This recipe is recopied from this site: Tana Amen (or tanaamen.com). It is the basic recipe, but I have broken down some of the instructions. The egg content of these waffles means they are higher in protein than the average waffle.
Place eggs in a bowl of warm water for a minimum of 10 minutes to bring to room temperature.
Melt coconut oil and set aside. (Do not forget to add it at the every end!)
Separate eggs putting whites into the mixer bowl and yolks in another bowl.
Beat egg whites until stiff peaks form. Remove whites from the mixer bowl and set aside in another bowl.
While egg whites are mixing, combine all dry ingredients (almond flour, flax meal, and baking powder) in a separate bowl.
Wet Ingredients
Beat egg yolks until creamy, about 1-2 minutes.
Add the coconut milk and continue mixing.
Final Steps
Slowing add dry ingredient mixture to wet mixture, beating slowly.
Add the melted coconut oil. Once mixed in, remove the bowl from mixer.
Fold in the egg whites in batches to create a fluffy mix.
Waffle Maker
You may desire to grease the waffle maker. Use a small amount of coconut oil. Depending on your waffle maker, add approximately a 1/2 cup of batter. Our waffle maker has a green light when done, but we have found leaving them on a little longer results in a crisper waffle.
Place the waffles that are done in a warmed oven.
Notes
These can be a sweet breakfast treat, but we also like to eat them at dinner with chicken and waffles!