Waffles & Pancakes

If there’s one thing my family and I LOVE on a lazy Sunday morning it’s being in our PJ’s eating our favourite grain free pancakes OR waffles!! This recipe never ever disappoints and you can choose whether you’d like to make waffles, or pancakes with this batter – easy and versatile! This ‘healthy upgrade’ grain free recipe doesn’t require flours that taste ‘weird’ or a myriad of ‘gluten-free’ flours that taste gummy, or worse that leave you feeling on heavy carb-overload right when its time to get your day started! Instead, these babies will help you to feel light and satiated with nourishing coconut flour and arrowroot flour, one of the easiest starches to digest (used as a digestive aid.) You and your kiddos will (hopefully) love these!

Grain Free Pancakes and Waffle Ingredients

In addition, you will be happy to know I have got a couple of delicious topping ideas for you too that will help to keep your blood sugar balanced and not put you on the early morning sugar roller coaster! See my suggestions below. I hope that these babies make their way onto your stay-in-your-PJ’s Sunday breakfast, or brunch table!

Grain Free Pancakes and Waffles on a plate
Waffles On Sunday poured
Grain Free Pancakes and Waffles on kitchen table

Happy ‘GOOD FOR YOU’ waffle & pancake making! Let’s start a ‘healthy’ Sunday waffle & pancake revolution!? x

Waffles & Pancakes

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Recipe by Priscilla Soligo Course: Breakfast, Desserts, Snacks, Sweet Tooth


  • 240g 1 Cup Unsweetened nut mylk, or coconut mylk

  • 165g 3 Large Eggs, lightly beaten

  • 70g ½ Cup Arrowroot Powder

  • 65g ½ Cup Coconut flour

  • 28g 2 Tbsps Coconut Oil, melted

  • 15g 1 Tbsp Fresh Lemon Juice

  • 8g 2 tsp Baking Powder

  • 1g ¼ tsp Unrefined salt


  • In a large bowl, add all dry ingredients, arrowroot flour, coconut flour, baking powder and salt.
  • In a separate medium size bowl, add all wet ingredients, mylk, eggs, coconut oil and fresh lemon juice. Mix with a whisk until well combined.
  • Add the wet mixture into the dry ingredient bowl and combine until well integrated.
  • For pancakes: On the stove, in a pan on medium heat melt 2 teaspoons of coconut oil and pour out a small amount of batter. Allow to cook for a couple of minutes before flipping over to the other side. Continue for required amount of pancakes.
  • For waffles: Using a waffle attachment be sure to read the manufacturers directions first. Once the waffle attachment is hot enough and ready, pour required amount of batter onto the bottom side of the waffle attachment and close the top. Usually, a green light will notify you once done. Remove the waffle and rest on a wire rack until ready to eat, or consume immediately.
  • Additions: We like to add ½ cup chopped berries per person with our pancakes, or waffles and some maple syrup, which we cut with a 1:1 ratio of fresh lemon juice (eg: 1-2 Tablespoons maple syrup to 1-2 Tablespoons lemon juice.) Alternatively, Lakanto makes a great sugar-free flavoured maple syrup, which is also keto friendly that I love. We often add a dollop of my homemade fermented coconut yoghurt. I have two recipes, one using canned coconut cream and the other using fresh coconut meat.


  • Storage: Both the pancakes and waffles store very well in the fridge for a few days, or in the deep freeze for up to two months. When ready to eat refrigerated, or frozen, pop them straight into your toaster to warm them up and get them a little crispy again.

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Nutrition Facts

4 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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