I had to share these Blueberry Coconut Waffles with you because they were so good. These delicious, gluten-free waffles are also crisp on the outside, and light and fluffy on the inside. Waffle perfection.
Coconut and blueberries are always a great combo, especially when you add a splash of maple syrup. I used coconut oil in place of butter and stirred in some shredded coconut, which gave these waffles extra flavour and crispness.
Waffles Freeze Well
While it’s a treat to enjoy waffles for breakfast on a weekend, who has time on a busy weekday morning? The solution: make extra waffles and freeze them. Then just take out as many as you need, pop them in the toaster, and off you go. If you have a toaster at your workplace, take them along for a desk breakfast. Your co-workers will look at you jealously while they eat their cereal.
More Eggs In Your Waffles For More Protein
Coconut flour is a very dry flour, so this blueberry coconut waffle recipe has a lot of eggs. Which means extra protein. I like that because usually, waffles and pancakes are a carb-loaded breakfast that will leave you hungry in a couple of hours. Protein at breakfast will keep you full and satisfied for much longer. I also used coconut flour in this moist and delicious Coconut Banana Bread, and these Coconut Shrimp Tacos, so check out those recipes if you are looking for more ways to use it.
Blueberry Coconut WafflesI used frozen blueberries for these waffles, but fresh ones work well too, and you can use any berries that you like. Strawberries, raspberries, or blackberries would all be equally delicious. Maple syrup is my choice for topping, but you can top them with whatever you like. They’re even great with peanut butter (extra protein score).
A Waffle Making Secret: Beat Your Egg Whites
Separating and beating egg whites, then folding into the batter is a waffle secret than results in fluffy, tender waffles. It’s a small extra step, but I notice the difference if I don’t do it. Here’s the science behind it, if you’re interested; How To Make Extra Fluffy Waffles
Sugar-Free Blueberry Coconut Waffles
While most waffle recipes contain sugar, I prefer to leave it out. In this recipe, blueberries add just the right amount of sweetness on their own, and maple syrup will sweeten them up even more. Unsweetened waffles are more versatile because they can be sweet or savory after they are cooked.
Blueberry Coconut Waffles
How to Make Blueberry Coconut Waffles
These crisp and light gluten-free blueberry coconut waffles are made with coconut oil and coconut flour.
- 1 cup coconut flour
- 1/2 cup unsweetened shredded coconut
- 4 tsp baking powder
- 1/2 tsp salt
- 5 eggs two of them separated
- 1/2 cup coconut oil melted
- 1 1/2 cups unsweetened almond milk
- 1/2 cup frozen blueberries
Preheat waffle iron
In a large mixing bowl, whisk together flour, coconut, baking powder, and salt
Use an electric or stand mixer to beat the separated egg whites until slightly stiff, setting aside.
In another bowl, whisk together remaining eggs and yolks, milk, and melted coconut oil.
Add liquid mixture to dry ingredients, stirring quickly to prevent clumping.
Fold in blueberries, then egg whites.
Use a ladle to pour batter on waffle iron, and cook according to your waffle iron.
Waffle irons vary. I use the hottest setting, and it takes about 5 minutes for each batch of waffles, but yours may be different, so choose heat settings and times according to your own.
These waffles sound great. I love that they are sugar free, as I think waffles are often too sweet. And the blueberry and coconut makes them sound divine!
Hi Debi! Sugar is usually added to make the waffles crisp, but in this recipe, the coconut does that job, so sugar free is easy. 🙂
I need a waffle iron in my life so I can make these gorgeous sounding waffles! My kids would LOVE them I think!
Elizabeth, everyone needs a waffle iron in their life, in my humble opinion 🙂 And kids are always big fans of waffles!
Waffles are such a fun thing to make, especially for brunch on the weekend. I am a blueberry lover…so these are right up my alley. I could just eat these for a snack any time of day.
These are delicious, Gloria, and you’re right any time of day is a good time for waffles! 🙂
These waffles look delicious and I love anything coconut. Bookmarking this recipe.
Thank you Aish! I hope you love these, they are indeed delicious!
Just in time for the weekend and just the excuse I need to break out my waffle maker! Love blueberries and really love coconut so this is a winning combo for me! Coffee, this and loads of maple syrup and I’m one happy lady 😉
Weekend waffles are such a treat, aren’t they Dawn? You’ll love these ones, they are perfect. Bring on the maple syrup and coffee! 🙂
Love clean eating waffles! The perfect healthy treat for a lazy Saturday morning! Saving these to try some time soon! Happy Friday!
Waffles are our fave lazy weekend breakfasts, and this one is one of the best. I hope you try and love them as much as we do, Leanne!
? Followed the recipe to a T. New waffle iron I’ve already used so I know it works well. After 15 minutes the waffles were barely brown and left them in another 5 minutes because they didn’t look very crispy. Checked them again and looked more crispy then totally fell apart when I tried to take them out.
Trying to salvage the rest of my batter as mini loafs, hopefully they cook up right!
Hi Julie! I’m sad that your waffles didn’t turn out! I have made this recipe several times, as have many friends, and I know that they always turn out great. The photos on the recipe were taken right after they were made, and that’s how they should look. If you followed the recipe to a T, as you said, then I think the only thing wrong could have been the temperature of your waffle maker. It does need to be very hot, so 15 minutes seems way too long for waffles. What is the make and brand of your waffle maker?