On occasion (or more often than not), I like to make myself a decadent breakfast.
I pull out the waffle maker, brew a huge pot of coffee, and whip up a breakfast that could possibly rival any restaurant.
This is one of those breakfast (and I think the photos speak for themselves.)
Coconut Waffles with Maple Roasted Cherries
These waffles can also be easily turned in to pancakes- just thin the batter out slightly. Also, if you have a favorite egg substitute, these can also easily be vegan!
- 1 cup whole wheat pastry flour*
- 1/4 teaspoon salt
- 2 teaspoon baking powder
- 2 eggs
- 2 tablespoons coconut oil
- 1 tablespoon maple syrup
- 1/2-1 cup coconut milk
- 1 pound red cherries, pitted and quartered
- 2 tablespoons maple syrup
- 1/3 cup non-sweetened coconut flakes
- Preheat oven to 425˚. Toss quartered cherries with 2 tablespoons of maple syrup. Place in a roasting pan or on a baking tray covered with parchment paper. Roast until soft, 15-20 minutes.
- In a medium bowl, stir together flour, baking powder, and salt. In a separate bowl, whisk together eggs, coconut oil, maple syrup and 1/2 cup of coconut milk. Pour in to dry ingredients and lightly stir until combined, adding more coconut milk to reach a pourable consistency.
- Preheat waffle iron. Once iron is ready, pour roughly 1/2 the batter in and cook according to iron's** directions. Continue with remaining batter.
- Place coconut flakes in a small skillet over medium heat. Cook, shaking pan often, until coconut is lightly toasted.
- Once waffles are done, top with roasted cherries and coconut flakes. You can also use butter and extra maple syrup.
by Erin Alderson