Coconut Flour Cinnamon Roll Waffles with Chef Lawrence Duff

Paleo Recipe for Cinnamon Roll Waffles

Making a gluten-free waffle is no easy task. There’s this certain je ne sais quoi that most recipes tend to miss, and often, you’ll end up with a curious cardboard disc languishing in your waffle iron. So, when we asked Chef Lawrence to figure out the secret to making gluten-free waffles that don’t suck, we were expecting something good, but weren’t expecting a stack of cinnamon. roll. waffles. doused. in. coconut. maple. icing.

The flavor is deeply breakfasty, nostalgic, and fabulously new at the same damn time.

The key to making a glorious stack of fluffy waffles without the starchy grains? Add more yolk. “I knew when it was coming out too dry and stiff that I needed more fat. I took away the egg whites because I didn’t need more volume. This made the waffle more fatty, moist and flexible. You can bend it without tearing it,” Chef Lawrence explains.

Also, when working with coconut flour and arrowroot, remember that one is super absorbent while the other can turn your food into putty. “If I went overboard with arrowroot it would be chewy and rubberized. You want a happy medium between all them.” Luckily, this recipe strikes that perfect balance, resulting in soft, tender, cinnamon-y waffles you can either drizzle in decadent coconut icing or fold and enjoy as a morning snack on-the-go.

Pro tip: Double the coconut icing for extra dipping. It’s that good.

Coconut Flour Cinnamon Roll Waffles

Print Recipe
Serves: 2 Cooking Time: 10


  • 10 tbsp coconut flour
  • 2 whole eggs
  • 4 egg yolks
  • 5 tbsp arrowroot powder
  • 1 tsp baking soda
  • 2 tsp baking powder
  • Pinch of salt
  • 3/4 cup coconut cream
  • 2 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1 1/2 tbsp water
  • 1 tbsp grass-fed butter or coconut oil (for greasing waffle iron)
  • 3/4 cup coconut cream + 4 tbsp maple syrup (for icing)



Combine all ingredients for waffle batter in a large mixing bowl.


Let mixture rest while greasing waffle iron with butter or coconut oil. Put just enough batter in iron, as mixture will expand as it cooks. Cook about 5 minutes.


While you wait, make the icing by adding 3/4 cup coconut cream and 4 tbsp maple syrup in a small saucepan. Stir until mixture is reduced by half the volume. Stir occasionally to prevent burning.


Serve icing over waffles and enjoy.


Recipe by Chef Lawrence Duff.

How to Make Gluten-Free Coconut Flour Waffles with Cinnamon

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