Print: Whole Wheat Coconut Oil Waffles

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.

Prep

14 min

Cook

17 min

Servings

Difficulty

Medium

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 per serving

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