Update: This recipe has been edited to accommodate all of the errors that many of you have had while making these. I have adjusted the ingredients to be better suited for all types of waffle irons and pans. I am continuing to test this recipe as many of you continue to have problems with it. Since there have been no issues on my end I rely on feedback from people who make it.
Holy crapola, am I losing it?! Yesterday’s post is called, “Tuesday Things 12.10.12” if I am not mistaken. If I am correct, that means my brain has blown it’s last fuse. TODAY is Tuesday!! WOW…The truth is that I am really not quite sure what is going on in the world outside of Arizona State University. I considered changing the post title but figured that it would set off some lingering cataclysmic event in my brain. I need the tiny bit of brain that is left for my last final in a week.
Moving along to somewhat normalcy… Coconut Flour Waffles. Most of you who read this won’t even know that coconut flour exists. Well, it does, and I have a love-hate relationship with it. The aroma is to die for and the texture is soft and silky. The downside is that it requires almost twice the amount of liquid as would be required by AP flour. Due to the flour’s sponge-like properties, I shoved the canister in the back of my pantry and almost forgot about it. When I found it the only thing I could think of was pancakes or waffles. I never consume the two and are not really fond of either of them, but on occasion I enjoy them.
These waffles do not crisp up quite like regular waffles do, and are instead fluffy pillows with syrup craters. That’s right, syrup craters. They serve no other purpose rather than to act as a vehicle for the syrup to get to my mouth. Yum.
What I love about this recipe is that it is a one-bowl type process. Dump all ingredients in one bowl, mix, and set aside until the waffle iron is heated. Waffle iron? Is that right? Honestly, the only words that sound correct are diverticulitis, orbicularis oris, brachial plexus, and the like. Yikes bikes, my friends, yikes – bikes.
This is when I sign off and say I’ll see you tomorrow because the last thing I should be attempting to do is make sense. Enjoy these waffles/pancakes!
- ¼ c coconut flour
- ¼ c oat flour (I throw rolled oats in my blender until it is flour)
- ⅓ c nut butter
- 2 flax eggs (1 flax egg = 1 tbls flax mixed with 3 tbls water)
- 1 and ¼ c coconut milk
- 1 tsp vanilla
- 3 tbls sugar
- 1 tsp baking powder
- pinch salt
- Mix all ingredients together and set aside for 10-15 minutes.
- Check consistency of batter to make sure it is not too thick or too thin. If too thick, add more coconut milk. If too thin, add a teaspoon of coconut flour at a time and let rest again.
- Heat waffle iron and grease with coconut oil
- Pour appropriate batter amount, depending on your waffle iron size, onto iron and close
- Cook until golden brown
I said it was a one-bowl process, but I rolled with two. So shoot me.
Whisk all ingredients together and set aside for 10-15 minutes.
Grease it up, baby!
Mine held about 1/2 c – 3/4 c batter.
Sneak a peek on it’s fluffiness.
Nub of Earth Balance and slathered in syrup (the real stuff) and washed down with a mug of Dandy Blend.
Am I the only non-5 year old who still cuts up their pancakes and waffles into bite sized pieces?