Whole Wheat Coconut Waffles

Boris Mann 14th January 2024 at 12:32am

These use the same base as Buttermilk Waffles but with a number of substitutions.

Buttermilk Waffles

  • 2 cups (500 ml) unbleached, all-purpose flour
  • 2 tablespoons (30 ml) yellow cornmeal
  • 2 tablespoons (30 ml) granulated sugar
  • 3/4 teaspoon (3.75 ml) baking soda
  • 3/4 teaspoon (3.75 ml) kosher salt
  • 2 1/2 cups (625 ml) buttermilk
  • 2 large eggs
  • 1 teaspoon (5 ml) pure vanilla extract
  • 2/3 cup (150 ml) vegetable oil

From the Cuisinart Vertical Waffle Maker recipe book.

  • all whole wheat flour
  • no cornmeal (I never use it when making this in any case)
  • turbinado sugar instead of white granulated (I usually use cane sugar; brown sugar might be nice to try in the future)
  • instead of buttermilk, one can of coconut milk; added about a half cup of buttermilk to the coconut milk to make it to 2 1/2 cups of liquid
  • later added another half cup of buttermilk and then another half cup of water to get batter to needed consistency
  • 1/2 cup of coconut oil, melted, topped up to 2/3 cup with pomace oil
  • 4 Tbsp of long shredded coconut

Without the extra liquid, the batter was initially too think to pour into the Cuisinart Vertical Waffle Maker.

The waffles were nice and crispy. The whole wheat flavour comes through more strongly than coconut, which was just an after taste.

I think I could have used more shredded coconut, maybe soaked it in liquid for a while.