I have been making these waffles for years and now my oldest is helping with the measuring, mixing, and breaking of eggs. It's nice to carry on the tradition and I am glad to see my son showing interest. As a former Family and Consumer Science teacher and as a parent, I see great value in teaching my children basic home economics skills.
Coconut oil waffles are super easy to make. I can quickly make the batter and have waffles in no time. I always make a double batch. It's just as easy to double it and have extras on hand as it is to make a single batch. I freeze any extras for busy mornings and easy snacks. They go in the toaster just like eggos, only a section at a time because they are bigger. I sometimes refrigerate extra batter overnight in a covered container and use it the next day for quick waffles.
I like using coconut oil in these waffles for the health benefits, but you could use canola or vegetable oil instead.
1. Heat waffle iron.
2. Mix dry ingredients.
3. Whisk eggs then add remaining wet ingredients.
4. Make a well in center of dry ingredients and add wet ingredients. Stir until combined. Batter will be thick.
5. Spray waffle iron with cooking oil spray and add about 3/4 cup batter.
6. Cook until done, a few minutes or until steaming stops.
Makes 4 waffles in my round waffle maker. You can easily double this recipe so that you can freeze leftovers. Layer waffles between sheets of wax paper and freeze in a ziploc bag.
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Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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