These easy-to-prepare Dairy-Free Coconut Waffles are light, fluffy, crispy, and delicious, and are ready in about 30 minutes.
Do you have favorite breakfast for lazy mornings? An indulgent, decadent way to start your weekend? As much as I love French Toast, there’s a special place in my breakfast-loving heart for waffles.
Not just any waffles, mind you– I want the pinnacle of waffles– the crowning glory of waffledom– the fluffy, crisp, and enormous Belgian Waffle. These Dairy-Free Coconut Waffles are full of the rich, nutty flavor from coconut milk, coconut oil, and of course– shredded coconut. Best of all, they’re ready in about 30 minutes.
Making Dairy-Free Coconut Waffles
To make these Dairy-Free Coconut Waffles as fluffy as possible, you’re going to need to separate your eggs. I know, I know– you want to be lazy and just plop the whole egg into your batter. You can. That’s right– nothing awful will happen– BUT, the waffles won’t be as fluffy. (And since that’s kind of awful, I separate my eggs!)
Put the egg yolks into a medium mixing bowl with the rest of the wet ingredients, and slowly whisk the wet batter into your already-combined dry ingredients. Don’t over-mix! Over-mixing creates extra gluten, and your waffles will be too chewy. Mix until the batter is combined, but still a little lumpy.
The egg whites will go into a separate smaller bowl. Use a warmed stainless steel or glass bowl (no plastic), and add a few drops of vinegar. Then, use an electric hand mixer to beat the whites until they’re huge. They’ll double or triple in size, and form stiff peaks. In other words, when you pull the mixer out and hold the beaters vertically in the air, the egg whites will stand straight up. If the whites flop over, you aren’t done– keep beating.
Once your egg whites are ready, gently fold them into your waffle batter with a rubber spatula. Don’t over-mix them. Once that’s finished– you’re ready! Start pouring the batter into your iron, and soon you’ll be digging into fluffy waffle deliciousness.
- Don’t use pancake batter to make waffles– pancakes are light and fluffy, but don’t have crisp edges. Waffle batter needs a little more fat than pancake batter to create that signature golden crust.
- Get to know your waffle iron. Each waffle iron is a little different, so figure out which heat settings you prefer on your particular iron. A Belgian waffle maker will give you massive, delicious beast-like waffles, but this recipe will also work in a standard waffle maker.
- Avoid piling finished waffles on top of each other while you’re still cooking your batter. This cause your waffles to get soggy, so instead place them in a single layer on a baking sheet in a warm oven to help them stay crisp.
Dairy-Free Coconut Waffles
Yields Makes about 4 large 7" waffles
- 1 3/4 cup all purpose flour
- 1/4 cup brown sugar
- 1/2 cup shredded coconut
- 2 tsp baking powder
- 1/4 tsp salt
- 2 eggs, separated
- 1 can 'light' coconut milk (or 1 1/2 cups regular coconut milk AND 1/2 cup water)
- 2 tsp white vinegar
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- To Serve (optional): maple syrup or honey, more shredded coconut, fruit
- Waffle Iron Required, Electric Hand Mixer Recommended
Preheat oven to 200ºF, and preheat waffle iron to the hottest setting. Place a small stainless steel or glass mixing bowl in the oven to get it warm (or microwave glass bowl for about 30 seconds).
Sift or stir together flour, sugar, shredded coconut, baking powder, and salt into a large mixing bowl.
Separate eggs-- putting egg whites in the small warm bowl, and egg yolks in a medium mixing bowl. Whisk egg yolks together with coconut milk, white vinegar, coconut oil, and vanilla. Slowly pour egg yolk batter into dry ingredients, and gently whisk until ingredients are blended but not completely smooth. Batter will be lumpy. Overbeating will form more gluten, and result in chewier waffles.
Add 1-2 drops of vinegar to the egg whites. Using an electric hand mixer, beat whites on high until stiff peaks form. (Mixture will double or triple in size, and when the hand mixer is pulled up, the egg whites will stick straight out on the beaters, forming stiff peaks).
Use a plastic spatula to gently fold the egg whites into the waffle batter.
Pour batter into waffle iron, and cook until steam stops coming out from the iron. Waffles should be golden brown. Place waffles in the warm oven while you finish cooking the batter.
Serve waffles while warm, and add toppings. Leftover waffles can be stored between wax paper in an airtight container in the freezer for several weeks.
*Calorie Information was calculated per serving using My Fitness Pal.
This recipe has been adapted from a ‘how to make light and crispy waffles’ recipe tutorial from The Kitchn.