Gluten-free and Dairy-free Mini Coconut Pandan Waffles
Servings: 4 mini waffles
Equipment
- Mini waffle Iron
Ingredients
- ⅓ cup fine almond flour
- ⅓ cup + 2 Tbsp almond milk or coconut milk
- ¼ cup coconut flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon pandan extract, can sub vanilla extract for plain waffles
- 2 medium eggs
- 2 tablespoon monkfruit sweetener, can sub for granulated sugar
- 2 tablespoon toaste coconut flakes, optional
- 1 cup coconut whipped cream, optional
Instructions
- In a mixing bowl, whisk together 2 eggs, ⅓ cup + 2 Tablespoons almond milk, and ½ teaspoon pandan extract.
- In a separate bowl, whisk together ⅓ cup almond flour, ¼ cup coconut flour, ¼ teaspoon salt, 2 Tablespoons monkfruit sweetener, and 1 teaspoon of baking powder. Whisk all the dry ingredients together, ensuring to break up any clumps.
- Fold the dry ingredients into the egg and milk mixture, until combined. Give it a quick whisk to break up any clumps but be sure not to over mix the batter.
- Pre-heat a mini waffle iron until waffle iron is hot. Once it's preheated, spray the waffle iron with a non-stick spray (I used a coconut oil spray) and scoop roughly ¼ cup of the batter into the waffle iron. Let it cook for 2-3 minutes or until slightly golden brown on the outside. Put it on a plate and repeat this step for the remaining batter.
- Serve immediately and enjoy with some toasted coconut flakes and coconut whipped cream!