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)
Instructions
- Preheat your waffle iron.
- In a medium-sized mixing bowl, add flour, sugar (if using), baking powder, and salt and whisk together to combine.
- In a separate bowl, add eggs, coconut milk, coconut oil and shredded coconut (if using), whisk together until well combined.
- Pour the wet ingredients into the dry ingredients and mix just until combined. The batter may be a little lumpy, that's fine.
- 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).
- Top with maple syrup, toasted coconut, fruit, or other topping of choice. Enjoy!
Nutrition
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!