This recipe was accidentally created one snowy weekend morning. In my opinion, snow is always the perfect backdrop for a breakfast of waffles in front of the fire — waffles made with sweet cream butter and buttermilk. So, as my husband set to work on a fire in our wood stove, I plugged in the waffle iron and set to work on breakfast… without making sure I had all of the ingredients beforehand.
I beat the eggs, added the flour, and reached for the cultured buttermilk only to discover that we were out. It was time to improvise and all I had was a can of coconut milk. While forming a plan B in my mind should it not turn out, I dumped the can into the batter and added the remaining ingredients, using coconut oil instead of my usual melted butter.
The coconut milk, coupled with coconut oil and sprouted pastry flour (spelt or soft wheat), made for a stack of waffles with the best texture and flavor we’d ever had. (Not to mention that there was no soaking or souring prep time because I used sprouted flour.)
We decided the coconut milk would replace buttermilk in all of our future waffles!
We served ours with cultured butter, Grade B maple syrup, and frozen blueberries we picked last summer. However, while eating the leftovers this week, I decided that these would also make a great base for a savory option. Simply eliminate the optional sweetener of your choice and top with curried chicken, raisins, and coconut.
The coconut flavor coming from the milk was enough for us, but if you decide that it is too subtle for your families’ preferences, feel free to sprinkle some unsweetened, shredded coconut into the batter.
Sprouted Flour Coconut Waffles
Ingredients
- 2 large organic or pastured eggs
- 2 cups pastry flour sprouted, such as spelt or soft wheat
- 1 can organic coconut milk 13.5 ounce can
- 1/2 cup coconut oil melted over low heat
- 1 tablespoon sweetener your choice (optional)
- 4 teaspoons baking powder
- pinch sea salt
Instructions
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Plug in your waffle iron to heat.
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Meanwhile, beat eggs in a large bowl until fluffy.
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Beat in remaining ingredients just until smooth.
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Pour a scant 2/3 cup of batter onto a hot waffle iron and close the lid.
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Bake about 5 minutes or until steaming stops.
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Carefully remove waffle and serve immediately.
Recipe Notes
- Coconut milk, coupled with coconut oil and sprouted pastry flour (spelt or soft wheat), makes for a stack of waffles with delicious texture and flavor!
Are you a fan of skipping the soaking or souring prep by using sprouted flour? We are, too! Be sure to let us know what you think of this recipe!
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Can I ask what the brand name and model of waffle maker you are using? I have been trying to find one without the non-stick coating. I have made inquiries to the makers of those waffle makers with the ceramic coatings to ask about the lead content in the ceramic, but after several attempts to get an answer I gave up. I figure if they will not answer it is as good as saying they have some lead content. What does everyone use to make waffles? I have an electric stove so I am not sure if the manual, cast iron ones would work well. Thanks in advance for any helpful input.
I found a cast iron waffle maker on amazon but it’s kind of a pain to use. I haven’t had it very long so I’m still trying to figure out the best way to use it, but that is the only non-toxic one I have found.
LOL – I loosely read the title of this recipe and originally thought that it was using sprouted coconut flour (is there even such a thing?!) and thus a version of gluten free waffles.
Anyway, I get it now — sprouted wheat flour. No problem.
But I don’t use canned coconut milk any longer (I make my own). Is the 13.5 oz that you call for in the recipe FLUID OUNCES (i.e. 400 ml), which would then translate to 1-2/3 cups? Just wanted to make sure as this recipe sounds like something I’d like to try.
Yes Jackie, that would be fluid ounces. 🙂