Step 1

Heat a waffle maker and spray the inside with nonstick cooking spray liberally. Do not use butter or coconut oil or the waffles will stick.

Step 2

Place eggs in a mixing bowl with almond milk (use 1/4 cup of ALMOND milk PLUS 2 tablespoons of ALMOND milk - this is not an error!) and whisk together until smooth.

Step 3

Fold in coconut flour (measured properly), baking powder and cinnamon until combined. Do not over mix. The batter should be thick. Note - if you overmix it will yield smaller or fewer pancakes.

Step 4

Transfer the batter to the waffle maker and cook 10 minutes. DO NOT REMOVE or OPEN TOO SOON OR WAFFLES WILL FALL APART. All waffle makers are a different, mine cooks quickly so you may need to cook yours longer than 10 minutes.

Step 5

Carefully lift the waffle from the waffle maker with a small spatula and transfer to a plate while you cook the next one. It's very important you DO NOT prematurely remove the waffle from the maker or flip the waffle or it will fall apart. Note, you will need to add more cooking spray before adding the remaining batter.

Step 6

The recipe makes two large waffles (my waffle maker is large). One serving equals a half of a large waffle.

Step 7

If you love these waffles, check out these Pumpkin Coconut Pancakes too!