3Tbspcoconut oil or buttermelted (room temperature)
2Tbspmaple syrup
1tspraw apple cider vinegar
1tspvanilla extract
15-20drops liquid steviaoptional
Instructions
In a large mixing bowl, whisk together dry ingredients and break up any clumps in the flours.
In a medium mixing bowl, whisk together wet ingredients.
Pour wet ingredients into the dry ingredients and stir to mix with a mixing spoon or silicon spatula. The batter should be thick.
Preheat your waffle iron.
Once the waffle iron is hot, brush or spray with a some coconut oil or avocado oil. This is important even if your waffle iron is non-stick.
Next, spoon or scoop the batter onto the bottom of the waffle iron and spread it out using a silicon spatula.
Close the iron and let the waffle cook to your desired doneness. The cooking time will depend on the heat of your waffle iron and how crispy you like your waffles. A good guideline is 2 to 3 minutes per waffle.
Carefully remove the waffle with a fork and toss it between your hands a few times before placing it on a plate. This may sound a little silly, but it will prevent your waffles from getting soggy. Alternately, you can place the waffles on a cooling rack for a minute or so before moving them to plates for serving.
Repeat the process with the rest of the batter.
This recipe makes 4 large Belgian-style waffles or about 8 regular waffles.
Serve with your favorite toppings. Some of my favorites are coconut whipped cream, maple syrup, butter, dairy-free chocolate chips, and fresh berries!
Notes
*This recipe is made using Bob's Red Mill high fiber coconut flour, which absorbs a lot of moisture (more than other coconut flours). If using another brand you may need to use more coconut flour to get the batter thick enough. When I use the Nutiva brand I use double the amount listed (so 2 Tbsp total).