Look for unrefined or virgin coconut oil to provide a hint of coconut essence, which gives these waffles a unique flavor. The batter comes together really easily, but be sure your coconut oil is melted before adding it to your wet mixture, and don't overmix. To continue the tropical theme, top the waffles with mango or kiwi and toasted unsweetened coconut flakes.
7 1/8 ounces white whole-wheat flour (about 1 3/4 cups)
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup fat-free buttermilk
2 tablespoons coconut oil, melted
2 large eggs, lightly beaten
1 large egg white, lightly beaten
Added sugars 9g
Calcium 24% DV
Potassium 7% DV
How to Make It
Heat a waffle iron to medium-high according to manufacturer's instructions. Stir together flour, sugar, baking powder, and cinnamon in a large bowl. Set aside.
Whisk together buttermilk, coconut oil, eggs, and egg white in a separate bowl. Add buttermilk mixture to flour mixture, and stir just until blended.
Lightly coat waffle iron with cooking spray. Spoon 1/3 heaping cup batter onto waffle iron. Cook until lightly browned, about 4 minutes. Repeat with remaining batter; serve immediately. (If not serving immediately, keep waffles warm in a 200°F oven.)
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