This whole wheat coconut oil waffle recipe includes a healthy fat and grain. The waffles freeze well for a quick toaster breakfast! The recipe yield is for thin waffles; I'd guess at least half that for Belgian waffles. I like to top them with sliced banana.
Ingredients
- 1.5 cups whole wheat pastry flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1.5 cups milk , room temperature
- 0.33 cups virgin coconut oil , melted
- 1 large egg , beaten
- 0.5 teaspoons vanilla extract
Instructions
-
1
Preheat a waffle iron according to the manufacturer's instructions.
-
2
Whisk flour, sugar, baking powder, and salt together in a bowl; make a well in the center.
-
3
Beat milk, coconut oil, egg, and vanilla extract together in another bowl. Pour into well in flour mixture; stir until batter is just combined.
-
4
Ladle batter onto the preheated waffle iron; cook until golden and crisp, 2 to 5 minutes.
Nutrition Facts
Per serving
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