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A plate of waffles with someone in a light orange shirt pouring syrup overtop

Perfect Waffles

Annette Thurmon's recipe for perfect breakfast waffles made with health-conscious ingredients.
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Ingredients

Waffles

  • 2 cups all-purpose flour substitute gluten-free at a ratio of 1:1
  • 2 tbsp baking powder
  • 1 tsp sea salt
  • 1 15-oz can full-fat coconut milk
  • ¼ cup water
  • 2 tbsp maple syrup or honey
  • 1 ripe banana smashed (optional)

Instructions
 

Waffles

  • Whisk together the flour, baking powder and sea salt in a large bowl.
  • Add the coconut milk, water and maple syrup. Mix well.
  • Add the banana, if using.
  • If the batter is too thick, add 1 tbsp of water at a time until you get the right consistency.
  • Heat a waffle maker to medium-high and coat the plates with a little butter.
  • Pour ¼ to ½ cup of batter onto the waffle maker.
  • Cook for about 5 minutes or until ready.
  • Serve warm. Leftovers freeze well and you can reheat them in the toaster.

Notes

  • Feel free to dress up these waffles by adding 1 tbsp vanilla, almond or lemon extract; mixing in some chocolate chips or pecans or serving with fresh fruit or maple butter (see below)
  • To make maple butter, add 2 sticks room-temperature unsalted butter, ¾ cup maple syrup and ½ tsp salt to a medium bowl. Mix well. The maple butter keeps in the refrigerator for up to a month in an airtight container.