Gluten Free Coconut Flour Waffles

photo by recipe author

Servings: 3-4 waffles
Preparation Time: 5 minutes

8 tablespoons butter (1 stick), melted
1/2 cup coconut flour, sifted
12 eggs
4 tablespoons applesauce
4 tablespoons honey
1/2 teaspoon salt

Preheat waffle iron on high heat. Grease iron well.

Mix all ingredients together until smooth. Spread about 1/2 cup batter evenly, covering all waffle parts.

Cook for 3 minutes.

These waffles freeze great!

Recipe submitted by Bethany, Dayton, OH

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Published on February 15, 2012

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10 Comments

Askcinde November 28, 2015 at 12:19 pm - Reply

Just made and they are perfect.  I halved the recipe, no honey, generous cinnamon and mixed in my Ninja blender. Yeilded 4 waffles.  They came out light and fluffy with just the right crispy exterior.  Hubby loved them.  Thanks for sharing

Melissa June 14, 2013 at 8:38 am - Reply

These are perfect!  Our chickens are going crazy and we have about 17 dozen eggs in our fridge (about 12 dozen too many – lol!)  This is a great way to get all that protein into our non-egg eater.

Jenny October 5, 2012 at 4:29 pm - Reply

I halved this recipe and got 4 large waffles (about 7 inch round ones), so I have to think that the whole recipe would yeild 8 waffles, which would be 1 1/2 eggs per waffle.  Thats not a bad serving size.  And trust me, these are VERY filling, and one waffle filled me up!  They were a little bland though, and I did add a sprinkle of cinnamon  (not enough) and about a tsp of vanilla.

kjbutton September 8, 2012 at 7:53 pm - Reply

I have found that lots of recipes using coconut flour call for a lot of eggs.  I usually replace up to half of the eggs with “Flax eggs” I have found that this adds a great nutty flavor and does not change the texture or function that a “real” egg would have.  I have not tried this recipe yet, but I plan to and I will use the Flax egg method.

Linda February 27, 2012 at 2:54 pm - Reply

coconut flour is a lot more absorbant than reg. wheat flour.
12 eggs is too expensive for 3-4 waffles.  2 waffles would have 6 eggs total -3 in each.  that is a whole meal right there for the protein count.  Just 2 waffles.  That is too rich for most folks in these thin ecomonic times where we often buy organic or farmers market eggs that cost more.  So, play around with the basic recipe.  use less coconut flour and add some rice or potato flour.  Add more liquid! 
add coconut milk and more oil (melted palm also good) and or water.  I would limit my recipe to 6 eggs and  fiddle around from there.  
sometimes when cutting way back on the flours–one can use small amounts of xanthan gum. I buy frozen gluten free waffles and mix organic fruit pieces, stevia and x. gum in a bullet blender, let set for 2 minutes and pour over waffles as it has consistancy of thick syrup.

Coconut-eater February 18, 2012 at 3:22 pm - Reply

I made these today. They were just “okay”. 
I added a tsp vanilla, a tsp cinnamon, and a dash of nutmeg, but they were still pretty bland. I did substitute coconut oil for the butter to make them dairy free, so maybe that’s why? Ill probably make them again, but add more spices.

Sarah:) February 16, 2012 at 2:19 pm - Reply

Coconut flour needs a lot of liquid and binder, and since the only liquid in this recipe is the eggs, 12 is the correct amount. If you want to use less eggs try adding milk and cutting back a bit on the eggs.

Bobbi February 16, 2012 at 1:35 pm - Reply

Does this recipe really take 12 eggs? I would love to try it, but I am concerned that with a ratio of 12 eggs to 1/2 cup of flour it would be rather runny.

Linda February 16, 2012 at 12:56 pm - Reply

The recipe sounds great, but 12 eggs seems like a lot for a yield of only 3-4 Waffles.  Is that correct?

veronica February 15, 2012 at 3:40 pm - Reply

I’ve made this and they are delish. I also add a tsp. of cinnamon and a tsp of vanilla.  Sometimes some chocolate chips.

Gluten Free Coconut Flour Waffles