Description
Ingredients
Scale
- 1/4 cup full fat coconut milk
- 2 tablespoons warm water
- 1 teaspoon active dry yeast
- 1 tablespoon cane sugar
- 1 tablespoon cornstarch + 3 tablespoons warm water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all purpose flour
- 1/3 cup whole wheat flour
- 6 tablespoons coconut oil (melted)
- 3/4 cup cane sugar
Instructions
- In a small bowl, whisk together the coconut milk, water, yeast and sugar. Set aside for 5-7 minutes, until mixture becomes foamy. After the mixture has become foamy, whisk in the cornstarch + water mixture and vanilla extract. Set aside.
- In a large bowl, whisk together the salt, all purpose flour and whole wheat flour. With a wooden spoon or spatula, mix in the yeast mixture, coconut oil and 3/4 cup cane sugar.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for 2 hours. Move the dough to the refrigerator and allow to rise overnight.
- Cook the waffles: Heat your waffle iron on medium heat, then grease liberally. Cook the waffles by scooping 1/4-1/3 cup of batter into the iron and cooking for about 3-4 minutes, until golden brown. Top with nutella, fruit or whipped coconut cream.
- Adapted from Smitten Kitchen and Oh Ladycakes