For my second column on Easy Eats Magazine, I decided to tackle breakfast. And I wanted it to be something the whole family would enjoy, which meant going gluten-free AND low carb. We all love waffles, and they always feel like a treat. Plus the leftovers are easy to freeze for future breakfasts.
My kids are creatures of habit. Left to their own devices, they would eat the same thing for breakfast, day in and day out. For my son, it would be all manners of cereal. For my two daughters, it would be toast with peanut butter. Day in and day out. I am up against some time-honored breakfast foods if I am trying to get them to be more gluten-free. I suppose I could simply go out and buy gluten-free bread and gluten-free cereal to replace the conventional versions, but where’s the fun in that? I like a challenge, and I like enticing them away from their gluten-filled favorites with breakfast items that seem like special treats, but are actually much healthier than any breads or cereals. If I can sneak some extra nutrients in there, more power to me.
My children are equally predictable on the rare occasion that we go out for breakfast. Their choice almost inevitably falls to either pancakes (preferably Mickey Mouse shaped) or waffles, with a side of bacon. The bacon I don’t mind, but now that I understand the dangers of a sugar- and gluten-filled diet, I can’t help but shudder inwardly at those heavy rounds of fried flour. I remember how, as a kid, I thought pancakes and waffles the ultimate in breakfast food, but I always felt uncomfortably full after eating them. Given that going out for breakfast is a special thing, I don’t override their choices. But I do take inspiration from the fact that they love pancakes and waffles so much.
This recipe and article originally appeared on Easy Eats Gluten Free Magazine. However, the magazine appears to be defunct and as a courtesy to you, I have republished the recipe here. I am no longer exactly sure how many servings the recipe made, so 6 to 8 is an estimate.
A hearty gluten-free breakfast to start your day right.
- ¼ cup coconut flour
- ¼ cup almond flour
- ¼ cup finely shredded coconut unsweetened
- 2 tbsp granulated Swerve sweetener
- ½ tsp baking powder
- ½ tsp salt
- 5 large eggs lightly beaten
- ¼ cup coconut oil melted
- ¼ cup milk or almond milk
- ¾ cup frozen blueberries
- Coconut oil for the waffle iron
- Preheat waffle iron. Preheat oven to 200F and place a metal cooling rack over a large baking sheet.
-
In large bowl, whisk together the coconut flour, almond flour, shredded coconut, Swerve, baking powder and salt. Stir in eggs, melted coconut oil and milk. Carefully fold in blueberries.
- Once waffle iron is hot, grease generously with coconut oil and then spoon about ¼ of the batter into the hot iron. Spread evenly over iron with back of a spoon. Cook 4 to 5 minutes, or until golden brown.
- Once cooked, transfer to prepared baking sheet and keep warm in oven. Repeat with remaining batter.
Serves 6 to 8. For 8 servings, each has 7.41 g of carbs and 3.41 g of fiber. Total NET CARBS = 4 g. Food energy: 199kcal Saturated fatty acids: 12.22g Total fat: 16.50g Calories from fat: 148 Cholesterol: 116mg Carbohydrate, by difference: 7.41g Total dietary fiber: 3.41g Protein: 5.79g Sodium: 237mg
Medeja says
Great choice to make waffles! They look so so delicious!
shelly (cookies and cups) says
These look amazing!
Jessica@AKitchenAddiction says
I love the blueberry coconut combination!
Monet says
Can’t wait to finish the article. I’m with your kids…I always choose pancakes or waffles when I go out for breakfast!
Brian @ A Thought For Food says
I tried some gluten-free waffles this weekend and really enjoyed them! Love the addition of blueberries and coconut (for the texture alone)
Kristi says
These are fantastic! I have 2 1/2 year-old twin boys and they love them! Adults and kids alike can truly enjoy these delicious waffles!
Karen LowCarbOneDay says
These would be great to make ahead of time and store in the freezer for those busy mornings!
Carolyn says
They freeze really well, actually!
Shawn @ I Wash...You Dry says
Carolyn, these look absolutely fantastic! And my kids would eat cereal for breakfast, lunch and dinner…day in and day out! LOL, kids!
Roxana | Roxana's Home Baking says
Tiffany would go for pancakes if I make her every day, but mostly she gets oatmeal and fruit for breakfast. Give me a couple more month until she can take decisions all my herself. Not looking forward to all of them 🙂
Great breakfast choice Carolyn!
Jeanette says
I need to get a waffle iron so I can give these a try Carolyn. Your kids are so fortunate to have a mom who makes homemade waffles for them!
Ashley @ Wishes and Dishes says
I’m not a kid but I still love me some mickey mouse shaped pancakes 🙂
Emily @ Life on Food says
I wish I had had waffles for breakfast. These look wonderful. I really need to get my hands on coconut flour. It is the one special flour I haven’t used. Crazy considering I am a nut for coconut 🙂
Alison @ Ingredients, Inc. says
These rock! I shared them today on my site 🙂
Carolyn says
Thanks, Alison, that’s incredibly sweet!
claire @ the realistic nutritionist says
These look amazing Carolynn!!
Russell at Chasing Delicious says
Oh my gosh these waffles look incredible. I’ll take a stack!
lisa | with style and grace says
I’ve been on a complete waffle crave with this pregnancy and these sound delicious!
anna says
Can you tell me what the net carbs are on these? I can’t find it. Thank you…
Nicole @ HealthyGirlAdventures says
I want to make these but only have coconut flour. Any suggestions? Can I use only the coconut flour? if so how much?
Carolyn says
Yes, you probably can, but I wouldn’t do a full 1/4 cup. Maybe two more tbsp of coconut flour?
Anna says
Where can I find the recipe? the link is not working… thank you
Carolyn says
Not sure if they have deleted the page. Email me through my contact form and I will send you a hard copy. Thanks!
Jan says
The whole site seems to be down or gone.
Deirdre says
Hi Caroline,
Thank you very much for the information – I was also trying to get the recipe in order to encourage more gluten free low carb eating for my children! I would be very grateful to get the recipe, I low coconut flour.
Thanks
Deirdre
Joanna Bellini says
I hope Im not dense or something….but I’ve looked high and low for the nutritional breakdown on your page, and the recipe page……am I missing it??? thanks.
Rick says
Just found your website. Love it! The link to the recipe doesn’t seem to work. Where else can I find the recipe? Thanks. .
Carolyn says
Email me through my contact form and I will send it to you. I really need to add it to my site, since they changed their links!
Shanan says
I cant get to the recipe! The link is not working. Can someone post it please. I really want to make these!!
Carolyn says
Sorry about that. Can you email me at alldayidreamaboutfood@gmail.com so I can send it to you?
Ang says
The link is broken – can you fix it or re-post your recipe??
Ive made this 10times and love it but still need the recipe 🙂
Carolyn says
Just posted it now! Since you’ve made it so many times, can you tell me how many waffles it makes? I don’t have that in my notes any more. I guessed at 6 to 8.
Ang says
Thanks so so much! I quadruple the recipe and freeze them so there are a ton..I will count next time I make it and post! Thanks again…love your recipes so much! I’ve been low carb since June 2013 (down 30lbs still) and your site really helps with maintenance for me
Mel says
I made these this morning for the perfect sunday breakfast. They were delicious! My 3yo ate two of them 🙂
MickiSue says
I have a recipe for waffles that uses coconut flour only, and a ton of eggs and butter. They taste good, but tend to be dry. THESE I want to try–tomorrow for Sunday breakfast! And, if they are half as awesome as they look, they will replace the coconut flour ones on Christmas morning.
I’ve use other recipes of yours, but somehow missed this one. THANK YOU!
Carolyn says
Come back and let me know what you think. I have a number of waffle recipes and this one is a huge favourite: https://alldayidreamaboutfood.com/2011/11/almond-flour-yogurt-waffles-low-carb-and-gluten-free.html
MickiSue says
Didn’t get them made that Sunday; made them yesterday for a post Thanksgiving breakfast treat before the week o’ leftovers.
They are fabulous! Light, tender and delicious, everything I expect from a waffle. The only change I made was to NOT oil the waffle iron, as it’s non-stick, and I learned from destroying my previous non-stick waffle iron that adding grease eventually gums it up so much that you can no longer open it when the waffles are done!
These will definitely be in rotation, especially for Christmas morning.
Erica says
Your recipe was the first that came up when I searched low carb blueberry waffles. I haven’t been baking low carb/paleo for quite some time but wanted to try something different. My mom gave me her OLD waffle iron which my ten year old son was more than excited about using (his father makes him chickpea flour waffles often). And since I have 5 quarts of freshly picked blueberries in my fridge, I was pretty excited too…and nervous because I NEVER make waffles. Well…they turned out fantastic. My son loved them! I’ve made plenty of paleo pancakes in my day and am usually frustrated/disappointed in the outcome (and the process, too), but the waffles!! Wow! Who needs pancakes?? 😉
Carolyn says
I am so glad you like them!
Jen says
These ended up smelling and tasting like scrambled eggs to me, sadly.
leng says
i just made these and it was really great! i used only 3 eggs and substituted one with 1T flaxmeel (mixed with 4T water). it was really yumm without the guilt! thanks!