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Flax-coconut waffles with strawberry butter

Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Servings: 4 to 6 people
Ingredients Method

Ingredients
  

  • 1/4 cup unsalted butter of your choice, melted, plus more for greasing
  • 1½ cups waffle mix of your choice
  • ½ cup whole wheat flour
  • ½ cup unsweetened desiccated (finely grated) coconut
  • ¼ cup flax seeds
  • 2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 cups milk of your choice, such as unsweetened coconut milk
  • 2 large eggs, at room temperature
  • 1/2 cup pure maple syrup, plus more for serving
  • 1 1/4 tbsp pure vanilla extract
  • confectioners' sugar, for dusting (optional)
  • sliced strawberries and bananas, for serving
  • strawberry butter, for serving
For strawberry butter
  • 1 cup unsalted butter of your choice, at room temperature
  • 1 tbsp grated strawberry
  • 1/4 tsp confectioners' sugar
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 tsp kosher salt

Method
 

  1. Preheat the oven to 200°F and set a rack inside a rimmed baking sheet. Heat and grease a standard-size waffle iron.
  2. In a medium bowl, whisk the waffle mix with the whole wheat flour, coconut, flax seeds, cinnamon, baking powder, baking soda, and salt.
  3. In a large bowl, whisk the milk with the eggs, maple syrup, vanilla extract, and the ! cup of melted butter.
  4. Fold the dry ingredients into the wet ingredients until no lumps remain. Pour 1 cup of the waffle batter into the preheated iron (this may vary based on the size of your waffle maker) and cook on medium-high heat until the waffle is golden brown, 5 to 6 minutes. Transfer the waffles to the oven to keep warm. Repeat with the remaining batter.
  5. Transfer the waffles to plates or a serving platter. Lightly dust with confectioners’ sugar, if desired, and top with a dollop of the Strawberry Butter, sliced strawberries and banana. Serve right away, passing warm maple syrup on the side for drizzling.
For strawberry butter
  1. In a food processor, pulse all of the ingredients together until smooth. Alternatively, you can mix everything by hand in a medium bowl. Scrape the strawberry butter into a small bowl, cover, and refrigerate until ready to use. *The strawberry butter can be refrigerated for up to 1 week.