I don’t think I’ve ever purchased a frozen waffle. Yes, my parents purchased them when I was a child, but I have never personally bought them. In fact, I tend to steer clear of pre-packaged frozen foods unless I’m really not in the mood to cook or make a stop at the Whole Foods hot bar (which pretty much only happens when I’m sick or pregnant). I find making my own waffles at home so stink’n easy and fun! I have tried TONS of waffle combinations from sweet to savory, chocolate, vanilla, grain-free, Paleo and Vegan. Some of them are amazing, where others lack in either taste or texture or they just plain make a mess of the waffle iron (hey, not all recipes are a success).
I enjoy creating new flavor combinations and mixing up the gluten-free flours I use, especially since waffles have become a staple for my son’s breakfast each morning. I like that I can limit the sugar content in homemade waffles and eliminate any ingredients that my son may have a hard time digesting (like eggs and dairy). Homemade waffles are one of my favorite breakfast staples, so if you haven’t made them before then I urge you to try them for yourself! So much better than any packaged, frozen thing you’re going to find in store 😉
These Coconut Waffles are Paleo friendly, soft and fluffy in texture and have a rich coconut-vanilla flavor. Now on to the recipe!…
Recipe makes 4 mini waffles
These Coconut Waffles were topped with fried plantains, almond milk yogurt, a drizzle of raw manuka honey and a sprinkle of cinnamon. For the plantains, I fried them on a non-stick frying pan with coconut oil, pink salt and cinnamon.
Do you make your own waffles at home or do you tend to buy frozen? Or perhaps not eat waffles at all? What are your favorite waffle toppings?