Preparation Method
In a medium bowl, whisk the 2 eggs until they are light and frothy.
Add the water and olive oil, and whisk again to combine everything smoothly.
Sprinkle in the coconut flour, garlic powder, baking powder, salt, and pepper.
Whisk vigorously until no lumps remain. The batter will be thin.
Preheat your waffle iron to a medium-high setting.
Once hot, lightly grease it with oil or cooking spray.
Pour half of the batter onto the hot waffle iron and spread it gently with the back of a spoon to create an even layer.
Close the lid and cook for 3-5 minutes, or until the waffle is golden brown, crisp, and steam is no longer coming from the iron.
Carefully remove the waffle and repeat with the remaining batter to make the second serving.
Let the batter rest for 2 minutes before pouring. This allows the coconut flour to fully absorb the liquid and thicken the batter slightly.
Do not overfill your waffle iron. The batter spreads but doesn't rise significantly, so a thin, even layer is best for a crispy result.
