Coconut-Orange-Chocolate Waffles

You know this thing people do, where they buy something new and then obsess about it until they don’t want to do anything with it? That’s the relationship between me and my newly acquired waffle maker at the moment.

I’ve already whipped up waffles close to half a dozen times and do-ffles (savoury waffles with leftover dosa batter – you may now proceed to unfriend/unfollow me) a few times in the last month or so. I tweaked my basic vegan pancake recipe to make these and they’re delicious. Even better the next day.

Here’s what you need:

1.5 cups whole-wheat flour or all-purpose flour (I used whole-wheat + oat flour)
3T sugar (I used coconut sugar)
2T wheat bran (optional)
1/2T baking powder
1/4t salt
3T coconut oil
1 cup coconut milk (almond, soy or dairy milk would work too)
1/4-1/2 cup water
1t vanilla essence (I scraped down and used half a vanilla pod)
2T desiccated coconut
Chocolate chips or chocolate shavings (optional). I used the shavings from 4 pieces of Mason & Co Zesty Orange Dark Chocolate.
Zest of one orange (for a more zesty flavor, optional)

Method:

Mix the flour, baking powder, salt, wheat bran (if using), and sugar in a large bowl.
In another bowl mix together the coconut oil, oil, 1/4 cup water and the vanilla.
Pour the wet ingredients into dry, gently fold in until everything’s combined. Add more water if needed. Don’t over mix. If you plan to make pancakes, add lesser water to make a thick batter.
Finally fold in the desiccated coconut and chocolate shaving (if using) and let sit for 5 minutes.
In the meantime, heat your waffle iron or griddle. Pour the batter and cook until done. 5-7 minutes if you’re making waffles and about 30-40 seconds on each side if you’re making pancakes.
Top with more chocolate shavings/ fresh fruits/ nut butter or nice cream and you have a delicious breakfast ready in less than 30 minutes.
Leftovers can be refrigerated for a few days or can be frozen for longer.