Women's Weekly Food
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!
- 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
- 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.