Coconut Flour Mini Waffles

I'm always on the hunt for a "better" of something. I had a lot of Bob's Red Mill Organic Coconut Flour in the cabinet, so I searched for something to do with it.

Coconut flour is not the easiest thing to work with, in my opinion. I have not had much luck baking with it, but these mini waffles turned out perfectly.

INGREDIENTS

• 1/2 cup of coconut flour loosely spooned into the measuring cup

• 1 scoop of plant-based protein powder

• 1/4 teaspoon baking soda

• 1/4 tsp salt

• 1/4 tsp cinnamon

• 3 eggs

• 1/2 cup milk of almond or oat milk

• 1/2 tsp vanilla extract

• 1 tablespoon honey (option but makes it sweeter)

• Clean filtered water as necessary

• 1 - 2 tablespoons of avocado oil in a small bowl set aside for the waffle griddle

INSTRUCTIONS

1. Add all the dry ingredients to a mixing bowl and mix.
   

2. Add the wet ingredients and stir to combine thoroughly.

3. Add water as needed to thin the batter and pour it.
   

4. Heat a waffle iron and brush with the oil.
   

5. Pour batter into the cavity of the waffle maker and cook according to directions until golden brown.

6. Repeat until all the batter is gone.

This made 6 mini waffles. The batter can be doubled, and the waffles can be frozen and reheated in the toaster.

They are not very sweet, but we add butter and some pure maple syrup. They could be topped with fruit, peanut butter, whipped cream, cream cheese, smoked salmon, or paired with chicken, bacon, or an egg. The possibilities are endless.

Nutrition Facts for my batch:

One Waffle

Calories 110 / Total Fat 4.5 g / Cholesterol 93 mg / Sodium 655.7 mg / Dietary Fiber 3.5 g / Sugar 4.3 g / Added Sugars 0.6 g / Net Carbs 7.5 g / Protein 6.5 g /