Coconut Greek Yogurt Waffles are light and fluffy, with a delicious tang from the yogurt, and a mild coconut milk flavor. They’re delicious topped with maple syrup, whipped cream, toasted coconut flakes, or fruit.
Today I’m bringing you breakfast. The funny thing is, I actually made these waffles for dinner. 🙂 You can certainly decide what time of day to make them, just as long as you do make them. Ever since I made Greek Yogurt Pancakes with Blueberry Maple Syrup, I’ve been itching to make a waffle version. Those pancakes were my favorite. Well, the waffles are finally here, and I’m sorry it took me so long. They’re every bit as good as the pancakes!
I didn’t make a fancy syrup this time. The best part is, you really don’t have to. Plain old maple syrup rocks on these waffles, too. I also added the toasted coconut flakes from Trader Joe’s on top, and it was delicious. If you’d like a nice fruity topping, click the link above for the Blueberry Maple Syrup from my pancake recipe. You can also make my Roasted Strawberries or Mixed Berry Compote. I froze the leftover waffles and toasted one up for lunch the next day and topped it with peanut butter, banana, and honey. Yup, that was good. 🙂
I used coconut milk and coconut oil in these waffles, hence the “coconut” in the title. You can always use regular milk or canola oil if you prefer — they will still be great. The Greek yogurt is a must, though. These waffles have a wonderful tangy flavor that the Greek yogurt lends, and it also makes them extra light and fluffy. I used 2% plain Chobani yogurt — my favorite.
These waffles are extra healthy due to the lowfat coconut milk, yogurt, AND they’re whole grain, too. I always use half whole wheat flour and half all purpose, and the texture is never sacrificed. Great taste AND healthy? These waffles are just what the doctor ordered. 😉
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 large eggs
- 1¼ cup low fat coconut milk
- ¾ cup 2% plain Chobani Greek yogurt
- 4 tablespoons coconut or canola oil
- 2 tablespoons agave syrup or honey
- 1 teaspoon pure vanilla extract
- Preheat the waffle iron according to manufacturer's instructions.
- In a large bowl, whisk together the flours, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a medium bowl, lightly beat the eggs. Add the coconut milk, yogurt, oil, agave syrup, and vanilla, and whisk until well combined. Pour the wet ingredients over the dry ingredients, and stir just until incorporated.
- Spray the waffle iron with cooking spray. Pour the batter into each cavity, and spread evenly, careful not to overfill. Close the lid and cook until the waffles are golden brown. Remove and repeat. Serve waffles warm.
Recipe adapted from Two Peas and Their Pod's Honey Yogurt Waffles.