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Sprouted flour coconut waffles stacked three high on a plate topped with blueberries.

Sprouted Flour Coconut Waffles

No souring or soaking needed with sprouted flour! Makes (6) 7-inch round waffles.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 waffles
Calories 444 kcal
Author Jenny Cazzola

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

  1. Plug in your waffle iron to heat. 

  2. Meanwhile, beat eggs in a large bowl until fluffy. 

  3. Beat in remaining ingredients just until smooth. 

  4. Pour a scant 2/3 cup of batter onto a hot waffle iron and close the lid. 

  5. Bake about 5 minutes or until steaming stops. 

  6. 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!
Nutrition Facts
Sprouted Flour Coconut Waffles
Amount Per Serving
Calories 444 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 28g175%
Cholesterol 62mg21%
Sodium 35mg2%
Potassium 578mg17%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 1g1%
Protein 9g18%
Vitamin A 90IU2%
Vitamin C 1mg1%
Calcium 150mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.