Dairy-free Coconut Yogurt Waffles

Dairy-free Coconut
Yogurt Waffles

When I was a child, my mother would make waffles in her old waffle iron and smother them with margarine and Old Log Cabin syrup. That was the epitome of a special breakfast to me. Thankfully, waffles have come a long way since the 1970’s and so has our understanding of how to make those old classic recipes much more healthy. Although I love my mother’s old recipes, I have made some improvements on ingredient alternatives, including her homemade waffles recipe.

I’m not sure what changed, but when I was a kid, I had never heard the term “dairy or gluten-intolerant.” Maybe it was always there, but since we didn’t’ have those dietary restrictions in our home, it just wasn’t on my radar. Plus I was busy playing hopscotch and jacks, not thinking about milk and wheat issues – but I digress. As a parent of a DG/GF adult daughter, I look for ways to make those old classic recipes not only healthier but gluten-free and dairy-free too. The good news is it isn’t that hard. This recipe is dairy-free because I use vanilla coconut yogurt in place of milk. I haven’t tried to make them gluten-free yet, but that’s on my breakfast list of to-do’s in the near future. My favorite way to enjoy these waffles is topped with my Raspberry Chia Preserve and fresh berries. Now, we can enjoy freshly made waffles in the morning, that even my mother would have loved.

Print Recipe
Dairy-free Coconut Yogurt Waffles Yum
Lightly sweet, perfectly flavored dairy-free coconut yogurt makes these waffles perfect for breakfast or mid-day snack. Top with Raspberry Chia Preserve to give them an extra boost of excitement.
Course Breakfast
Cuisine American, European
Servings
people
Ingredients
Course Breakfast
Cuisine American, European
Servings
people
Ingredients
Instructions
  1. In a medium bowl, combine flour, salt, sugar, and baking powder.
  2. In a seperate bowl, whisk together yogurt, vanilla, and egg yolks.
  3. Stir in melted butter.
  4. Add in dry ingredients and mix until combined. The batter will be very thick and stiff at this point.
  5. Beat eggs whites until they have soft peaks. Fold them into the batter and mix to combine. The batter will be thick similar to a brownie batter.
  6. Melt coconut oil and brush over preheated waffle iron or spray wth coconut oil spray. Using a ladle or large spoon, gently ladle the batter onto the waffle iron starting in the center. Using a cake spreader or flat utensil, gently spread the batter across individual sections of the waffle iron evenly. Bake 3-4 minutes or until waffle is done.
  7. Remove waffles and serve with Raspberry Chia Preserve and fresh berries or your favorite topping.
Recipe Notes

Find my recipe for Raspberry Chia Preserve under "Sauces and Condiments" at Culinary Butterfly.com

Recipe by www.culinarybutterfly.com

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