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Fluffy Coconut Waffles

What you need: 

2 cups oat flour
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon sugar
1 banana
1 cup coconut milk (I used lite)
3/4 cup nondairy milk (I used rice)
1 teaspoon vanilla extract (can use coconut, if you have it)
1 tablespoon canola oil
1/3-1/2 cup shredded coconut

What you do: 

1. In a large bowl, mix together dry ingredients (except coconut). In a separate bowl, mash banana very well and add remaining wet ingredients to it. Add wet to dry and stir until just mixed. Fold in the coconut.
2. Let sit for at least 10 minutes, or it will be too runny! I often put mine in the fridge overnight. The consistency of the batter may change depending on the size of your banana, so add a little flour if it seems too loose or add more milk if it seems too stiff.
3. Pour batter into waffle maker and follow manufacturer's instructions.

Preparation Time: 
20 minutes
Cooking Time: 
Recipe Category: 


These waffles turned out great. The coconut flavor is subtle and not at all overpowering. They are also really filling! Topped with some earth balance, slivered almonds and a little maple syrup. Yum!


I really liked this recipe. I doubled it and made it into pancakes instead of waffles. My 20 month old daugther loved them! I froze the rest, with a sheet of wax paper in between each pancake. I also used sliced almonds instead of walnuts and I'll put more (unsweetened) coconut next time. It was delicious and super fast to make!!  ;)b


i'm in a waffle-induced coma after eating these.  so good, thanks!


These were really freakin' delicious!  I doubled the recipe, used 1/2 oat flour and 1/2 ww pastry flour.  I also used coconut extract in place of vanilla.  The batter didn't taste coconutty enough, I added an extra tsp.  The bananas were noticeable, but only slightly.  The texture was perfect; fluffy with a slight crunch on the outside.  I drizzled them with maple syrup, earth balance, and some extra shredded coconut.  Thumbs up!  ;)b


This was the first recipe I have tried where the waffles didn't stick horribly to my NON-STICK waffle iron! So thank you for that. The use of oat flour instead of wheat flour is a welcome change for me as I am not gluten intolerant but want to avoid it when I can as I just feel better when I do. This is a nice recipe in that there are whole grains, fruit, a tiny bit of refined sugar which can easily be left out. I changed the oil to melted coconut oil to use as little refined/processed ingredients as possible. Plus it reinforces the coconut flavor. For the extract I used vanilla even though I have coconut as I wanted a little more dimension. In my opinion the banana flavor isn't too strong. Next time I will add more liquid to the batter as mine was REALLY stiff so I had to use about 1 C of "batter" for each waffle which only yielded 3 lol. And for a crisper texture I will decrease the amount of coconut milk and replace the non-dairy milk with water. This was a nice breakfast and I don't feel like I just ate a pound of candy and need to take a nap. Try some of the suggestions for toppings posted by other reviewers as maple syrup is kind of lost on these waffles. I'll try a nice fruit syrup next time. Oh and these also browned beautifully.


I love love love the texture of these!  I didn't have any coconut milk, so I just used all homemade almond milk for the milks.  I also threw in a handful of chocolate chips when I mixed in the shredded coconut.  These are light & airy on the inside, and crisp on the outside - PERFECT!  I was afraid these might stick to my waffle maker because the recipe doesn't have much fat without the coconut milk - but it was no problem.  Love these!!!


;)b  These are great, eating them right now! Really light and fluffy, even though I had to make my own oat flour (ground up some oats!). I found they took a little longer to cook than regular waffles, maybe because of the banana?
I also made a pineapple sauce to go on them:
1 can pineapple pureed with a bit of cornstarch to thicken!


This was delicious! I followed the recipe exactly as written (probably the first time I have ever had all the proper ingredients with out substituting anything) I just got a waffle maker and chose this recipe for my first batch. SO good!!! I actually ate them with Purely Decedent soy ice cream but I am sure they would be delicious with pure maple syrup! Freezing the rest of them for the next week. On my regular (two waffles per batch) I got about waffles from a single batch. Thanks bunches! 


I'm digging these. I used a combo of vanilla, almond, and coconut extracts just for fun, and since I was feeling lazy I used whole wheat flour instead of oat flour. With those additions, these were still good. Also, I put chocolate chips in half the batter (my boyfriend MUST have chocolate chips in pancakes and waffles!). I liked the flavor of these a lot, although I might make the batter a little bit thinner next time--they were just a bit too thick/dense for my tastes, but that's an easy fix.

I'll definitely be making these again!

As for unsweetened vs. sweetened--use whatever you think tastes good! I used unsweetened since this recipe has added sugar, but it would be totally up to you.


Sweetened coconut, or unsweetened? Cuz I have unsweetened, and I dont wanna mess em up  :-\

I always use unsweetened in mine  :)



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