This image courtesy of Johnny Miller

These are so good that my husband ate the entire batch covered in maple syrup while I was out of the kitchen fixing my computer. They are light and elegant and could equally well serve as a dessert if topped with raspberry sauce or chocolate sauce. If your friends love these, make double or triple the dry ingredients and store until you’re ready to make a batch. It is true that the variety of flours may be new; but today most of them are available at markets, and in health-food stores or on the web.



Make Ahead RecipeYes

Recipe CourseMain Course

Dietary ConsiderationGluten-free, Halal, Kosher, Peanut Free, Soy Free, Vegetarian

MealBreakfast, Brunch

Taste and TextureCrisp, Light, Sweet

Type of DishBread, Quickbreads


  • ¼ cup tapioca flour
  • ½ cup garbanzo bean (chickpea) flour
  • ½ cup potato starch
  • ¾ cup white rice flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups coconut milk
  • 2 eggs
  • ½ cup plus 1 tablespoon safflower oil


  1. Turn a waffle iron to high.

  2. Mix the dry ingredients in a medium bowl. In another bowl, whisk the coconut milk, eggs, and 3/8 cup of the oil together. Then whisk the wet ingredients into the flour mixture until well combined.

  3. Evenly brush both the top and bottom of the hot waffle iron with 1 to 2 teaspoons of remaining oil. Pour ½ cup batter for each waffle (the iron we used makes two waffles at a time; if yours is much smaller, use 1/3 cup batter) and close the waffle iron. Cook for 5 to 6 minutes, or until the waffles are crisp and golden brown (the waffles are crisper when less oil is used to grease the waffle iron).


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