These waffles were actually a bit of a mistake. An error. A boo boo, if you will.
What I really hoped to make was waffle cones; I ended up, instead– as I poured this unsuspecting batter into the waffle iron–with our new, favorite breakfast. I went a step further and sliced these waffles into strips for the kids to dip, and voila! You have an easy, grab and go breakfast, snack or lunchbox item (pictured below).
These keep beautifully, cook to perfection, and have a wonderful coconut chew to them.
As an aside, the story behind these pictures is that there was a freakdiculous amount of wind blowing when I grabbed pictures. A few of the major gusts literally almost blew the entire plate away when I was outside. This is a heavy plate, too! I had to hang onto the food, or it would have been in the neighbor’s yard. Could you imagine explaining to the guy next door why there are waffle strips and bits of strawberry all over his lawn?
Thinky thoughts and recipe ruminations:
- I used dessicated coconut that I processed into meal here rather than standard, store bought coconut flour for two reasons: One, because it tends to be less thirsty than coconut flour, which tends to absorb all moisture into a big, indecipherable blob; Two, I also love the mouthfeel of dessicated coconut made into meal.
- I use a mix of Jay Robb and Whey protein powders as my protein powder. It’s cheaper, and this way I get the combination of stevia with the cheapness of whey for protein goodness that goes farther for a buck. (If you try this, make sure to mix same flavors.)
- Be sure to allow the waffle iron to do its thing. In other words, stop checking the thing every 30 seconds while it’s cooking. If you mess with its perfection while it’s trying to do it’s job, you’re going to have a mess. Set the timer and walk away. Go on. Away. I see you hovering over there…
- These waffles cook slightly faster than standard waffles. I clock a normal waffle at 5 minutes per waffle and these at about 4. Check after 4 and see how yours look.
- This batter will overflow onto the counters when you overfill the griddle. Depending on the size of your waffle maker, you’re looking at roughly a quarter cup amount of batter per 4″ x 6″ waffle. The batter won’t look like it’s going to fill the standard-sized waffle griddle, but it will. If you make 2 waffles at a time, you could use 1/4 cup per side, but test with the first waffle to make sure you have about the right amount.
- Always make sure to allow your iron to fully heat before you add batter. Cold waffle irons take time to heat, so if you add the batter while it’s still heating, you’ll end up with either an overcooked hockey puck, or the blob from outer space.
Coconut Meal Waffles
1 cup unsweetened, flaked, dessicated coconut, processed to ½ cup
2 scoops vanilla egg white protein powder (about 6 Tbsp)
½ cup butter
¾ cup sugar equivalent substitute
1 tsp baking powder
1 tsp vanilla
Preheat waffle maker. Combine all ingredients to make a thick batter. Spray waffle maker with preferred cooking oil. Drop by 1/4 cupfuls (more or less for your size of griddle) on the iron and let cook, about 4 minutes. Let cool.
Makes 6 ample (4″ x 6″) waffles.
Nutritional information per waffle: Calories: 234, Carbohydrates: 4.6g, Fiber: 1.3g, Net Carbohydrates: 3.3g, Protein: 4.7g, Fat: 22.5g.