Coconut Waffles with Whipped Cream
by Editorial Staff
Recipe for making waffles with coconut flakes and whipped cream with maple syrup.
Cook: 30 mins
Serving: 5
Ingredients
- Toasted coconut flakes – 1/3 Cup
- Melted coconut oil or unsalted butter – 4 Tbsp spoons
- Eggs – 6 Pieces (large)
- Agave Nectar – 1/4 Cup
- Vanilla extract – 1 teaspoon
- Salt – 1/4 Teaspoon
- Soda – 1/2 Teaspoon
- Coconut flour – 1/3 Cup
- Banana puree – 2 Tbsp. spoons
- Maple syrup – 2 Tbsp. spoons (whipped cream)
- Maple Syrup Whipped Cream – To taste (see recipe below) filling)
- Banana Pieces – To taste (filling)
- Chocolate Chips – To taste (filling)
Directions
- Preheat the oven to 175 degrees with the rack in the center. Place the coconut on a baking sheet and bake in the preheated oven for about 6 minutes, until golden brown. Remove from oven and set aside.
- In a medium bowl, beat the coconut oil, eggs, agave nectar, vanilla extract, and banana puree. In a small bowl, combine coconut flour, salt and baking soda.
-
Add flour mixture to egg mixture and whisk. The mixture will begin to thicken. Add toasted coconut and stir. Let the dough stand for 5 minutes while you plug in and heat the waffle iron.
- If you have a round waffle iron, use about 3/4 of the dough for each waffle.
- To make the whipped cream, whisk the heavy cream and maple syrup in a bowl.
- Place the waffles on portioned plates. Place a large amount of whipped cream on top. Garnish with a few banana slices and chocolate chips on top. Sprinkle the coconut on top and serve.
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