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New Protein Waffle

Posted by cemmerich in bread, breakfast, coconut flour, gluten free, kids, vegetarian, waffle 02 Jul 2012
Testimony of the Day

“Maria, I came to you at the end of May and started eating differently and really working on my health 28 May 2013.

I came to you for a lot of reasons. I’ve been low carb for several years but I was stalled with what I figure is at least 70lbs left to lose. I knew I am allergic to gluten so I didn’t even eat gluten. But my stomach would cramp after I ate and I was constantly feeling unwell. Then I started feeling like I had the flu and I was ran down all the time. Eventually I had body aches and my hair was falling out by the clump. When I finally had some energy my heart even started racing for no reason. I was also very depressed and having insane mood swings. I was also feeling overwhelmed by life. All of these things are out of character for me. It got so bad I used all my leave at work trying to figure out what was wrong with me.  Still no answer from the doctors. At the time I worked out 4 days a week with kettlebells and I did some cardio once in a while but I couldn’t keep the weight off. I’d lose and regain the same 20 lbs every month (so I’d go from needing about 70 to lose to 90 to 70… it was awful). I’d be ok all day and then have intense cravings at night. I thought I was having issues with my thyroid because I have family history with that but that wasn’t it. So, I was sick. Very sick.

Somehow I stumbled on your page. I’m so thankful! I read the recipes a million times and I was obsessed with your webpage. Everything looked tasty, and it seemed easy. Also there was gluten free bread and the ingredients were simple. I hadn’t had bread in over 2 years! I think I made 1 recipe of yours and didn’t tell my fiancé or my son it was new. They both loved it and I didn’t feel sick afterwards. I decided right there that I was going to do a consultation with you.

It didn’t even take a week to start feeling better or start losing weight. My heart stopped racing and I suddenly had more energy than before. I slept better and deeper than I have in forever. My mood swings stopped and I started feeling normal again. I actually feel healthy! I can’t even remember the last time I felt like this. My forearms and the tops of my legs look liked I had ingrown hairs and now you can’t even see that. And suddenly I started having color in my cheeks – people think I wear a smidge of blush – but I rarely ever wear makeup. I’m getting married in 2 weeks. My bridesmaids and even some of the vendors for our wedding have noted how calm and relaxed I am. I went and tried on dresses for the wedding and bought one in a smaller size. I went last Saturday to have it adjusted. The dress fit so perfectly that I only had to have the shoulder taken up and a bustle put on. (I can’t wait to send you those pictures!)

In the beginning my fiancé was sneaking the food thinking it was “bad” for him and enjoyed every bite with a smidge of guilt. I always got a laugh out of that. I also started feeding my 11 y/o son your food and he has so many favorites he can’t pick. He used to have eczema and “chicken skin” on his face, arms, and back. He even started getting acne – and I felt bad because I had it awful as a teenager. His skin has cleared up really well and you can’t even tell he started having issues. He even looks like he’s dropped a bit of weight too (love handles and his belly mostly). The real hardest part of eating this way for us is keeping food in the house. I haven’t been able to freeze anything because it’s gone the second I turn around! I spoke so highly of you to my parents that my mom started making your sub bread for my dad – who is also allergic to gluten. He loves it. He also loves the clam chowder.

So now I’m down 40 lbs and it was probably the easiest 40lbs. I dropped the weight between the last week of May until September and now I’ve been losing inches fairly rapidly. I love kettlebells still and basically use them 4 days a week and do some cardio (20 minutes or less) once in a while. I’m stronger than I was before by a lot and I am thinking clearer than I was before also.  I have to be honest though – there are some weeks I’m so busy I don’t get a chance to work out (but I make sure I sleep)! This is the lightest I’ve been since my son was 4. Everyone has been telling me how much better I look. My dad said when I saw him in October that this is the healthiest he’s seen me in years.

I’m not done yet. I have some more weight I want to lose; our honeymoon isn’t for another couple months so I’m very excited to see what I can do in that time.

The cost of getting that consultation was completely worth it in my book. I even went and bought all of your books in ebook and print so I wouldn’t ever be without the recipes. I feel amazing and I can’t put a price on that. Yeah, you’re pretty much an angel in my book.

All the love in the world to you and your family,

Holly

P.S. This is a picture of me the weekend we got engaged – October 2012. I’m basically wearing a very tight 16 or in some clothes an 18. All the work I put in from September – May and I still looked the same. It was very disheartening. The bottom picture is of me last night. I am now wearing a loose 12 or in some clothing lines a comfortable 10. The hardest part now is keeping an outfit I like because in a month I end up smaller than before.” -  Holly

Click here to get started on your “after” photo!

Holly before_and_after

Some people comment that they LOVE the Protein Waffles made with almond flour. I have one mother who writes me all the time on how that is the only way for her picky eaters to eat protein at dinner. But there are a few of you who comment that they are too crispy and dry. I have made waffles out of coconut flour before and they are too soft and rubbery, but I have found the solution! The protein powder makes these waffles soft on the inside and crispy on the outside!

TIP: I make a triple batch of waffles whenever I make them and store them in the freezer. If I get home late from work, we have waffles and eggs! All I have to do is toast the waffles like an Eggo Waffle and fry a few eggs…dinner is ready in 5 minutes!

If you would like to see a video of me making the waffles, click HERE.

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TIP: Make sure your waffle iron is hot hot hot before adding any batter or it will stick.


“HEALTHIFIED” PROTEIN WAFFLES
1/2 cup coconut flour
1/2 cup JAY ROBB vanilla egg white or 1 cup whey protein
1/2 tsp Celtic sea salt
1 TBS aluminum free baking powder
1 1/2 cup unsweetened almond milk
4 eggs
4 TBS butter or coconut oil, melted

Preheat waffle iron to high. Combine the dry ingredients in a bowl. Combine the wet ingredients in another bowl. Slowly add the wet ingredients into the dry. Let sit for 5 minutes. Bake according to your waffle iron directions (I spray my waffle iron with THIS Coconut oil spray). Enjoy! Serve with Nature’s Hollow Xylitol syrup. Makes 10 waffles.

NUTRITIONAL COMPARISON (per waffle)
Traditional Waffle = 223 calories, 8.5g fat, 5g protein, 27 carbs, 0.7g fiber (26.3 effective)
“Healthified” Waffle = 144 calories, 8g fat, 12.2g protein, 4g carbs, 2.1g fiber (1.9 effective)

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  • Cristina Green July 2, 2012 at 8:49 pm / Reply

    WHOA, I JUST finished making a batch of the “old” waffles with almond flour, and came back to check on the recipe as what I came up with through my calculations was much different as far as the nutritional outcome (thought maybe I did something wrong in the recipe), and saw that you must have posted this while I was eating my delicious waffle! I didn’t think the old recipe was too dry, I thought it was delicious and actually quite perfect. On the other hand, the calories from the 2 cups of almond flour (1280 calories for 2 c versus 280 for 1/2c of coconut flour) for 5 Belgian waffles makes me shy away a bit from making it again, so I look forward to trying this recipe out.

    • Maria Emmerich July 3, 2012 at 11:39 pm / Reply

      Thank you! I corrected that other recipe. It should have stated that the nutritional info was per waffle like this one. ;)

  • bobby July 2, 2012 at 9:29 pm / Reply

    how important is the “aluminium free” part of “aluminum free baking powder”? is there a specific reason?

    i have walmart brand baking powder… no clue if there is aluminum in it.

  • Tricia July 3, 2012 at 12:46 am / Reply

    We made these this morning and loved them! I wrote a note to myself in my cookbook saying that these cooked very quickly…any longer than two minutes in my waffle iron and they were brown and dry. We made the super power waffles last week and they required a longer cooking time than this recipe (about 5 minutes) but both were fantastic! We are loving your cookbooks and appreciate all the “extra” info with the recipes. We are learning so much!

  • Ellen R July 3, 2012 at 2:28 pm / Reply

    This is a great recipe for me – I have a lot of whey protein that I need to use up (approaching expiration) and almond milk that I always have left from recipes that only use a little. I’m going to stockpile and freeze and bring on our vacation – perfect for the mornings. I’m also going to try them with chocolate whey – YUM!

  • Bobbi Kenow July 3, 2012 at 7:36 pm / Reply

    These look delicious…looking forward to trying out this recipe when I stock up on the necessary ingredients!

  • Mary Ellen July 4, 2012 at 1:52 am / Reply

    Yummm! These look good. Going to try them for breakfast tomorrow. Really enjoyed your book Secrets to a Healthy Metabolism and now am reading Secrets to Controlling your Weight, Cravings and Mood. I am learning so much and my husband and I are so much healthier. Love your recipes.

  • kaizen consultancy July 4, 2012 at 11:44 am / Reply

    That look so delicious and yummy. I love hotcakes and I love baking. I hope I can do that at home.

  • Anna Thompson July 4, 2012 at 12:02 pm / Reply

    Maria,
    Thanks for all of your great recipes. My husband and I just finished our breakfast including these waffles. We both loved them! I have a Belgian waffle maker, so this recipe made 5 of those. For my machine, medium heat was perfect.
    Thanks again!
    Anna

  • Heather McRoberts July 4, 2012 at 9:00 pm / Reply

    Random thing I did…I didn’t have the ingredients for the protein pancakes but I did have all of them for the protein waffles out of your book Nutritious and Delicious. So I did was any good improvising mom would do. I made pancakes out of the waffle recipe. OH MY GOSH! So Good. pretty thin…almost crepe like and just slightly crispy on the edges. Now we do this at least one a week :)

  • Kaylana July 5, 2012 at 8:57 am / Reply

    Oh, my kids are longing for waffles – like I used to make them. Every time I try though with almond flour, they burn before the inside is done. Conclusion – my iron must be too hot. Time for a new iron…or a new recipe! Thanks!

    • Maria Emmerich July 6, 2012 at 3:18 pm / Reply

      That is important! Also, these typically need to bake a little longer than flour waffles. Happy Baking! :)

  • Bobbi Kenow July 5, 2012 at 1:33 pm / Reply

    Made these this morning and my son is gobbling them up :) Thanks for this!

  • Margarita July 5, 2012 at 11:17 pm / Reply

    Would this recipe be okay to try as a pancake along with waffles? I am going to make different variations, some apple spice, chocolate chip, pumpkin and strawberry waffles and store them so the kiddos CANNOT say “There’s nothing to eat”, I am also making the cereals, I decided to dedicate one day every two weeks to just making breakfast foods so that the kids get their variety and it is quick.

    • Maria Emmerich July 6, 2012 at 3:04 pm / Reply

      Someone posted that they tried making pancakes and it turned out a little thinner like a crepe, but was really good. :)

    • CYNTHIA July 7, 2012 at 1:57 am / Reply

      Crepes!!!!!! OMG!!!!!

  • candice July 6, 2012 at 4:37 am / Reply

    Hi Maria!
    i love all of your recipes and really want to try them– can you recommend a substitution for eggs?
    Thank you!!

    • Maria Emmerich July 9, 2012 at 10:08 pm / Reply

      Hmm, I don’t think there would be a good substitution for eggs in this recipe. It provides much of the base for the coconut flour. Sorry. :)

  • Sarah Anderson July 6, 2012 at 7:12 pm / Reply

    These are amazing! More like a traditional waffle in texture than the “old” recipe, and just as delicious! My 15-year-old daughter, who is very resistant to change and has about 5 foods she will deign to eat, really likes them with peanut butter. Another quick, easy, tasty winner from Maria!!!!

  • Stacy July 7, 2012 at 1:01 pm / Reply

    We also made these this morning, and my husband reiterated that he could not tell the difference between these and the unhealthy version. My boys also gobbled them up. We have an all clad waffle maker and used the #3, medium setting and they all turned out perfect. We got 8 out of the batter and are freezing the leftovers. Thank you.

    • Maria Emmerich July 9, 2012 at 4:46 pm / Reply

      Thank you! :)

    • Kathleen May 4, 2014 at 5:59 pm / Reply

      I also have an All-clad waffle iron and tried the number 3 setting. My waffles were a total disaster though! Too airy and crumbly. Never had issues making grain-free waffles in the past. How much batter did you use per square?

      • cemmerich May 4, 2014 at 9:28 pm / Reply

        Not sure, maybe 1/4 cup. :)

  • Margarita July 8, 2012 at 5:45 am / Reply

    Just made a batch as pancakes, I am not sure if I let it sit to long or what, but they came out fluffy and thick as if I had made them with flour. I am wondering though (and I am going to experiment with this) if I can reduce the amount of coconut flour and maybe add stevia what they would taste like. So far so good though, I can tell you right now…I will not miss flour pancakes, I tasted one with just butter very filling and delicious. I am excited to order the Nature’s Hollow syrup and see what else is in store.

    • Maria Emmerich July 9, 2012 at 4:45 pm / Reply

      It’s worth a try. Let me know how it works. :)

    • Margarita August 18, 2012 at 6:42 pm / Reply

      I omitted the coconut flour as it started to upset tummies and used extra protein powder, a mixture of whey and egg white protein powder. I did not measure, just added till I thought it was enough and instead of Stevia added Swerve, which I did not measure also, and added a pinch more baking powder. They were a little bit thinner than if I made them with the coconut flour, but the texture to me was perfect and once I added syrup, I really could not tell any difference from white flour ones.

  • typeogirl July 16, 2012 at 5:06 pm / Reply

    Hi Maria, I tried these waffles today – I was so excited because I am doing paleo but since I have rosacea I have found I cannot have things like flax, etc because they aggravate my skin, so I was glad I could use the ingredients on this one. Anyhow, I have a few quick questions: is the batter supposed to be thin, mine was very thin…2) I guess being that the batter was so thin, my waffles were very thin and light, I couldn’t put too much batter in the machine or it would run all over, 3) are you absolutely sure its one Tablespoon of baking soda? – it was too much for me, although the texture of the waffle was lovely, I kept getting a metallic taste in my mouth. I will definitely make these again, I will just use less baking soda. Thanks!

    • Maria Emmerich July 17, 2012 at 7:10 pm / Reply

      Hi! Everyone’s taste buds are a little different so I would just try a little less next time. :) The batter is thinner than regular waffle, but I like a fluffier crispy waffle. Good luck!

    • typeogirl July 21, 2012 at 2:47 pm / Reply

      Hi Maria! Thanks for replying. I think I see the problem, caused by skimming and not reading thoroughly – my fault – I used baking soda, not baking powder, that was probably the issue and why I caused that aftertaste! I will be making a new batch today and will be sure to use the right ingredients!

  • Kapu July 22, 2012 at 11:39 pm / Reply

    could i use coconut milk?

    • Maria Emmerich July 23, 2012 at 12:40 pm / Reply

      Yes, that would work. :)

    • Kapu August 16, 2012 at 4:36 am / Reply

      these are the best waffles ever. i fills my waffle need.

  • Amy Morris Shalosky August 11, 2012 at 3:30 pm / Reply

    Call it a case of too many substitutions…mine were dreadful. I tried to make my own coconut flour with shredded coconut in the blender. Then I was out of baking powder and had to use 1 tsp baking soda and 2 tsp cream of tarter. And Jay Robb’s protein powder is out of reach financially so I used a different brand. I ended up with salty, waffle-shaped scrambled eggs (with coconut flecks). OOPS!! Next time, I’ll use the right ingredients!

    • Maria Emmerich August 11, 2012 at 11:30 pm / Reply

      Coconut flour is where you went wrong. It is different than just ground up coconut. :)

    • Amy Morris Shalosky August 12, 2012 at 1:52 am / Reply

      Is it possible to make coconut flour? The one method I saw online was to make coconut milk first, then dehydrate the left over coconut meal and grind that finely.

    • Maria Emmerich August 12, 2012 at 2:06 pm / Reply

      Yes, but I have never tried it. Let me know how it works if you do. :)

  • vjbakke August 12, 2012 at 3:16 pm / Reply

    Could these be made in to pancakes ? We don’t have a waffle maker.And also you can make your own baking powder -1 teaspoon baking soda,
    2 teaspoons cream of tartar, often corn starch is added, but is not needed.

  • Lola August 31, 2012 at 4:53 am / Reply

    Hi Maria,

    Is the protein powder necessary in the recipe? Can I replace it with coconut or almond flour?

    • Maria Emmerich September 2, 2012 at 2:21 pm / Reply

      Yes, in this recipe it is necessary. :)

    • Nancy October 23, 2012 at 8:04 pm / Reply

      Can I use any kind of protein powder? or is Jay Robb better?

    • Maria Emmerich October 23, 2012 at 9:57 pm / Reply

      I find that Jay Robb performs and tastes the best. :)

  • Anonymous September 5, 2012 at 3:34 am / Reply

    Maria I made these tonight. I have a circle waffle maker and it quarters them. Is one serving a 1/4 or the whole thing?

    • Maria Emmerich September 5, 2012 at 12:39 pm / Reply

      Mine makes 2 waffles, one on the left and one on the right. One serving is one waffle. :)

  • d.o.wife September 7, 2012 at 5:08 pm / Reply

    I made these this morning. I was eating them with PB, typing a post to my weight loss board about how they need to make them and making more to freeze all at the same time. LOL!

  • Nancy Mitchko September 8, 2012 at 1:21 am / Reply

    I am allergic to soy. Can I use meringue or Just Egg White powder in place of the Vanilla Egg White Powder? Thanks

    • Maria Emmerich September 8, 2012 at 1:42 pm / Reply

      If you are talking about the soy lecithin, it is almost impossible to eliminate that from the diet. It is in everything! You could try the just egg white powder. :)

    • Nancy Mitchko September 9, 2012 at 3:11 am / Reply

      Couldn’t wait to try this recipe so I made it with the whey powder. Next time I will try with just the whites and let you know how it goes. Do the waffles have a gritty texture or is it because I am not accustomed to coconut flour? (I did not over cook them)

      Thanks!

    • Maria Emmerich September 9, 2012 at 12:33 pm / Reply

      I like a airier crispy waffle so these get nice and crisp when cooked, but I wouldn’t call the texture gritty. :)

  • Tammy O. September 22, 2012 at 3:01 pm / Reply

    Hi Maria, tried this recipe this morning. Ordered my waffle iron and broke her in (never have used one before). These are really good! My husband ate 2 but I could barely finish 1. I also used the Vanilla Almond Milk (because I had it opened already). I have the Cuisinart 4 slice waffle maker and I used 2 cups batter. Mine came out a little thick and I was only able to get 7 out of the batch but…I chalk that up to my first time using a waffle iron and next time, instead of using 2 cups batter I’m going to cut that down a little so they won’t be so thick. The thick ones would be great though for a dessert! Thank you too for helping me find a way to use my Jay Robb vanilla. I don’t like it in a shake because of the smell of it, I’m partial to the chocolate.

    I’ve prepared about 4 recipes from your blog so far and they have all been a huge hit. To say thank you for helping me to change my life doesn’t seem like enough! You’re helping me to live healthier so I can hopefully be around a long time for my son!

    • Maria Emmerich September 22, 2012 at 4:30 pm / Reply

      Thank you! Glad you liked them. :)

    • Anonymous September 30, 2012 at 11:13 pm / Reply

      ???what is the differnece between powdered egg whites and egg whites protein powder?? and can they be used interchangabley???
      thanks, Ruth

    • Maria Emmerich October 1, 2012 at 1:03 pm / Reply

      They both work pretty well in recipes. The protein powder is a more pure protein form so the nutritional info in the results will be slightly different. :)

    • Anonymous October 1, 2012 at 2:32 pm / Reply

      THANK YOU!!!! Smiles, Ruth

  • The Thrifty Granny October 22, 2012 at 12:29 pm / Reply

    If I only have plain whey protien isolate do you think that will work ok? Do you know if there is a big difference between whey protien isolate and vanilla whey protien?

    • Maria Emmerich October 22, 2012 at 1:23 pm / Reply

      It is just a little vanilla flavor and some Stevia. So you could just add a little sweetener with your plain whey protein. :)

  • Andrea November 2, 2012 at 2:14 am / Reply

    Made these today as pancakes and they turned out marvellous! I only had chocolate whey protein, and still were super yummy. Thank you so much for the recipe!

  • Anonymous January 9, 2013 at 6:49 pm / Reply

    I just made these and the flavor was good. The texture was more rubbery than crispy though. Wondering if it was one of my ingredients? I used Bob’s coconut flour and the Jay Robb egg white protein powder. Thanks!

    • Maria Emmerich January 9, 2013 at 7:06 pm / Reply

      I would guess the coconut flour was the issue. Not all coconut flours are made equal so next time adjust the batter to make sure it is easily pourable (not too thick). :)

    • Anonymous January 9, 2013 at 7:41 pm / Reply

      Thank you so much for getting back to me. I will definitely try that next time. We definitely want to make again!

  • Susiej January 24, 2013 at 11:10 pm / Reply

    What am I doing wrong? I’ve tried your other waffle recipe, and it worked great! But this one sticks to the waffle iron, and if I cook them longer they burn — and they are not fluffly. They fall apart and are not fluffy at all…

    • Maria Emmerich January 25, 2013 at 3:55 pm / Reply

      Not all brands of coconut flour are equal. I would adjust the batter next time so the batter is a good consistency before baking. :)

    • Kathleen May 4, 2014 at 6:04 pm / Reply

      I had the same problem! So frustrating. Fresh coconut flour too.

      • cemmerich May 4, 2014 at 9:29 pm / Reply

        Maybe try more moisture. Some coconut flours absorb more than others. :)

  • Anonymous March 19, 2013 at 10:57 pm / Reply

    Every time i use whey or egg whitee protein my food comes out with an unappetizing flavor. Is there a way to takeout the whey protein in your recipes? Everything i make in your book without the protein tastes great! Please help!

    • Maria Emmerich March 20, 2013 at 1:19 pm / Reply

      What brand are you using? I have had people tell me they use a cheaper brand and end up going back to Jay Robb because the flavor is so much better. :)

    • Anonymous March 20, 2013 at 7:14 pm / Reply

      I use jay robb

    • Maria Emmerich March 20, 2013 at 7:18 pm / Reply

      I don’t think it is the protein powder then. You can try a recipe without protein powder. :)

    • Anonymous March 21, 2013 at 9:15 pm / Reply

      so with the lets say teddy grahams, it calls for whey protein. Do i just take it out or do i add extra flour to make up for protein powder being taken out? I have made crepes, waffles, and a few other recipes with protein powder and i dont know it just has a funky taste but everything without it, like the monkey bread, was fantastic.

    • Maria Emmerich March 22, 2013 at 1:41 pm / Reply

      Certain things that need a crispness (like crackers) probably wouldn’t work as well without the protein powder (will probably fall apart and not hold together). You could maybe try using less and see if that helps. :)

  • Alison Jenkins April 26, 2013 at 6:22 pm / Reply

    Just made these. Great texture and not dry at all. I like mine a bit sweeter so after trying the first one I added a bit of stevia to the batter and they were perfect!

  • Mr.D May 5, 2013 at 1:29 pm / Reply

    Tasty easy to make but for me they cam out very dry. Can we use something other than coconut flour?

    • Maria Emmerich May 5, 2013 at 4:15 pm / Reply

      Not all coconut flours are the same. Some soak up more moisture than others. Next time adjust based on the batter (add more moisture if dry). :)

  • Sara August 23, 2013 at 9:47 pm / Reply

    Yum! Doubled the batch and will be freezing some. Made a tuna sandwich using the waffle as bread – so good! Also, replaced the almond milk with raw milk, still very delicious! Thank you.

    • cemmerich August 24, 2013 at 1:59 pm / Reply

      Thanks!

  • Alison October 13, 2013 at 11:41 am / Reply

    Hi Maria, when doing the 30 day and having protein waffles do you subsitute the whey protein pdr?

    • cemmerich October 13, 2013 at 3:20 pm / Reply

      Yes, use egg white protein powder. :)

  • Sandra October 19, 2013 at 12:03 pm / Reply

    I made a half a batch this morning, because I am always tentative trying something new and wasting good ingredients. :-) I was soooo very happy with the result. I did have to add extra almond milk to thin it (could have been either my coconut flour or the protein powder), but the taste was very delish. Have some to freeze for later as well.

    • cemmerich October 19, 2013 at 12:57 pm / Reply

      Thank you!

  • Ania October 22, 2013 at 4:54 pm / Reply

    Can you omit protein (or whey) powder all together? Will texture be ok?

  • Rebecca November 2, 2013 at 9:42 pm / Reply

    Made a double batch this morning and absolutely LOVED them. Ended up with 16 total. My guys are trying the healthified change for 30 days. They too enjoyed the waffles. Freezing a bunch for weekday breakfasts.

    • cemmerich November 3, 2013 at 1:41 pm / Reply

      Thanks!

  • Destiny November 14, 2013 at 1:46 pm / Reply

    I used all the recommend ingredients and my waffles were dry and the texture was inedible. What do you think happened. I used Jay Robb egg white protein. My children were disappointed :( What happened?

    • cemmerich November 14, 2013 at 2:42 pm / Reply

      What brand coconut flour did you use. Some absorb more moisture than others.

  • Dawn December 5, 2013 at 11:28 pm / Reply

    Made these tonight for supper and they were very good. I will be making these again!!!

  • Aubree December 7, 2013 at 3:47 pm / Reply

    I’ve had multiple reactions to coconut over my life. What can I substitute for that? I also cannot have tree nuts, they can kill me. Any suggestions?

  • Diana December 11, 2013 at 2:33 am / Reply

    ok, this may be such a silly question, but does “add wet to dry” matter vs add “dry to wet”. It always seems to say add wet to dry, so I just wanted to clarify!
    Thanks!

    • cemmerich December 11, 2013 at 3:49 pm / Reply

      Either way is fine. :)

  • Emillea December 20, 2013 at 2:45 pm / Reply

    I give up. 3 recipes baked,3 recipes tossed.

    I don’t know what I’m doing wrong.

  • Stephanie cox December 30, 2013 at 11:15 pm / Reply

    Just made these tonight. They were early good. My picky children even liked them!

  • diana January 3, 2014 at 7:06 pm / Reply

    Is there anything that can be added to these to make the fat content higher, or do you think this is good for a keto plan?

  • Gigi January 21, 2014 at 4:28 pm / Reply

    I was also wondering if these are ok to eat on a keto plan?

  • Becky February 4, 2014 at 1:34 pm / Reply

    First time making waffles that do not have white flour in them and I was very pleasantly surprised! They were absolutely delicious!! Thank you for a wonderful recipe to add to my breakfast menu!!

    • cemmerich February 4, 2014 at 3:15 pm / Reply

      Thank you! :)

  • Emily February 11, 2014 at 3:10 am / Reply

    I too have tried these three different times. I’ve followed the recipe exactly, used two different protein powders (including Jay Robb) and two different high quality coconut flours. The texture of these and even the flavor is off. My 4 year old even threw them up while eating them due to the texture (I’m guessing), and she eats just about anything. I’m bummed, because I was really looking for a nice alternative to gluten-laden waffles. :(

    • cemmerich February 11, 2014 at 3:41 pm / Reply

      Hmm, sorry. Not sure what went wrong. I have other waffle recipes you can try. :)

  • Emily February 16, 2014 at 6:50 pm / Reply

    I’m not really sure either. I didn’t mean to sound negative in my comment. I’ve made several of Maria’s recipes that are great. My kiddos are big waffles eaters so going gluten free has made this more difficult, and I was trying to avoid the boxed gluten free waffles. We’ll keep trying. :)

  • Angela Chan March 2, 2014 at 5:15 pm / Reply

    I’ve made these 3 times and each time lOVED them! I even made a mistake today. I must have “zoned out”while measuring and obviously doubled the amount of coconut flour. The end result was a VERY THICK batter. I added two more eggs (instead of 4 more) and about another 1 cup of Almond Flour. I was hoping I wouldn’t have a bowl of wasted ingredients.

    turned out the batter was very forgiving. The waffles were delicious. I have enough leftover for two more meals. I even made pancakes out of the batter. “phew” turned out great. Love these.

    When I read the negative comments or failed attempts (I’ve had mine too) I realize that either we must have (perhaps without know it) done something wrong or we just have different taste preferences. In any case, I’m finding that there definitely is a big learning curve to all of this “gluten free” way of cooking. It’s just too bad the ingredients are so expensive. Food in general today is expensive and gluten free, organic, whole foods, etc. way of eating takes it to a whole new level doesn’t it?

    But good health and future health has to come first I think in any budget.

    Thank you Maria.

    • cemmerich March 2, 2014 at 6:42 pm / Reply

      Thank you! :)

  • Randi March 25, 2014 at 6:40 pm / Reply

    these came out great this morning! Put one in the freezer to see how they would come out if I made a huge batch in the future! slightly salty – might cut back on the salt a little bit and next time I would put all the ingredients in my vitamix at the same time and just mix it up.

    THANKS!

    • cemmerich March 26, 2014 at 12:56 pm / Reply

      Thanks!

  • Nikki March 27, 2014 at 12:57 pm / Reply

    I made these this morning. While the smel and taste were good, they would stay together. Very dry and crumbly. I could eve get them out of the waffle iron with out breaking them into small pieces. Could I be doing something wrong?

    • cemmerich March 27, 2014 at 1:47 pm / Reply

      Some brands of coconut flour absorb more moisture than others. Maybe try a little less next time. :)

  • Denise March 29, 2014 at 5:55 pm / Reply

    I made a double batch of these this morning, I’m trying to wean us off of almond flour, so this was a perfect recipe. I made 24 waffles, and cut them into waffle sticks for my kids. So I made 96 waffles sticks to stick in the freezer for easy breakfasts and snacks. Thanks Maria!

    • cemmerich March 29, 2014 at 10:40 pm / Reply

      Thanks!

  • sjanette July 7, 2014 at 6:41 pm / Reply

    In the list you wrote: 1/2 cup JAY ROBB vanilla egg white or 1 cup whey protein. Why use 1 cup whey protein instead of a 1/2 cup vanilla egg white protein?? So 1/2 cup versus 1 cup?

    • cemmerich July 8, 2014 at 9:48 pm / Reply

      In this recipe they cook up differently. ;)

  • Jenn July 7, 2014 at 11:35 pm / Reply

    Hi! I just made a double batch of these and the whole family loved them! My only concern is the sodium – with a full tablespoon of baking powder, the sodium for two waffles comes in pretty high…do you think I can reduce the baking powder at all, or will they fall flat if I do?

    • cemmerich July 8, 2014 at 9:47 pm / Reply

      That should work. But you do need more sodium on a keto-adapted diet. :)

  • Ginny July 8, 2014 at 12:58 am / Reply

    I have a question about the recipe ingredients. The list says 4 Tbsp of coconut oil melted but I did not hear you say how much on the video – is it 4 Tbsp? I wondered because the video added 1 cup almond flour and 2 eggs – is this because you are not using coconut flour? Also, I believe you added 1 cup almond milk instead of 1.5 on the recipe. I am new to cooking with these different flours!

    • cemmerich July 8, 2014 at 9:47 pm / Reply

      Sorry about the confusion. Yes, follow what is listed in the recipe. :)

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