Coconut waffles are what Sunday mornings are made for! Simple, tasty… everyone loves them. And as much as I do love them, waffles aren’t something I make often. Pulling out the waffle machine…how often does that happen? It’s tucked away in so far back, and so high up, in that cupboard reserved for raclette, fondue, sushi set. Those things that are brought out once a year. But after a fondue night I reconnected with my waffle machine and re-discovered my love for waffles. So yes, say hi to the coconut waffles that have brought waffles back into my life.
These are the kind of waffles that are crispy on the outside, as I am told a good waffle should be. My whole wheat oatmeal waffles with buttermilk are not crispy, but still remain to be one of my breakfast favourites. And definitely worth a try!
How to adapt these coconut waffles
I’ve made these with both whole wheat spelt flour, regular spelt flour and a mix of both. Whether you are a fan of whole wheat spelt waffles is a matter of taste. I recommend trying a version with 2:1 regular to whole to see how you like it. And if you are a super big fan of coconut you can also add grated coconut to the batter. Or simply do as I do and top them with a toasted coconut chips. I also use melted coconut oil instead of butter for this recipe. Olive oil also works. And what about sweetener? For me, sugar is a no-go in waffles, but of course if you want sweet waffles, go ahead and add some raw cane sugar. Or simply enjoy them with a little powdered sugar, maple syrup, or honey.
Coconut Waffles
Simple and easy coconut waffles. These crisp and tasty waffles have the perfect amount of coconut flavour and are sugar-free. Top with toasted coconut and maple syrup for a tasty breakfast! Recipe yields 8-9 waffles.
Ingredients
- 1 3/4 cups spelt flour (220 g)
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 2 large organic eggs
- 400 ml organic coconut milk
- 65 g coconut oil, melted (80 ml)
Optional Add-ins:
- 2 tablespoon organic raw cane sugar (for those who like it sweet)
- 3/4 cup unsweetened shredded coconut (60 g)
Method
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Preheat your waffle iron.
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In a medium-sized mixing bowl, add flour, sugar (if using), baking powder, and salt and whisk together to combine.
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In a separate bowl, add eggs, coconut milk, coconut oil and shredded coconut (if using), whisk together until well combined.
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Pour the wet ingredients into the dry ingredients and mix just until combined. The batter may be a little lumpy, that's fine.
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Spoon 3,5 tablespoons batter onto the middle of the preheated waffle maker (or more depending on waffle machine). Cook until golden or as directed by the waffle iron manufacturer (waffle irons can differ on cooking times).
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Top with maple syrup, toasted coconut, fruit, or other topping of choice. Enjoy!
Notes
- Butter or vegetable oil can be used in place of coconut oil, if needed. It's the fat that get's them crispy, so if you decide to reduce the amount, this will effect the crispiness.
- These waffles also freeze well. Let waffles cool completely and place in a freezer bag or container. To reheat, place in the toaster. Perfect for busy weekday mornings!
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