These breakfast Coconut Waffles are taken to a dessert level with coconut, almonds, and chocolate syrup!
Since waffles require a special appliance, it only stands to reason that more people are going to make pancakes.
I’m guilty of that, too. But I own a waffle maker – a really good one – so I have no excuse!
Trevor sort of got on me about it recently, in his very cute and influential way.
Not only did I make waffles…I made waffles with coconut and chocolate syrup! And they were SO good.
Which, of course, creates another problem. Now the kids won’t be complaining that I don’t make waffles enough – they’ll be complaining I don’t make THESE waffles enough.
Um, breakfast for dessert, anyone?
other breakfast recipes we love!
- 1 3/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- pinch of salt
- 3 large eggs
- 14 ounce can unsweetened coconut milk
- 6 tablespoons unsalted butter melted
- 3/4 cup flaked sweetened coconut plus more for topping
- 1/4 cup chocolate syrup
- 1/3 cup chopped, toasted almonds
- whipped cream or powdered sugar for serving, optional
- In a large bowl combine flour, sugar, baking powder, and salt.
- In medium bowl beat eggs; whisk in the coconut milk and melted butter. Stir in coconut flakes. Add egg mixture to flour mixture all at once. Stir just until moistened.
- Preheat a waffle maker and lightly coat with nonstick cooking spray; pour some batter onto grids (amount will vary depending on waffle maker.) Close lid quickly; do not open until done. Bake according to manufacturers directions (about 3 minutes or until golden brown). When done, use a fork to lift waffle off grid. Repeat with remaining batter.
- Drizzle baked waffles with chocolate syrup, sprinkle with almonds, and top with whipped cream or dust with powdered sugar.
- Serve warm and enjoy!
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