Coconut Power Waffles (gluten-free, dairy-free)
Have you ever read the ingredients on store-made frozen waffles? I get lost after the third or fourth ingredient. And if you try turning your attention to the gf/df, organic, good-for-you options, the labels might read better but your tastebuds take a serious hit!
Enter my Coconut Power Waffles… packed with whole, fresh ingredients you can pronounce, and absolutely delicious. I make a giant batch and freeze them - my kids can pop them in the toaster just like they do the store-bought options. The love what they are eating, and more important, I feel good about feeding it to them.
Get creative with your toppings… butter and maple syrup? Sure. How about nut butter and berries? Granola and honey? Whipped coconut cream and bananas? Let your tastebuds run wild!
Double up the batch and freeze waffles to meal-prep for the week!
COCONUT POWER WAFFLES (gluten-free, dairy-free)
Prep time: 15 minutes
Cook time: 12-15 minutes
Makes 3-4 large Belgian waffles
INGREDIENTS
1 1/2 cups gluten-free oat flour*
1/2 cup unsweetened, shredded coconut (You cannot really taste the coconut, but it gives a nice texture - you can probably omit if you don’t have on hand!)
1 scoop vanilla protein powder (I use Truvani)*
2 t baking powder
1 t kosher salt
2 T maple syrup
2 T olive or avocado oil
1 1/2 cups organic almond milk*
1 T apple cider vinegar
1/2 t vanilla extract
1/2 cup unsweetened applesauce
2 large eggs, or 2 flax eggs (see note below)*
Coconut oil spray
INSTRUCTIONS:
In a large bowl, combine the dry ingredients (flour, coconut, baking powder, salt). In a separate bowl, combine the remaining wet ingredients. Pour the wet mixture into the dry, stir to mix, and let sit for 10 minutes to thicken. If it’s too dry to pour, add a little more almond milk. While the batter sits, heat the waffle iron.
When the waffle iron is hot (you can tell when you splash a drop of water at it and it sizzles away), spritz the iron with coconut oil spray and add the batter. Cook until golden brown. Remove and place on a cooling rack if prepping for the freezer, or keep warm in the oven while you finish baking the rest.
Top with whatever pleases you! Ideas include maple syrup (duh) with fruit. Lower sugar options include nut butter, whipped coconut cream, fresh berries, chopped nuts or hemp seeds, and of course, a little sprinkle of coconut.
To freeze, simply let cool to room temperature (this keeps you from trapping steam in the bag and creating an icy film over the waffles) and put into a ziplock or snap-lid container in the freezer. When ready to eat, reheat in a toaster.
*NOTES:
Eggs: For those who cannot tolerate eggs, you can substitute a flax egg and it works beautifully. I have done this often. In a small bowl, whisk together 2 tablespoons of ground flaxseed meal and 6 tablespoons of water. Allow the mixture to sit for 5 to 10 minutes. It will develop a gelatinous, "goopy" consistency similar to that of a raw egg. Add the thickened mixture to your recipe as you would with regular eggs.
Waffle Irons… in the above photo, I’m using this vertical waffle iron from Cuisinart. It certainly gets the job done, and I use it on level 4. In my dreams, I am purchasing this 4-waffle non-toxic waffle iron by GreenPan so that I can make multiple waffles at once!
Milk substitutions: This recipe can use any milk - I have done it with cashew, almond, oat, and hemp. I’m sure a whole milk or buttermilk would also be fine.
Flour substitutions: I have been successful with King Arthur Gluten Free Measure for Measure flour. I have been less successful with almond flour, which seems to keep the batter a little too wet to cook without burning the edges of the waffles.
Protein Powder: I have made these with vanilla-flavored protein powder, and they are delicious. In the Fall, I love the Truvani Pumpkin Spice protein powder. Sometimes chocolate enters the mix - you really can’t go wrong. I DO recommend sticking with plant-based protein powder in these waffles (and really with all baked goods) as whey-based powders can get gummy under heat.
Disclosure: When posting recipes I often include links to products I use to help readers find specific items. As an Amazon Associate I earn from qualifying purchases. I would never recommend something I don’t myself use or believe in.