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Gluten-free and Dairy-free Mini Coconut Pandan Waffles

Prep Time5 mins
Cook Time10 mins
Course: Breakfast
Cuisine: American, Vietnamese
Keyword: Breakfast, Brunch, Dairy-free, Gluten-free, Grain-free, Keto, Paleo
Servings: 4 mini waffles


  • Mini waffle Iron


  • 1/3 cup fine almond flour
  • 1/3 cup + 2 Tbsp almond milk or coconut milk
  • 1/4 cup coconut flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp pandan extract, can sub vanilla extract for plain waffles
  • 2 medium eggs
  • 2 Tbsp monkfruit sweetener, can sub for granulated sugar
  • 2 Tbsp toaste coconut flakes, optional
  • 1 cup coconut whipped cream, optional


  • In a mixing bowl, whisk together 2 eggs, 1/3 cup + 2 Tablespoons almond milk, and 1/2 teaspoon pandan extract.
  • In a separate bowl, whisk together 1/3 cup almond flour, 1/4 cup coconut flour, 1/4 teaspoon salt, 2 Tablespoons monkfruit sweetener, and 1 teaspoon of baking powder. Whisk all the dry ingredients together, ensuring to break up any clumps.
  • Fold the dry ingredients into the egg and milk mixture, until combined. Give it a quick whisk to break up any clumps but be sure not to over mix the batter.
  • Pre-heat a mini waffle iron until waffle iron is hot. Once it's preheated, spray the waffle iron with a non-stick spray (I used a coconut oil spray) and scoop roughly 1/4 cup of the batter into the waffle iron. Let it cook for 2-3 minutes or until slightly golden brown on the outside. Put it on a plate and repeat this step for the remaining batter.
  • Serve immediately and enjoy with some toasted coconut flakes and coconut whipped cream!