The Best Gluten Free Waffle Recipe For Fluffy Waffles
These fluffy gluten free waffles are made with coconut flour, raw eggs, and hard-boiled eggs for a soft, bread-like center with crisp golden edges.
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Servings: 14 waffles
Ingredients
- 2 hard-boiled eggs peeled
- 12 raw eggs
- ½ cup coconut flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 tablespoon vanilla extract
- 1 teaspoon sea salt
- Butter coconut oil, or olive oil for greasing the waffle iron
Instructions
- Preheat the waffle iron.
- Allow the hard-boiled eggs to come to room temperature and remove the shells.
- Add the hard-boiled eggs, raw eggs, coconut flour, sugar, baking powder, vanilla extract, and sea salt to a blender.
- Blend until the batter is completely smooth and evenly combined.
- Allow the batter to rest for about 5 minutes so the coconut flour can absorb the liquid and thicken the batter.
- Grease the waffle iron with butter, coconut oil, or olive oil.
- Add the appropriate amount of batter for your waffle maker.
- Cook until the waffles are golden and cooked through.
- For crispier waffles, leave them in the waffle iron slightly longer.
- Serve warm with your favorite toppings.
Notes
Make sure the hard-boiled eggs are completely cooked before adding them to the blender.
Blend the batter until completely smooth so there are no pieces of hard-boiled egg remaining.
Let the batter rest for about 5 minutes so the coconut flour has time to absorb the moisture and thicken.
Do not substitute almond flour for coconut flour at a 1:1 ratio.
For a half batch, use 6 hard-boiled eggs, 6 raw eggs, ¼ cup coconut flour, ¼ cup sugar, 1 teaspoon baking powder, 1 ½ teaspoons vanilla extract, and ½ teaspoon sea salt.
Cool leftover waffles completely before refrigerating or freezing.
For crispier reheated waffles, use a toaster or toaster oven.