Paleo Zucchini Coconut Waffle Wraps

Simple and pliable, these waffle wraps work great with savory or sweet fillings. 


1/2 cup sifted coconut flour

2 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon sea salt

6 large eggs, separated

1/4 cup coconut oil, liquified

1/4 cup maple syrup or other liquid sweetene

2 cups grated zucchini


  1. In a large mixing bowl, whisk together the coconut flour, cinnamon, baking soda, and sea salt.
  2. Stir the egg yolk into the dry ingredients, separating the egg whites for later. Stir the coconut oil, maple syrup, and zucchini into the dry ingredients as well.
  3. With a hand mixer, whip the egg whites until stiff peaks form. Stir gently into the batter until completely mixed (no lumps).
  4. Make waffles as directed with your waffle iron. The waffles will be soft and pliable. Fill however you like and roll up to eat. Can be refrigerated and eaten cold. They will remain pliable after being in the fridge.

Makes approximately 8 waffles.

Filling Suggestions:

coconut cream/whipped cream and diced fruit

Cream cheese/cashew cream cheese and strawberries

Diced sausage and sauted veggies.

An original recipe by Iris Higgins @The Daily Dietribe