delicious!

Best Ever Coconut Oil Waffles