Coconut Oil Waffles

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.  

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Ingredients:

• 2 eggs
• 2 cups flour
• 1 3/4 cup buttermilk or milk
• 1/2 cup coconut oil, melted (solid at room temperature) 
• 1 Tbs sugar or coconut sugar
• 1 Tbsp. and 1 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. vanilla

​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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