Coconut Meal Waffles

These waffles were actually a bit of a mistake. An error. A boo boo, if you will.

What I really hoped to make was waffle cones; I ended up, instead– as I poured this unsuspecting batter into the waffle iron–with our new, favorite breakfast. I went a step further and sliced these waffles into strips for the kids to dip, and voila! You have an easy, grab and go breakfast, snack or lunchbox item (pictured below).

Served with your favorite sugar free syrup (or even sugar free preserves and fresh, whipped cream), you’ll only wish you’d made more.

These keep beautifully, cook to perfection, and have a wonderful coconut chew to them.

As an aside, the story behind these pictures is that there was a freakdiculous amount of wind blowing when I grabbed pictures. A few of the major gusts literally almost blew the entire plate away when I was outside. This is a heavy plate, too! I had to hang onto the food, or it would have been in the neighbor’s yard. Could you imagine explaining to the guy next door why there are waffle strips and bits of strawberry all over his lawn?

It’s almost like a waffle octopus! Rawr! Rawr! Waffle octopus!

Thinky thoughts and recipe ruminations:

  • I used dessicated coconut that I processed into meal here rather than standard, store bought coconut flour for two reasons: One, because it tends to be less thirsty than coconut flour, which tends to absorb all moisture into a big, indecipherable blob; Two, I also love the mouthfeel of dessicated coconut made into meal.
  • I use a mix of Jay Robb and Whey protein powders as my protein powder. It’s cheaper, and this way I get the combination of stevia with the cheapness of whey for protein goodness that goes farther for a buck. (If you try this, make sure to mix same flavors.)
  • Be sure to allow the waffle iron to do its thing. In other words, stop checking the thing every 30 seconds while it’s cooking. If you mess with its perfection while it’s trying to do it’s job, you’re going to have a mess. Set the timer and walk away. Go on. Away. I see you hovering over there…
  • These waffles cook slightly faster than standard waffles. I clock a normal waffle at 5 minutes per waffle and these at about 4. Check after 4 and see how yours look.
  • This batter will overflow onto the counters when you overfill the griddle. Depending on the size of your waffle maker, you’re looking at roughly a quarter cup amount of batter per 4″ x 6″ waffle. The batter won’t look like it’s going to fill the standard-sized waffle griddle, but it will. If you make 2 waffles at a time, you could use 1/4 cup per side, but test with the first waffle to make sure you have about the right amount.
  • Always make sure to allow your iron to fully heat before you add batter. Cold waffle irons take time to heat, so if you add the batter while it’s still heating, you’ll end up with either an overcooked hockey puck, or the blob from outer space.

The wind almost blew these away while I was shooting

Coconut Meal Waffles

1 cup unsweetened, flaked, dessicated coconut, processed to ½ cup
2 scoops vanilla egg white protein powder (about 6 Tbsp)
3 eggs
½ cup butter
¾ cup sugar equivalent substitute
1 tsp baking powder
1 tsp vanilla

Preheat waffle maker. Combine all ingredients to make a thick batter. Spray waffle maker with preferred cooking oil. Drop by 1/4 cupfuls (more or less for your size of griddle) on the iron and let cook, about 4 minutes. Let cool.

Makes 6 ample (4″ x 6″) waffles.

Nutritional information per waffle: Calories: 234, Carbohydrates: 4.6g, Fiber: 1.3g, Net Carbohydrates: 3.3g, Protein: 4.7g, Fat: 22.5g.

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Comments

  1. Any idea what I can replace the butter with in this recipe? Maybe fat free cream cheese? They look beautiful.

    • Hi there! Are you looking to lower fat then? You could go with the lowest fat cream cheese, but you want to definitely melt it, then, because that’s how it incorporates best into the batter. If it’s still too thick, maybe water it down with the smallest amount of coconut or almond milk?

  2. Looks really yummy…will definitely be trying this one.
    Question though…how do you process the coconut down to the coconut meal? In something like a blender, food processor, magic bullet, coffee/spice grinder? And how long do you process to get to the consistency you like?

    • Hi, Kym! I toss the coconut shavings into my Ninja for 10 seconds or so, until the coconut is the consistency of meal (less fine than flour). You’ll still have some chew to the dish that way but without too much bulk.

  3. Lee Jacintho says:

    ooopppppss! Didn’t read your tips before posting my question.
    However, why do you have to cool them? I like my waffles hot with butter melting on them.

  4. Velshera Johnson says:

    How do you dessicate coconut?

    • Hi there! Dessicated coconut is coconut shavings that have been thoroughly dried. You can generally find them in the store, or you can make them yourself! If you buy, make sure they’re unsweetened.

  5. You can eat these hot for sure! If you want them crunchy or to cut them into strips, you want them to cool slightly.

  6. LOL No I couldn’t imagine having to explain that to the neighbor. lol Too funny! These look soooooo yummy! Thanx for sharing!

    • That plate was extremely heavy, too. Seeing the wind almost send it flying made the entire event exciting (though not in the best way imaginable).

  7. Two questions:
    1. I only have some strawberry protein powder in the house. Think that would work?
    2. No waffle iron here. How do you think they’d fare as pancakes?

    Thanks, Jamie. I love that these are nut free!

    • Hey, hotness! I have answers! Strawberry should be fine, I would think. As pancakes, I think the batter is too thick, and I am working on a pancake recipe now. I’ll share the changes with you as soon as I’m done!

  8. Jamie, what kind of Ninja do you have?

    • I have the Ninja Master Prep. The new ones come with three containers. Mine only came with two. Boo hoo… I love it, though. I’m making almond milk in mine right now.

  9. Lee Jacintho says:

    What’s the difference between egg white protein and other protein powders? I guess I should ask how many different kinds of PP are there, and what’s the differences?

    • Hi there! The egg white powder’s protein is derived from egg whites, whereas, say, whey proteins are isolated for the whey powders. It’s really just a preference. Egg white proteins also cost more than the wheys. I tend to combine the two for some benefit of egg without the overall cost issues (I combine like flavors).

  10. These were perfect! I loved them. I can handle a few carbs, so I used 1/3c agave syrup & 1/4c equivalent of Truvia for the sweetener…which made the batter thinner, but I cooked them for 5 min & they came out great.
    Whipped some cream, added berries, bacon & sausage.
    It was such a treat, that I had to share the news!
    Loved the coconut taste, yum
    I got to have something that I thought I could never have again, thank you.

    • That sounds fantastic, Marjie! I am so glad that the changes didn’t affect the batter. Now you’re making it even easier for even more people to try it without fear. Thank you so much for sharing!

  11. Just made these for dinner tonight and WOW! I tried nibbling on the first one to see if they were any good, it was two nibbles and one big bite and it was gone. The wife is already talking about having them for breakfast tomorrow.
    Thanks for the great recipe and looking forward to the pancake one.

    • I am so glad this recipe was a hit! I look forward to the pancake one, too. I’ll be back in the kitchen very soon.

  12. Be still my heart. These are perfect! Crisp and non-eggy..the way a waffle should be. Thank you again for another fantastic recipe. You are the best!

  13. deeandria says:

    I love coconut. I may be crazy and lazy, but I left the coconut just as it was – I didn’t process it further at all, and substituted 3 tbs ground flax for the powder stuff, as I have never bought that and don’t have any.
    Afterwards I sprinkled with cinnamon and butter and a wee little trail of sugar free syrup. The coconut toasted in the waffle and it was a chewy, slightly crispy heavenly mass of toasted coconut and flax that I ate without a fork!
    I think next time I will add some cocoa powder and sprinkle with some toasted almond slivers. Can you say Almond Joy? Add a tablespoon of lowcarb icecream to the top? I am in!
    I LOVE LOVE LOVE your blog, btw!

    • Thank you so much for your kind words! I am a total fan of adding cocoa. It’s just cocoa-y fabulousness. Love your changes!

  14. Was curious if you can use stevia drops in place of the granulated sugar?

    • I would think so! I don’t think it should much alter the consistency. Maybe try it with a smaller batch and make sure it’s a flavor profile that works for you. My guess, though, is that it would be fine.

  15. Wow, these look so yummy! and they’re gluten-free, too :-)

  16. WOW!!! You saved my Saturday mornings with this recipe! It’s the one day of the week when I like to fix a nice breakfast for me and my husband. We’ve eaten every kind of omelet I could dream up and really needed a change. I made these last week-end I could not believe how wonderful they are. Thank you, thank you!

    • I am so glad you like these! I really do, too. They were supposed to be waffle cones, but hey. You take what you can get–and they are really kick-rear waffles.

  17. I’m new to this stuff. I’ve seen recipes for waffles/pancakes with pumpkin, too… Whereas I love the taste of coconut and pumpkin, my husband hates it. Do you have any waffle or pancake recipes that don’t have coconut or pumpkin in them?

  18. Is it possible to use something else instead of egg white protein powder? I don’t think I can buy it where I live :(

  19. Love your blog! Even my husband who is not doing low carb loves everything I have made from here. These were delicious!

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