Coconut Almond Waffles

by Lauren


At midnight on Friday while I laid in bed listening to our neighbors conversation about the day’s surf, I started brainstorming recipes. My most creative moments apparently happen when I’m half awake and eavesdropping.

As I mentally scanned the refrigerator and pantry I tried to come up with a tasty breakfast for the next morning that wouldn’t require a trip to the store.


Coconut, coconut oil, almonds, and almond milk…

It had been quite some time since we had waffles so I whipped out the waffle iron and got to work.

The LYK has a small obsession with coconut lately. Chrissy has also been very diligent about making homemade almond milk.


We were both pleasantly surprised with my midnight recipe creation.

Garnish is key on waffles. You can skip the pad of butter on these because it’s not needed.

I topped them off with some chopped, toasted almonds, extra coconut, and a drizzle of syrup which made all the difference.

I would even recommend sliced banana for a more of tropical vibe.


Don’t you just hate soggy waffles? I’ve got a hot tip. Place your waffles on a cooling rack when they are done cooking to maintain crispness!

Is this something people already do? I thought I was being innovative, but perhaps I’m just behind the times.

Coconut Almond Waffles


2 eggs, separated

2 cups unsweetened vanilla-flavored almond milk

1 1/2 cups all-purpose flour

1/2 cup almond flour

1 teaspoon cinnamon

2 teaspoons baking powder

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 teaspoons sea salt

2 teaspoons baking powder

1/2 cup coconut oil, melted

3/4 unsweetened shredded coconut, plus more for garnish

Raw almonds, lightly toasted and chopped for garnish


Preheat the waffle maker. Lightly spray the waffle grills with cooking spray.

Combine the egg yolks, milk, vanilla extract, almond extract in a large bowl. Beat until smooth.

Combine the all-purpose flour, almond flour, baking powder, cinnamon and salt and add to the wet ingredients. Mix until smooth. Fold in the egg whites, coconut oil and coconut.

Add about 1/3 cup mix to preheated waffle iron and cook according to manufacturers directions.


From the Little Yellow Kitchen,


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2 Comments to “Coconut Almond Waffles”

  1. Love these! I haven’t tried coconut oil in waffles, that needs to change!

  2. Lauren

    It fantastic!! So much better than butter :)