Whole Wheat Coconut Waffles
These light and fluffy whole wheat coconut waffles are a delightful twist on a traditional breakfast favorite. The subtle sweetness of turbinado sugar combined with the rich flavor of coconut creates a deliciously satisfying waffle that pairs perfectly with your favorite toppings. Enjoy these waffles for a cozy weekend brunch or as a special treat any day of the week.
— Constant Cookbook
Ingredients
- 1 1/2 cups white whole wheat flour (or regular whole wheat flour)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons turbinado (raw) sugar
- 1 large egg
- 1 1/2 cups room temperature light coconut milk (or lukewarm milk)
- 1/3 cup melted virgin coconut oil (or butter or vegetable oil)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your waffle iron.
- In a medium bowl, whisk together the dry ingredients (flour, baking powder, salt, and sugar).
- In a separate bowl, whisk together the wet ingredients (egg, coconut milk, coconut oil and vanilla extract).
- Pour the wet ingredients into the dry ingredients and mix just until combined. The batter will be a little lumpy, which is fine.
- Cook the waffles as directed by the waffle iron manufacturer.
Cook Time
15M
Prep Time
PT10M
Yield
2 to 3
Nutrition
- Calories: 554 calories
- Sugar Content: 9.5 g
- Sodium Content: 423.4 mg
- Fat Content: 34.6 g
- Saturated Fat Content: 27.6 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 54.1 g
- Fiber Content: 6.5 g
- Protein Content: 11.5 g
- Cholesterol Content: 62 mg
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