Coconut Oil Waffles
Serves: about 6 Belgian-style waffles
Coconut-scented waffles with crisp edges and tender middles, perfect for topping with loads of berries, cream, and a flurry coconut, or a generous pour of maple syrup.
  • 2 cups all-purpose flour
  • ⅓ cup cornstarch
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1¾ cup coconut-almond milk (or dairy milk)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup coconut oil, melted and cooled slightly
  • fresh berries, whipped cream, and coconut flakes for topping (optional)
  1. Plug in your waffle iron to heat. Place a cooling rack onto a baking sheet and set in the oven, preheat the oven to 200°F.
  2. In a large mixing bowl whisk the flour, cornstarch, sugar, baking powder, and salt together. In another bowl, whisk the milk, eggs, and vanilla together. Add the milk mixture and the coconut oil to the flour mixture and fold to combine--it's okay if there are a few lumps of the flour mixture throughout the batter. Ladle the batter into your preheated waffle iron (my iron holds about 1 cup of batter) and cook until golden brown and crisp. Transfer to a baking sheet lined with a cooling rack and set in the warm oven, repeat with the remaining batter. Serve the warm waffles with whipped cream, berries, and coconut flakes, or with butter and maple syrup.
This recipe has been adapted from Completely Delicious.

To freeze any leftover waffles, place them in a single layer on a parchment-lined baking sheet and freeze solid. Remove the waffles from the sheet and place in a zip-top bag, store in the freezer for several weeks. Reheat in a toaster or toaster oven.
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