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.)

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Coconut Waffles with Maple Roasted Cherries

Prep Time 15 mins Cook Time 30 mins Yields 2-4

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


  1. 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.
  2. 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.
  3. 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.
  4. Place coconut flakes in a small skillet over medium heat. Cook, shaking pan often, until coconut is lightly toasted.
  5. Once waffles are done, top with roasted cherries and coconut flakes. You can also use butter and extra maple syrup.


Recipe Notes

*You can also sub in 1/2 oat flour or 1/2 coconut flour if you want a little extra flavor! ** I have a round Belgium waffle maker. If you have a square waffle maker, this may make a different amount.
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