Gluten. It's delicious, but some people have issues with it. I'm fortunate enough to not have a gluten intolerance (although I do have some other food allergies) but sympathetic to those that do... Diabetics have it rough as well, having to constantly monitor their sugar intake. So many diseases can be managed or prevented by changing your diet, but that's easier said than done.

Well, gluten-free and low-sugar eaters, rejoice! I've created this homemade waffle recipe just for you and it will leave you feeling happy, full and definitely not deprived. You'll never want a regular waffle again.

I absolutely love coconut in all of it's varying, versatile forms. I might even have a slight obsession. Okay, a large obsession...

Working with coconut flour was sort of a learning curve at first, but once I got the knack of it, I was making pancakes, muffins and other goodies with it, including these waffles! It's very high in fiber, therefore, very absorbent of all liquids certainly different than working with wheat flour.

The fiber is what really makes this waffle filling and it won't cause a spike in your blood sugar levels like a typical high glycemic breakfast would. Oh yeah, and did I mention they're EASY to make?

Here's the recipe (for one Belgian-style waffle!)


  • 3 large eggs
  • 3 tbsp coconut flour 
  • 1 1/2 tbsp melted butter or oil 
  • 1 1/2 tbsp milk (you can use milk, coconut milk, almond milk or water. Any liquid will do!) 
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp lemon juice
  • 1/8 tsp baking soda
  • A pinch of salt
  • Extra oil and a (optional) brush for greasing your waffle iron
  • Now that I mention it... a waffle iron (or make pancakes!)
  • A small mixing bowl, fork and spatula


First, plug in your waffle iron and let it heat up. While it's heating, crack your eggs into your mixing bowl and whisk with a fork. Once they are whisked, it's time to add the other liquids except the lemon juice.

Once the liquids are incorporated, slowly add the coconut flour, cinnamon and salt to the wet ingredients, continuing to mix the batter with a fork. You're gonna want to mix the batter until no lumps remain. The batter should be relatively thick, but thin enough to pour and spread.

When you have a smooth batter, mix the lemon juice and baking soda together and pour it into the batter, stirring again. The baking soda and lemon juice will help the waffle get nice and fluffy.

By now, your waffle iron should be heated up. My waffle iron, the Belgian Waffle Master (I feel like that name should have a number at the end... like the Belgian Waffle Master 2000) actually beeps when it's ready. It scared me the first time I used it because sounds just like a smoke detector alarming.

At this point, you can take the extra oil you reserved and brush it on to your iron. After the waffle iron is well-lubricated, pour the batter on it, getting every last bit with your spatula and close the lid.

Cook the waffle for 5 minutes or until your waffle iron stops steaming. Once your waffle is done, choose a (hopefully healthy) topping.

For my topping, I cooked a couple blueberries in a small sauce pan, adding coconut milk, vanilla extract and balsamic vinegar for a little tang. It went for a whirl in my blender and voila: a sugar-free blueberry sauce!

Serve your waffle with whatever side you'd like... I had mine with sausage. For dinner. Go ahead, call the cops.

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