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Belgian Coconut Waffles

Belgian Coconut Waffles
(6 servings)    Printable Version

  • 1 and 1/2 cups unbleached flour
  • 2 teaspoons baking powder
  • 1/2 cup shredded coconut
  • 2 tablespoons maple syrup
  • 2 tablespoons honey
  • 3/4 to 1 cup reduced fat milk
  • 6 egg whites
  • 1/2 cup fat-free-egg-substitute
  • 4 tablespoons canola oil
Preheat your waffle iron. In a large bowl, whish the flour, baking powder and coconut. In a small bowl, whisk together the syrup, honey and egg substitute. Stir in the oil and milk.

In a medium bowl, beat the egg whites until stiff. Make a hole in the center of the dry ingredients. Pour the liquid mixture into the hole. Gently fold the whites into the batter. Bake in the waffle iron until golden brown. 6 to 8 minutes.


Have a great breakfast!!!


Mr Breakfast would like to thank Checkers for this recipe.

Recipe number 226. Submitted 5/6/2002.


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Latest Breakfast Lover Comments for Belgian Coconut Waffles


Overall Average Rating = 5 (out of 5)


View all 5 comments for this recipe.



By mdw

Recipe Rating (out of 5):

I made a few changes: I used sweetened angel flakes coconut, so I omitted the honey. Also, I used bleached flour, only 5 egg whites plus a whole egg and omitted the egg-substitute.

These waffles are not too sweet and came out VERY crispy!!! We got 8 servings (the batter went nuts once it hit the waffle iron!) Spread them with Nutella... YUM!

Comment submitted: 11/1/2008 (#6724)



By mmdonuts

Recipe Rating (out of 5):

mmmm. mi gusta cocos!

Comment submitted: 8/25/2008 (#6319)



By ann

Recipe Rating (out of 5):

These came out very floppy and squishy, not crisp and light. I wonder if it is because there was no butter or sugar in the recipe.

Comment submitted: 3/16/2008 (#4832)



View all 5 comments for this recipe.



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