My girlfriend made me breakfast the other day and it was so good, I have to post about it. We had toasted coconut waffles and the addition of coconut adds a delicious sweetness to the buttermilk batter. We also tossed in some chopped pecans because you can’t go wrong putting pecans in waffles!
Toasted Coconut Waffles
1 ½ cups shredded coconut
1 ½ cups all purpose flour (can substitute half whole wheat flour)
½ cup cornstarch
1 tsp salt
1 tsp baking powder
½ tsp baking soda
2 large eggs
1 cup buttermilk
1 cup whole milk
2/3 cup coconut oil, melted
¼ cup sugar
1/2 to 3/4 cup chopped pecans
Preheat oven to 400 degress. Toast coconut on a rimmed baking sheet until golden brown about 5 minutes. Let cool.
Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl. Whisk eggs, buttermilk, milk, oil and sugar in a medium bowl. Whisk buttermilk mixture into dry ingredients (do not overmix). Mix in ¾ cup toasted coconut and the chopped pecans.
Heat waffle iron until very hot. Coat with nonstick spray. Working in batches, cook waffles until golden brown.
Serve topped with syrup and reserved coconut.
