These waffles are suitable for everyone (apart from vegans, sorry guys). This recipe can be eaten by vegetarians, gluten free’uns & dairy free’uns. They’re low-fat, low-carb, low-calorie, low-sugar but packed with flavour.
It’s the first time I’ve tried using coconut flour, I can’t not be impressed with it. You only need a small amount, SO small I thought to myself ‘that just doesn’t seem right!’. I went against my gut instinct to throw more in and lo and behold, they turned out pretty damn well.
So if you fancy a decadent breakfast but don’t want to break your healthy New Years resolutions then this is the recipe for you. If you don’t have a waffle iron, not a problem… turn them into pancakes. Feel free to top your waffles with anything you please, I’ve opted for melted peanut butter and banana for the ultimate filler-upper.
- 60g coconut flour (can be found in health food shops or bigger supermarkets)
- 4 eggs
- 220ml light coconut milk
- 1tsp baking powder
- 1/4 tsp fine salt
- 1/2 tsp cinnamon
- 1tsp vanilla extract
- 1tbsp honey (can also use maple syrup or agave nectar)
- Start by mixing the flour, baking powder, salt and cinnamon together.
- Make a well in the dry ingredients and crack in those eggs. Gradually pour in the coconut milk whilst whisking.
- Once combined add the honey and vanilla extract.
- Heat your waffle iron (or frying pan) to a medium heat. Grease with a small amount of oil, I’m sticking to the coconut vibe and using a teensy bit of coconut oil.
- Using a large serving spoon pour one spoonful of the mixture into waffle iron (or frying pan) and cook for a few minutes. Obviously if making pancake versions remember to flip them half way through.
- Top with whatever amazing treats you desire and tuck in with a smug sense of self-satisfaction.