It has bothered me that the recipe I’ve been using for waffles makes too much batter for a round waffle iron, but not enough for a large waffle. I tried cutting back on the ingredients to make less batter, but it’s difficult to divide a single egg! And egg-to-coconut flour ratio is important in coconut flour recipes.
So tonight I decided to make a recipe with more batter instead. It fit perfectly in my George Forman Grill with the waffle plates! This recipe is so low in carbs, you can eat the entire batch at once or save (or share!) half. It makes either 1 large waffle or 2 round waffles.
Vanilla Coconut Flour Waffle
2 tablespoons coconut oil
3 large eggs
3 tablespoons white Hood Calorie Countdown Dairy Beverage or cream*
2 tablespoons sugar-free Torani or Da Vinci vanilla syrup
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons coconut flour
Preheat waffle iron and grease if necessary.
Melt coconut oil in microwave-safe bowl (if necessary). Add remaining ingredients in order, beating with a fork after each addition. Let batter sit for a minute or so to thicken a little. Pour carefully into waffle iron. Bake to desired doneness.
I like this topped with butter and sugar-free Da Vinci pancake syrup.
The entire batch has between 3 and 4 net carbs, so I rounded it up to 4.
* Using cream adds about 1 net carb with a total of about 5. You can also use 1/2 cream and 1/2 water.