3 tablespoons virgin coconut oil, melted and cooled slightly, plus more for the waffle iron
1 1/2 teaspoons pure vanilla extract
6 tablespoons coconut flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Raspberries, raw honey and chopped toasted pecans, for serving
In a medium mixing bowl, whisk together the eggs, bananas, coconut oil, and vanilla until well blended. Whisk together the coconut flour, baking powder, cinnamon, and salt until no dry flour lumps remain.
Brush both sides of waffle iron with coconut oil and heat on medium-high. Fill each part of the iron approximately three-quarters full (there should still be some waffle iron showing). Cook for 6 to 10 minutes, or until golden brown and slightly crunchy. Warm the waffles in a 200°F oven or on a dish covered with foil; repeat with the remaining batter. Serve with raspberries, honey, and chopped pecans on top.