I’m not usually the biggest fan of a sweet breakfast, or sweets in general. But every once in a while, the call of the waffle is too loud to ignore.
This morning I made some totally vegan, almost healthy, Coconut Lime Waffles. They were so frickin’ yummy! I topped them with some sliced bananas, some dreamy Coconut Whipped Cream, and a few coconut shreds for prettiness.
If you’re looking for a vegan waffle recipe, here ya go! And let me tell you… I might like this vegan whipped cream even better than the real thing.
Vegan Coconut Lime Waffles

(makes 6-8 waffles, depending on the size of your iron)

  • 1 1/2 cups flour (you could use whole wheat or spelt flour instead)
  • 1 1/2 tbsp baking powder
  • pinch of salt
  • zest of one lime (save a couple pinches for garnish if you fancy)
  • 1/2 cup shredded unsweetened coconut (plus some extra for that garnish)
  • 2 1/2 tbsp lime juice (basically the juice from that lime you just zested)
  • 1 tsp vanila extract
  • 2 tbsp agave nectar
  • 3 tbsp coconut oil (melted)
  • 1 1/2 cups almond milk, room temperature (you could totally use water or regular milk)
  • 1 banana, sliced (or topping of choice)
  • maple syrup to taste

Preheat your waffle iron.

Whisk together flour, baking powder, salt, lime zest, shredded coconut.

In another bowl, whisk the lime juice, vanilla, agave, coconut oil, and almond milk.
It is best if the almond milk is room temperature, or else your coconut oil is going to solidify again. If your almond milk is cold, you can add it to the dry mixture after whisking in the oil mixture.

Add the wet ingredients to the dry ingredients, mix until just combined. It should be a thick lumpy batter.

Spray your waffle iron with oil. I used my coconut oil cooking spray. Spoon the batter into your iron, and let it cook according to the directions of your waffle iron.

Top the warm waffles with your toppings, I did sliced banana, maple syrup, coconut whip.

Vegan Coconut Whipped Cream

  • 1 can of coconut milk, put in the fridge overnight
  • 1 vanilla bean, or 1 tbsp vanilla extract
  • 1 tbsp agave nectar

Store the coconut milk in the fridge over night. This lets the cream solidify and rise to the top.

In the morning, scoop off the thick, hard cream into a chilled bowl.

Add the vanilla and agave, and whip until it looks like whipped cream, and enjoy on whatever you like.

Let me know if you try this recipe, or any variations! You could swap the lime for lemon, and top with strawberries, or add pumpkin puree in place of the oil & some spices, the possibilities are endless with a basic batter recipe. Tag me on instagram so I can see your creations @vegcouver


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