It’s been awhile since I’ve made a recipe with whole wheat flour. My last recipe with whole wheat flour were these peanut butter chocolate chip muffins. You must try those!
As I mentioned in the muffin recipe, when working with whole wheat flour it is important to add more moisture than you would with all purpose flour. The presence of the endosperm and bran in whole wheat flour causes it to absorb moisture more slowly. Which is why it is also helpful to let the dough or batter rest for 5 to 10 minutes before cooking or baking.
These coconut whole wheat waffles are a great way to start your day. They’re packing 10g of protein and 5g of fiber. Try them and let me know what you think.
Prep Time: 5 mins . Cook Time: 15 mins . Yield: 4
Dry Ingredients
1 1/2 Cups Whole Wheat Flour
1/2 Tbsp Cinnamon
1 1/2 Tsp Baking Powder
Wet Ingredients
1 Cup Coconut Milk
1 Cup Water
2 Eggs
2 Tbsp Coconut Oil
2 Tbsp Honey (or another sweetener)
1/2 Tsp Vanilla Extract
1/2 Tsp Coconut Extract (optional)
METHOD
1. Preheat waffle iron
Into a large bowl, sift dry ingredients. Set aside.
In another bowl, combine wet ingredients. Mix well.
2. Pour wet ingredients into the bowl of dry ingredients. Mix until combined; batter maybe a bit lumpy. Do not over-mix. If time permits, let batter rest of 5 to 10 minutes.
3. Grease waffle iron and use 1/3 cup of batter for small waffles or 2/3 cup of for larger waffles. Cook until golden. Repeat until all batter is used.
4. Enjoy with your favorite toppings.
