Coconut Greek Yogurt Waffles
Coconut Greek Yogurt Waffles are light, fluffy coconut waffles with a delicious Greek yogurt tang. Top with maple syrup for the perfect breakfast!
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, 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!
Top these coconut waffles with maple syrup, fresh fruit and coconut flakes for one delicious, hearty breakfast.
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.
These coconut waffles are extra healthy due to the low fat 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
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1 1/4 cup low fat coconut milk
- 3/4 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.
- Substitute low fat milk for the coconut milk if desired.
- Recipe adapted from Two Peas and Their Pod's Honey Yogurt Waffles.
Serving Size:1 waffle
Amount Per Serving: Calories: 264 Total Fat: 12g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 47mg Sodium: 326mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 3g Sugar: 9g Sugar Alcohols: 0g Protein: 8g