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! 

Raspberry Coconut Buttermilk Waffles
Yields 10
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Ingredients
  1. 2 cups all purpose flour
  2. 1 tablespoon brown sugar
  3. 1 teaspoon baking soda
  4. 2 teaspoons baking powder
  5. large pinch kosher salt
  6. 1/2 cup sweetened shredded coconut
  7. 2 cups buttermilk
  8. 1/2 cup melted coconut oil
  9. 2 large eggs
  10. 1 dash vanilla
  11. 1 cup frozen raspberries
Instructions
  1. Whisk together the first 6 ingredients in a bowl.
  2. Melt the coconut oil and allow to cool slightly, whisk coconut oil, eggs, buttermilk and vanilla together.
  3. Fold wet ingredients into dry ingredients and then toss in the raspberries.
  4. Cook in your preheated waffle iron until done, each waffle maker is different.
  5. Serve with a little butter and syrup! Yum!
Shaun Myrick http://www.shaunmyrick.com/
how good is that

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