Gluten-Free Waffles – a delicious recipe with eggs, coconut milk, pumpkin puree, coconut oil, coconut flour, sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Grease your waffle iron accordingly (see notes above), and start your waffle iron. Let it warm up for about three minutes. In the mean time, continue....
2
Whisk together the eggs, coconut milk and melted oil or butter in a small bowl.
3
Sift all the dry ingredients in the liquid ingredients and whisk slowly and lightly until smooth.
4
After the waffle iron is warm, pour your batter into the center of your waffle iron and spread the batter out slightly. No need to spread it all the way. Press the other half of the waffle iron down gently and let cook for 4-5 minutes.
5
Open the waffle iron and let the waffle cool for about 3 minutes. Carefully move a small spatula underneath the waffle, loosening it. Gently remove the waffle and serve.
120
kcal
Calories
6
g
Fat
9
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 whole eggs, 1 tablespoon coconut milk, 2 tablespoons pumpkin puree, 1 teaspoon melted coconut oil, and more.
Yes, Gluten-Free Waffles falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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