Hello and Welcome! I am excited to share today’s recipe because these waffles are dairy free, gluten free, low sugar, and low carb. Perfect for a paleo diet, or any other nutrition regimen that excludes gluten. My addition of caramelized pineapple is a bit on the indulgent side, let’s be honest. But since it’s only a topping, you can opt not to make it and top your waffles with fresh fruit, or whatever you like! This waffle recipe would also make great savory waffles. So let’s get to it!
The waffles turned out light and fluffy, with golden brown, crispy tops and bottoms. I found a recipe for Coconut Flour Pancakes on the Bob’s Red Mill site and I have slightly modified it for waffles, and to be dairy free. I used to make this recipe years ago when I did a couple rounds of The Whole Life Challenge. It’s a wonderful, rewarding program that advocates lifestyle change through 7 Daily Habits that include nutrition, exercise, mobility, sleep, hydration, well-being and reflection.
Sift together the dry ingredients; 1/2 cup coconut flour, 1 tablespoon sugar, and 1/4 teaspoon each of salt and baking powder. Set that aside and whisk together the 4 eggs, 1/4 cup + one tablespoon coconut milk and 3 tablespoons of neutral tasting oil, like grapeseed oil. Add the wet ingredients to the dry and mix to a smooth, lump-free consistency.
Set the batter aside while you make the caramelized pineapple. You can use canned or defrosted frozen pineapple chunks for this. Melt three tablespoons of butter in a skillet with 3 tablespoons of packed brown sugar over medium heat. Stir and cook to dissolve the sugar. Once bubbly, add the pineapple and turn heat up to medium-high. Cook and stir until the caramel is smooth and the pineapple is warmed through and coated with sauce.
Turn the heat to very low and stir ever couple minutes, just to keep caramel and pineapple warm. Preheat your waffle maker. Alex bought me this TRNR Waffle Maker by CRUXGG for Christmas, so this is the first time I am using it. I wanted this particular model because it’s a rotating double waffle maker.
The waffle batter recipe makes about 1.5 cups of batter. I used 3/4 cup of batter per waffle. You can see the batter didn’t quite spread out to the edges. That doesn’t bother me at all, but if you like to have full sized waffles, you may need to spread the batter out a little farther toward the edges before closing the lid.
This recipe made the perfect amount for me and Alex, but you will need to double the recipe for more than two people. Or your waffle maker might make a fuller size waffle with one cup of batter, versus the 3/4 cup I used here. Top with butter and the caramelized pineapple, or whatever toppings are your favorite!
I hope you give these Coconut Waffles with Caramelized Pineapple a try! The waffles have a light coconut flavor that I think goes so well with the warm, sweet pineapple. But whatever you top them with, they will be great! And you can feel good about eating them because they’re healthy! Another great brunch option is my Quiche Lorraine, check it out! Thanks everyone for joining me today. If you don’t already, you can follow me on Instagram, facebook and Pinterest. Share my recipes with your friends and family! Take care and be well, xo Kelly
Coconut Waffles with Caramelized Pineapple
Paleo-friendly coconut flour waffles are light, fluffy and crispy on the outside. A light coconut flavors pairs well with caramelized pineapple.
- 4 Eggs
- 3 tbsp Neutral Tasting Oil (like Grapeseed)
- 1/4 cup Coconut Milk
- 1/2 cup Organic Coconut Flour
- 1 tbsp. Sugar
- 1/4 tsp. Kosher Salt
- 1/4 tsp. Baking Powder
- Caramelized Pineapple
- 1 cup Pineapple Chunks (defrosted if using frozen)
- 3 tbsp. Butter
- 3 tbsp. Packed Brown Sugar
Sift together the coconut flour, sugar, salt and baking powder. Set aside.
Whisk together the eggs, coconut milk and oil.
Add the wet ingredients to the dry and mix to a smooth, lump-free consistency.
Preheat waffle maker and ladle 3/4 cup of batter and bake of 3-5 minutes, or until the waffle maker alerts you to your desired doneness.
Melt the butter and the sugar, over medium heat until the butter dissolves.
Add the pineapple and turn heat up to medium-high. Cook and stir until caramel is smooth and pineapple is warmed through and coated with caramel.
Keep warm over very low heat until ready to top waffles.