Raspberry Coconut Buttermilk Waffles
I realized that I bought a brand new All Clad waffle iron at Christmas and haven’t used it since Christmas morning. So recently I decided I’d make a batch of waffles. I had a jug of buttermilk in the fridge leftover from St. Patrick’s Day when I was suppose to make my Irish Soda Bread, so I knew my recipe would start with buttermilk.
I always have an assortment of frozen berries in my freezer so I could have easily made the classic combo, blueberry waffles. Blueberry waffles and pancakes have been over done if you ask me, so instead I decided to use frozen raspberries!
Next I wanted to add another dimension to these waffles so I threw in a 1/2 cup of shredded sweetened coconut, which just added more flavor especially since I used coconut oil in thebatter as well. I really liked that the coconut gave depth and a bit of bite but it wasn’t an over powering flavor.
If you can mix ingredients in a bowl and have a good waffle iron then you can make these great waffles for brunch this weekend. Also cool completely the leftovers and store in a zip lock bag and throw them in the freezer, during the week pull one or two out and toast! Cheaper and better than an eggo!
- 2 cups all purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- large pinch kosher salt
- 1/2 cup sweetened shredded coconut
- 2 cups buttermilk
- 1/2 cup melted coconut oil
- 2 large eggs
- 1 dash vanilla
- 1 cup frozen raspberries
- Whisk together the first 6 ingredients in a bowl.
- Melt the coconut oil and allow to cool slightly, whisk coconut oil, eggs, buttermilk and vanilla together.
- Fold wet ingredients into dry ingredients and then toss in the raspberries.
- Cook in your preheated waffle iron until done, each waffle maker is different.
- Serve with a little butter and syrup! Yum!
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