coconut raspberry waffles

Coconut Raspberry Waffles fgBreakfast. Most important meal of the day, right? So why do so many of us skip it?? I used to be really guilty of this. For a long time, I wouldn’t eat breakfast at all. The past few years, I got better about at least eating something, but it was usually just grabbing a quick granola bar on my way out the door. More recently, skipping meals has no longer been an option :) Weekdays, I’ve been trying to keep healthier- but still quick- options at the ready. On the weekends, though, we generally like to do something a little more special. These coconut raspberry waffles were a perfect fit. Still healthy, but something fun for the two of us to make together. Even better, they tasted delicious :) Coconut Raspberry Waffles On the pregnancy front, here’s a quick update for those of you who may be interested. I hit 15 weeks today! I’ve been feeling really good, and some of my fatigue is finally starting to fade (which will hopefully translate into more frequent postings over here!).  We’re anxiously awaiting our anatomy scan in a few weeks- can’t wait to see Lil Law, and to find out if it is a he or a she! Then the nursery planning can begin in full force- yay! Here’s a pic from a couple of days ago- as you can see, my belly has popped a bit already: )



  • 1 3/4 cup (7 1/2 ounces) white whole wheat flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup coconut oil, melted and cooled
  • 1/2 cup shredded coconut
  • 1 cup raspberries, fresh or frozen


Preheat the oven to 200°F.  In a large bowl, whisk together flour, sugar, baking powder, and salt. In a medium bowl, combine the milk, vanilla, eggs and coconut oil. Create a well in the dry ingredients, and pour in the wet ingredients. Stir gently until just combined. Pour the waffle batter into a hot waffle iron and cook according to manufacturer’s instructions. As you make the waffles, transfer to the oven to keep warm until they have all been made. Serve with whipped cream or maple syrup. 

Yield: about 6 servings

Source: Two Peas and Their Pod

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