It turns out that when you pay four Canadian dollars for your waffle iron at a second hand store, you’re going to end up with a waffle iron that has some hot spots, and some spotty waffles.
Five of us sat in our living room eating from plates of waffles perched on our laps, discussing how one of the fun parts of eating a waffle (or three) is that they’re just a bit fancier than pancakes. I think this still applies if they have spots.
Other great aspects of waffle making and eating, general: the squares, of course – perfect receptacles for syrup. The crispy outer corners. The sneaky fact that they’re actually easier than pancakes because you don’t have to rely on bubble size and frequency to know when to flip them.
This recipe specifically has the added bonus of being able to feed six, but you’re welcome to halve it as well. The combination of mashed banana and potato starch make for a light and fluffy waffle that’s subtly fruity, and adding finely shredded coconut to the batter makes for a satisfying nuttiness. Bonus points if you toast the coconut first, but it’s not necessary, especially not before you’ve finished your coffee.
There’s four layers of coconut goodness hidden in these humble guys: shredded coconut, coconut milk, coconut oil, and coconut sugar. We enjoyed ours with whipped coconut cream and toasted coconut flakes to really drive the point home (the point being ‘coconut good’), along with maple syrup and raspberries.
Special thanks go to Franny With The Good Nails for the exemplary hand-modelling and waffle ironing.
- 2 bananas, mashed
- 2 cups coconut milk
- 4 tbsp melted coconut oil
- 2 tsp vanilla
- 2 cups gluten-free all purpose flour
- 2 tbsp potato starch
- 4 tsp baking powder
- 1 tsp salt
- 1 cup shredded or flaked coconut
- 4 tbsp coconut sugar
- the cream from one can of coconut milk (see note)
- 1/2 tbsp maple syrup, or to taste
- 1 tsp vanilla (optional)
- Preheat your waffle iron, following manufacturer's directions.
- In a medium bowl, mash the bananas with a fork until quite smooth. Add in coconut milk, oil, and vanilla and stir to combine.
- In a large bowl, whisk together dry ingredients. Add in wet and stir to fully combine.
- Cook waffles in your hot iron according to manufacturer's directions.
- In the bowl of a stand mixer fitted with a balloon whisk, combine all ingredients and whip until you get a uniform, light texture. Serve waffles with coconut cream, maple syrup, toasted coconut flakes, raspberries, coconut butter, whatever delicious things you have.
- To get the cream from a standard can of coconut milk, refrigerate it over night (I just store all my coconut milk in the fridge so it's ready when I want it). Flip the can upside down to open it, pour off the translucent liquid, and you're left with just the thick coconut cream.