For a simple yet tasty mix up, try these Coconut Cinnamon Waffles for your next breakfast love affair!
As I’ve mentioned many a time, I love breakfast. Like in a serious way. Like I-think-it’s-perfectly-acceptable-to-eat-breakfast-at-any-time-and-any-day-of-the-week kind of way. Oh yeah. Breakfast.
And like I said, I’m kinda on a waffle kick lately. Waffle Sunday was a popular event growing up. Every week without fail. Sometimes simple and sometimes with the whole spread of toppings. There were a lot of us, so we had a huge ole’ bowl of batter and two waffle irons going as fast as they could to keep up with demand.
The other times that we had waffles – Easter and Christmas. Always gotta have a hearty breakfast or brunch spread on these occasions.
And then there was college. My brother lived close by, and somehow it seems that every time that I went to visit it was either rice (his wife is from Vietnam) or waffles. Except my genius brother (who has a knack for making good food better) made a couple little modifications: coconut milk and cinnamon. To me these flavors are a bit inspired by the Asian cuisine that my brother’s family had daily (think curry much?). Well, whatever it was, it definitely was one thing. Delish.
I had to recreate this recipe because it really is just too easy and nice to switch up the routine a little.
With my family’s recent temp move to C’ville, I had a chance to visit my bro a few weeks ago. I hadn’t seen him for over 7 years! And, of course, we caught up on life a little. And talked food. And waffles. These waffles. And I coveted his way nicer waffle iron. It was great.
And even more exciting is another little waffle tip that he gave me that I’m dying to try……but we’ll leave that one for another day. (wink)
Coconut Cinnamon Waffles
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 3 eggs
- 2 cups coconut milk
- 1/4 cup canola oil
In a medium bowl, mix together flour, baking powder, baking soda, salt, sugar, and cinnamon.
In a separate bowl, divide egg whites, simply adding yolks to the dry ingredients (don't stir yet until other wet ingredients have been added.)
With a hand beater, beat egg whites until stiff peaks form.
Add coconut milk and oil to dry ingredients bowl. Mix until combined.
Fold in egg whites.
Scoop batter in preheated, oiled (or buttered) waffle iron and cook until golden brown.
This post was originally published as a contributor post on Or So She Says.
Latest posts by Christina | Food Apparel (see all)
- HOW TO DRESS UP YOUR BLACK BEANS: 5 WAYS - July 24, 2017
- Butternut Squash Risotto with Sage and Sausage Recipe - November 22, 2016
- Chewy Browned Butter Chocolate Chip Cookies Recipe - November 12, 2015