These Coconut-Flour Waffles Are Your Passport to a Gluten-Free Breakfast Paradise

Using coconut flour to make waffles is a great option for a gluten-free breakfast with a wonderfully tropical twist! You can finish this recipe off with crispy bacon, crunchy nuts, and a drizzle of maple syrup for the ultimate blend of sweet and savory. Don’t have a waffle iron? Use the batter for delicious pancakes instead!

Ingredients

2 eggs, room temperature
2 Tbsp. water
2 Tbsp. almond milk
2 Tbsp. butter, melted
1 Tbsp. maple syrup, plus extra for topping
2 tsp. vanilla extract
2 tsp. ground cinnamon
Pinch of salt
1/4 cup coconut flour
1 tsp. gluten-free baking powder
4 bacon strips
1/3 cup mixed nuts, chopped

Instructions

Preheat a waffle iron. Whisk eggs, water, almond milk, butter, maple syrup, vanilla extract, cinnamon, and salt in a bowl. Add the coconut flour and baking powder and stir until smooth, then let stand for 5 minutes.
For each waffle, pour a quarter of the coconut batter into the preheated iron. Close lid and cook for 2 minutes, or until golden brown and cooked. Transfer to a heat-proof plate and cover to keep warm. Repeat to make 4 waffles in total.
Meanwhile, heat a non-stick frying pan on high. Cook bacon for 2 minutes on each side, or until crisp. Place on a paper-towel-covered plate to soak up excess grease.
Brush the hot waffles with extra maple syrup and serve with bacon and nuts on top.

This recipe originally appeared on our sister site, Women’s Weekly Food.

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