This post is sponsored by Barlean's. In exchange for writing this post, I received compensation and the products mentioned below. As always, all content and opinions are my own.
I love breakfast food: pancakes, French toast, waffles, muffins, cinnamon rolls. The problem is that nutritionally, these foods are more akin to a dessert than a meal that will give me the energy I need to satisfy me until lunch. When Barlean's challenged me develop a recipe for a treat using their Butter Flavored Coconut Oil, my first thought was breakfast. Could I make a better-for-you waffle that would be a delicious and reasonably healthy way to fuel my day?
I've previously used Barlean's Butter Flavored Coconut Oil in my vegan chocolate oatmeal no-bake cookies and on popcorn. It can be substituted 1-to-1 for butter in baking, cooking, and frying under 375 degrees. In addition to being vegan, it's organic, non-GMO, free of trans fats, sustainably sourced, and flavored naturally with botanical extracts. It really does taste like the real thing—I loved the rich, buttery flavor that it gave my waffles.
Besides coconut oil, these waffles include white whole-wheat flour and Barlean's Flax-Chia-Coconut Blend for an added nutritional boost. There's less sugar than a traditional waffle recipe, but plenty of flavor thanks to the cocoa and butter flavored coconut oil. Even better? These waffles make for a hearty, satiating breakfast to nutritiously jump start my morning.
Note that the egg and milk should be at room temperature—otherwise, the melted coconut oil will solidify when combined with the other ingredients. This recipe makes about three six-inch waffles. Leftover waffles can be kept in a tightly sealed container or zip-top bag for a couple days or frozen and then reheated in a toaster. They're delicious enough to eat plain and also excellent with fresh strawberries.
Want to try this recipe for yourself? I'm giving away a bottle of Barlean's Butter Flavored Coconut Oil to a randomly selected reader—enter the Rafflecopter giveaway at the end of this post by midnight on February 25, 2018 (U.S. residents only).
- 1 egg, at room temperature
- 1/2 cup all-purpose flour
- 1/4 cup white whole-wheat flour
- 2 tablespoons cocoa powder
- 2 tablespoons Barlean's Flax-Chia-Coconut Blend
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup milk, at room temperature
- 1/4 cup Barlean's Butter Flavored Coconut Oil, melted
- cooking spray
- sliced strawberries for serving, if desired
Heat waffle iron.
Beat egg in a medium bowl until light and fluffy. Add the flours, cocoa powder, flax-chia-coconut blend, sugar, baking powder, and salt and whisk just until moistened. Add the milk and coconut oil and whisk just until smooth.
Spray heated waffle iron with cooking spray. Add batter to waffle iron and bake until steaming stops.
If desired, serve waffles topped with strawberries.
If you enjoyed this post, pin it!