coconut vanilla waffles

Since breakfast for dinner is one of my kids favorite meals, and often requested, we love to switch it up.

We’ll do pancakes, we’ll do tortillas and make burritos or tacos — breakfast style of course, and everyone loves a good waffle.

We use waffles as taco shells for tacos, eat them on their own, and even cook them with strips of bacon inside the batter. But we also love a good throwback classic, and this particular recipe harkens back to when my oldest weren’t able to stomach dairy (pun intended). I’ve since added back egg, instead of a substitute, and I’ve switched out rice milk for coconut milk to add a subtle flavor to the waffles themselves.

And if all four of my kiddos love it, you know it’s a good bet everyone else will as well.

Ingredients:

3 1/2 cups flour

1/2 tsp salt

2 Tbsp baking powder

1 egg

2 cups coconut milk

1 1/2 cups water

1 cup avocado oil

1 1/2 tsp vanilla paste

Directions:

Preheat waffle maker.

In a large bowl, whisk together flour, salt and baking powder.

Form a well in the center. Add egg, coconut milk, water, oil and vanilla paste. Whisk together incorporating flour mixture as you do so.

Using a cookie scoop, add batter to waffle maker and cook to your desired level of doneness.