Coconut flour is a strange beast. It has tremendous absorptive powers, so you don’t need much to thicken a batter. I experimented with using all coconut flour for these waffles, but I found that a 100% coconut flour waffle was much too dry. If your dog is a heavy salivator, however, might I suggest a spoonful of coconut flour?
This better-balanced rice and coconut flour waffle recipe has so much to offer. Firstly, the waffles come out light and delicious, and secondly, they have a much better protein/fat/carbohydrate ratio that your standard American waffle, which is mostly flour with just a touch of egg and butter.
This batch will make 4 or 5 waffles in a standard waffle iron. Be prepared for what will seem like an inordinately thick batter, but simply spreading the batter out a bit with the back of a spoon will result in a completely normal looking breakfast.
Gluten-Free Double Coconut Waffles:
1/2 C. unsweetened shredded coconut, toasted
5 eggs at room temperature (I put mine out the night before)
1/2 C. milk
1/2 tsp. vanilla
4 Tbsp. (half a stick) butter, melted
2 Tbsp. honey
3 Tbsp. coconut flour
4 Tbsp. rice flour
1/2 tsp. baking soda
1/4 tsp. salt
Toast the coconut in a 325 degree oven for 5-6 minutes or until lightly golden brown. Watch it carefully, as it goes from toasty to crusty in what seems like seconds.
Melt the butter and then stir in the honey to soften. Whisk the eggs, melted butter and honey mixture, milk, and vanilla in a medium bowl to thoroughly combine.
In a separate small bowl, combine the rice and coconut flours, baking soda, and salt and mix together, breaking up any lumps.
Whisk the dry mixture and the toasted coconut together with the wet mixture, whisking thoroughly until mostly smooth (some lumps can remain). Set aside to rest while you preheat your waffle iron to medium-high.
When you’re ready to make the waffles, brush the waffle iron with about a teaspoon of butter. Scoop 1/3 – 1/2 a cup of batter into the iron (it will have thickened considerably), and spread it with the back of a spoon to cover about half the area of the waffle iron. Closing the lid will do the work of spreading it all the way to the edges.
Cook the waffles for approximately 3-4 minutes, or until medium golden brown. These coconut waffles are especially good topped with banana and real maple syrup. Next time, I think I’ll throw on some toasted pecans, too.