You’ll be transported to the islands instantly with this grain-free twist on breakfast waffles. Ingredients like coconut milk, shredded coconut and blended pineapple infuse batter with a tropical flavour the whole brunch crew will love.
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INGREDIENTS
Ingredients
Preparation
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INGREDIENTS
- 1 cup (250 ml) almond flour
- 1 cup (250 ml) Potato Starch
- 1/4 tsp (1 ml) Sea Salt Grinder
- 2 tsps (10 ml) baking powder
- 2/3 cup (150 ml) unsweetened shredded coconut
- 1/2 cup (125 ml) Coconut Milk
- 1/4 cup (60 ml) Liquid Honey Bee
- 2 eggs
- 1 tsp (5 ml) Pure Vanilla Extract
- 2 cups (500 ml) frozen pineapple
What you'll need
Preparation
- 1 Preheat waffle iron according to manufacturer’s directions.
- 2 In a large bowl, whisk together almond flour, potato starch, baking powder, salt and coconut.
- 3 In a separate bowl, whisk together coconut milk, honey, eggs and vanilla.
- 4 Defrost pineapple in microwave and drain off any liquid. Pulse in blender or with an immersion blender until no large chunks remain. Stir into wet ingredients.
- 5 Add wet ingredients to dry ingredients and whisk until no lumps remain.
- 6 Add batter to waffle iron ½ cup (125 mL) at a time and cook according to manufacturer’s directions.
NUTRITION INFORMATION
(per Serving)MissingNutritionInformationRecipe
