These waffles are made with coconut oil and plain yogurt, and the batter takes less than five minutes to make. No fussing around separating eggs… Just add the ingredients to the bowl and mix!
I was prepared for this recipe to result in a less-crisp texture, but I was pleasantly surprised by the structure and crunch. Plus, the subtle coconut flavor comes through, making these waffles good enough to eat on their own–which is just what we did!
- 2 eggs, beaten
- 1/3 cup white sugar
- 4 tablespoons of virgin coconut oil, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 1/2 cup all purpose flour
- 1/2 cup plain yogurt (full-fat is preferred)
- 1/4 cup water
PREP: Melt coconut oil (on stovetop with low heat, or for 45 seconds in the microwave) and set aside. Using a fork, “whisk” together yogurt and water in a cup until smooth. Pre heat waffle iron (spray with pam or brush lightly with canola, corn, or coconut oil).
MIX: Beat eggs in a medium or large mixing bowl. Beat in sugar, melted coconut oil, and vanilla. Mix flour, baking powder, and salt in a small bowl (or 2-cup measuring cup) and then stir into the egg mixture. Pour in yogurt/water mixture and stir or beat on low until it is just combined. Try not to over-mix the batter. It will be fairly thick, which is ok.
COOK: When your waffle iron is ready, add batter with ladle or large spoon, allowing it to cook until the waffle is a rich, golden brown. Remove waffles to a cooling rack, or some place where they will not sit in condensation from their own steam. This will allow them to stay crispy.
Add your favorite toppings (I love fruit compote or apple butter), or just eat plain! If you have leftovers, wait til they are fully cooled and store in the fridge in a zip-lock bag. They will keep for a couple of days, and will heat up nicely in the toaster.