Oh waffles… you never disappoint.
Why is it that I cannot make up my mind on whether or not I’m a waffle or pancake person?! I’m constantly going back and forth, and to be honest, I feel guilty. I am sixteen- I should know these things, right? Right. Any who (oh, look at me getting fancy!), let’s move onto the topic of today’s post: blueberry. coconut. waffles.
Yes. Why I’m so excited about these I have no idea? Maybe it’s the sauce that goes on top, and the way the sweetness of the blueberry bursts onto the waffles? Maybe it’s the fact that I’m all things coconut right now, so this recipe was a must? Whatever the case, I’m in love with these bad boys. I remember that the day I thought of these, I didn’t have the greatest cup of coffee (didn’t like the ground coffee we had left over after I ran out of my favorite kind 🙁 ) and my morning was KINDA thrown off by that. Well, more than KINDA. Anyways, these made up for it.
Coconut flour has become my new favorite flour to bake with, especially if I’m making a recipe that I want to fill me up. Whenever I eat coconut flour based goods, I always feel satisfied because of the fiber, so combined with the protein and fats from this recipe, I was good to go for hoursssss. I’m a big meal > snacks kinda person, so anything that fills me up for hours is a win in my book! Plus, coconut is full of heathy, unsaturated fats that help keep you satisfied- bonus!
The blueberry compote (thought it was blueberry “complete” for six months but let’s ignore that!!) on this is a real winner. While the waffles were cooking and I had gotten it started, I simply checked on it, which made for an easy add on that didn’t require much work. I admit that cleaning the pan afterwards was annoying, but very very worth it. Let’s begin!
- ½ cup oat flour
- ¼ cup coconut flour
- 1 tsp baking powder
- WET + OTHERS
- 1 egg
- 2 tbsp apple sauce
- 2-3 tbsp non-dairy milk of choice (I used almond milk)
- 1 tsp vanilla extract
- ¼ cup coconut shreds, divided
- BLUEBERRY COMPOTE
- 1 cup frozen berries of choice
- 2 tbsp almond milk
- 1 tbsp maple syrup (or honey)
- FOR THE WAFFLES
- 1.) Pre-heat your waffle iron. In a bowl, add your dry ingredients and mix them together to ensure no clumps.
- 2.) Once the clumps are gone, add in your wet ingredients except for the milk and stir well. SLOWLY add in the milk, one tbsp at a time. If you add it all at once, chances are the batter will become too liquid, so do it one tbsp at a time. Stir after each tbsp or until you reach your desired consistency. Add in 2 tbsp of the coconut once everything has combined and mix together.
- 3.) Once your iron is ready, spray with a non stick spray and add in 3 tbsp of the batter. Spread it out using the back of a spoon to make sure it cooks well. Once spread, close the iron and wait 1- 1:30. Once the waffle is crispy, remove from the iron and plate. Repeat this step until all the batter is gone, then add your other 2 tbsp of coconut, along with other toppings, and enjoy!
- FOR THE COMPOTE
- 1.) In a saucepan, add the ingredients and bring to a boil. Once it's at a boil, reduce to a low heat, stirring occasionally.
- 2.) After about fifteen minutes, turn the heat off and move the pan off the hot burner. Once the waffles are ready, divide evenly and enjoy!
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