Do you remember the first time you had waffles? Precisely. You most likely don’t because waffles are a comfort food many people grew up with. Well, not me. My mom would often whip up pancakes on lazy weekend mornings, but never waffles. Nope. Not even one. Naturally, once I moved out of my parents’ house, I never even thought about buying a waffle maker and making waffles – let alone these coconut waffles made from finicky coconut flour.
That’s changed when I got married. Unlike me, my husband grew up eating waffles pretty frequently. While he didn’t ask me to make waffles for him – he only asks for pizza – I wanted to surprise him and make a batch of warm waffles on a rainy Saturday morning. So I ran over to my neighbor’s house to borrow her waffle maker, excited to try it out for the first time. I brought it home, turned it on, but nothing happened. I turned the temperature knob, but still nothing. My husband, who was watching me the entire time, looked at me and said, “You plug it into the power first”.
Not surprisingly, he didn’t think we would be having waffles that morning. But he was wrong. In fact, I experimented with different waffle recipes all day long and made more waffles than our family could eat in a week. But seriously – how did I ever live without a waffle maker?! Given the choice between pancakes and waffles, I would choose waffles every single time.
Especially these coconut waffles – slightly crispy on the edges with an almost cake like center. Made with coconut flour, coconut milk, and topped with some desiccated coconut, it’s like eating a coconut-y cloud. These freshly-made coconut waffles deserve the finest maple syrup indeed!
If you’ve ever baked with coconut flour before, you probably know that it’s a finicky ingredient. Unlike some other gluten-free flours, coconut flour is extraordinarily absorbent and soaks up liquid in a recipe like no other flour. So you can’t simply replace any flour in your recipe with coconut flour and expect the recipe to turn out the same. Your baked goods would fall apart. The rule of thumb is to use no more than 1/4 to 1/3 a cup of coconut flour in place of 1 cup of grain-based flour, and add extra liquid (water, plant-based milk, or oil) for each portion of coconut flour.
But don’t let coconut flour intimidate you. Just stick with true and tried recipes like this one. Coconut flour makes these waffles super nutritious and tasty. So give these coconut waffles a try and let me know how you liked them. Who knows. They might become your everyday waffles.