Saturday, October 1, 2011

Coconut Flour Waffles with Caramelized Banana and Toasted Pecans


I’m kind of struggling with this “season change” thing. As in, I don’t believe it’s ever going to happen. You know I’m a summer girl through and through but just like I refuse to turn the heat on until it gets really cold, I typically refuse to run the AC beyond mid-September. Things have changed. I’ve run the AC almost every night this week so I can sleep comfortably.


All complaints aside, this breakfast feels like the perfect transition from light summer breakfasts to heavier winter ones. And it uses one of my newest loves, coconut flour. I picked up a bag on sale at Whole Foods last week and as it turns out, it can be used to make a delightful waffle.

Coconut Flour Waffle with Caramelized Banana and Toasted Pecans

serves 1 or 2 for a lighter meal


  • 1/4 c coconut flour
  • 4 eggs (I used 4 ‘eggs’ worth of Ener-g Egg Replacer)
  • 1/3 unsweetened almond milk
  • 1 T cinnamon
  • 1/4 t nutmeg
  • 1/4 t baking soda
  • 2 packets Stevia (or you can use sugar… this is optional)
  • 1/2 t coconut extract (optional)
  • 1 very ripe banana
  • 1 t coconut oil
  • 1/8 c whole pecans
  • 1 T shredded unsweetened coconut (optional – for topping)

In a bowl, blend all ingredients up to coconut extract.  I used a hand-mixer to ensure thorough mixing but I’m sure it can be done my hand with a whisk.

Preheat waffle iron.

Drop about 1/2 of the batter mixture in the center of the waffle maker and close lid. This batter is thicker than traditional waffle batter so don’t be alarmed that it won’t spread in the waffle maker like you’d expect.

Waffle is done when it can easily separate from the waffle iron. Mine took about 4 minutes in a Belgian waffle iron.

In another small pan, heat the coconut oil over medium-high heat. Add the banana (I just chunked mine up) and stir gently until they begin to caramelize. Add pecans and allow them to toast a bit and warm with the bananas.

Serve the banana-pecan mixture on top the waffles and garnish with shredded coconut if desired.


Don’t forget to serve your waffles alongside a big glass of Pumpkin Spice Iced Coffee. When you’re done, push your plate aside, wipe the sweat from your brow and put on your bathing suit to go finish the chores.


  1. Oh, how fabulous! I've barely used my coconut flour for anything besides "coconut cream", so thank you for the waffle recipe! Except I don't have a waffle maker. Sigh.

  2. That looks delicious! I've never made my own waffles. I was given a waffle iron a few years ago and it's still in the box! I need to start using it.

  3. coconut cream? is the recipe on your blog?

  4. yes you do... I actually inherited my grandparents waffle maker because they said they never used it. I don't make them a lot but every time I do I ask myself why I don't make them more often.

  5. I have never used coconut flour before but it looks like it can be used to make some pretty amazing things. Your waffles look wonderful!

  6. This looks so yummy. It makes me want to go get a waffle maker. I've had some coconut flour sitting around for a while and haven't been sure what to do with it....

  7. This looks delicious. And the post made me laugh, I totally struggle with getting dressed this time of year and usually end up way too hot.

  8. thank you! this was my first time using it so we'll see what else i come up with.

  9. ugh. it's the worst... i'm trying to do layers but i still find myself too hot. at least i haven't *had* to retire my flip flops yet.

  10. haahha good call, last week was so damn hot and my AC was already away! beautiful waffles, I have never heard of coconut flour, sounds cool!