Vegan coconut waffles


It’s been a while since the last time I cooked waffles. Well, I must say that I actually miss it. It makes me realize that there’s no doubt I need to buy a new waffle maker until summer; otherwise, I reckon, I will be a very very miserable girl. For now, I’ll leave you with one of my favourite waffles: vegan coconut waffles. The coconut taste is really strong; nevertheless, the waffles are quite soft because of the cornstarch. What’s more, it’s actually possible to make waffles without eggs. And so, the waffles are great not only for students who tend to forget about at least one ingredients from the recipe, but also for vegan. Besides, it’s possible to replace the whole wheat flour with oat flour so people who eat gluten free may try these, too.


I love to serve the waffles with some seasonal fruits such as strawberries and raspberries. However, you may indulge yourself and serve them not only with strawberries, but also chocolate spread, peanut butter or maple syrup; and, of course, desiccated coconut. Friendly reminder: if you live with your friends, you’d better cook more waffles than you actually were going to. If you do so, they’ll love you forever. If you didn’t, you may get new enemies. So, there you go – save the recipe and spear the waffle love.

/1-2 servings/Obraz-2020
– 45g whole wheat flour*
– 20g cornmeal
– 90ml coconut milk
– 1 tbsp cane sugar
– 1/2 tsp baking powder
– 1 tbsp grated coconut flakes
– a pinch of salt

Sift together cornmeal, whole wheat flour, baking powder, salt and cane sugar. Add coconut milk. If the coconut milk’s consistency isn’t liquid, leave it for a few minutes to melt and then add it to the flour mix. Mix all ingredients until the batter is smooth. In the end stir in grated coconut flakes. Bake the waffles in pre-heated waffle machine until they’re ready (approximately 5 minutes). Serve with favourite additions: for example strawberries.
*gluten free version: oat flour



Coconut Pancakes


Some time ago I bought a huge pack of coconut flour from RealFoodSource. I decided to purchase the product mostly because of the nutritional value of coconut flour. The flour is rich in fiber and protein but, fortunately, low in carbs and calories. It’s also gluten free so everyone can eat it without worrying about side effects. Although the flour is more expensive than a flour you may get in a supermarket, it’s much more efficient. Honestly – it seems to last forever, and ‘last forever’ is the best food description on a student budget. Especially, if it allows you to prepare something really tasty.

Having said that, I started thinking: that flour is healthy. Pancakes are made of a flour. So, now pancakes can be actually healthy, huh? I had to make use of it. And so, there we go: coconut pancakes. The pancakes are thick and fluffy – thanks to the coconut flour, which absorbs twice as much liquid as an ordinary flour. Besides, there are really easy to cook. You don’t need to be a master chef or have a day off to be able to make them. It’s easy. It’s healthy. It’s tasty. If it sounds appealing to you, go, order the flour and enjoy. The recipe is here:

/6 pancakes/
– 50g whole wheat flour
– 20g coconut flour
– 1 egg
– 1/3 cup of milk
– 1 tbsp coconut oil
– 1 tsp maple syrup
– 1/2 tsp baking powder
– 1/3 tsp bicarbonate of soda

Mix the dry ingredients, then add milk, coconut oil, maple syrup and egg. Beat the batter until smooth. Leave the batter stand for a few minutes. Heat a non-stick frying pan over a medium heat and add a ladle of batter (1 full tablespoon for one pancake). Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are gold. Serve with maple syrup, fresh fruits or chocolate spread.