Okay, the weather here is really beginning to freak me out.
We had a huge thunderstorm Wednesday evening that lasted until late Thursday morning, bringing with it chilly temps and gusty winds.
Then, it was almost as if the angels sang, the clouds parted, and the sun began shining instantly.
Oh, how I long for the days of banana snow cones and sun burnt toes.
I’m on a breakfast kick.
More of like a breakfast binge.
I want breakfast all the time for ALL THE DAYS!
It’s not really a problem though if ya know what I’m saying.
While we are on the topic of breakfast let’s talk more specifically about waffles.
Now, I am definitely a pancake kind of gal. Butttttt…waffles hold a dear place in my heart as well.
I remember my first encounter with a waffle at my fave breakfast spot, Frank’s Grill, circa maybe around 5 years old.
I mean, I’m sure I had Eggo’s before that, but this was a real deal, hot off of the 50 year old waffle “griddle”, buttery, crispy, piping hot waffle dripping in maple syrup. I was in heaven to say the least.
I also remember my first trip to a Waffle House while on vacation w/ my family over spring break in Panama City Beach, Fl. Of course, seester being the difficult child of the bunch asked the waitress for pancakes and threw a fit when the waitress kindly replied that pancakes would never be found in a waffle house.
I mean, c’mon, we are talking about the kid who was obsessed w/ Mickey D’s Kiddie Cakes and who practically lived at Ihop.
But me being the angel child…I’ll take breakfast any way it comes.
Especially if it involves waffles.
These here are a waffle lovers dream. Crispy edges, subtly sweet, and light and fluffy…almost like you are bouncing on a cloud.
Oh, and chock full of toasted coconut.
I mean, summer is right around the corner so you should expect me to shower you with coconut til’ the cows come home.
Coconut haters beware.
Oh, and these babies are paleo and gluten-free.
All I ask is that you please make them this weekend.
I guarantee a scrumptious and relaxing weekend if you do!
- ½ c. + ¼ c. unsweetened, shredded coconut,
- 2 large eggs
- 2 large egg whites
- 3 T. unsweetened, vanilla almond milk
- 2 T. melted coconut oil
- 1 t. pure Mexican vanilla extract
- 2 T. coconut flour
- ¼ t. baking soda
- ¼ t. fine sea salt
- 2 T. granulated Stevia, optional
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Spread the coconut evenly over the baking sheet and bake for 3-5 minutes or until a lightly golden color.
- Turn on your waffle iron to heat it up.
- In a large mixing bowl, combine all of the ingredients and ½ c. of the toasted coconut using a whisk. Mix until smooth.
- When the waffle maker is hot and ready, spray the waffle iron with non-stick cooking spray.
- Pour about ¼ c. to ½ c. of batter into the waffle iron and cook waffles according to the instructions in your waffle manual. I cooked mine for 2:30, flipping the waffle iron over at the 1:30 mark.
- Serve warm with a bit of butter, your favorite nut butter or homemade jam, and/or fresh maple syrup. Top with the remaining ¼ c. of toasted coconut.
Nutritional Facts (per waffle): Calories: 157.4 kcal, Fat: 12 g (3.2 g. Saturated), Carbs: 5.3 g, Fiber: 2 g, Sugars: .7 g, Protein: 6.2 g