Whole Wheat Coconut Waffles

Remember how I remarked a few months ago that the whole wheat waffles in Alice Waters’ recipe weren’t nearly as crispy as I’d like them to be? Sorry Ms. Waters, but these waffles are way better. They have the most amazing crunch, an impossible amount of fluffy interior, and the most divine coconut flavor and scent. And they are as crisp as they possibly can be. They fulfill every expectation I had for them.

Through the comments on Orangette last month, I learned how to make whole wheat waffles using King Arthur Flour’s recipe. A Homemade Life by Molly Wizenberg, a writer who grew up in Oklahoma City not far from where I did, had just finished reading and winning my heart.

I visited Molly’s blog in search of more of her delicious writing and came on a post where she asked her followers for their go-to waffle recipe. Her folks know their waffles, and she received more than 200 recommendations. Being the whole grain nerd that I am, I searched all of the comments for the words “whole wheat” and discovered that this King Arthur Flour recipe for whole wheat waffles was the obvious winner. The five star rating and positive reviews made me believe that this dish would be “the one,” even though it was nearly too basic and almost too simple to require any special techniques. The ideal recipe for whole-wheat waffles.

Of course, me being me, I had to make a few adjustments. I couldn’t resist substituting coconut oil and coconut milk for the standard butter and milk because, as you may have seen, I’ve been on a coconut kick lately. Success! The finest waffles I’ve ever eaten and unquestionably the best I’ve ever prepared are these.

I also decided to prepare a quick and simple cranberry sauce because I’ve been on a cranberry kick lately. The recipe below only yields enough for each waffle to receive a generous tablespoon. Even though it’s incredibly good, these coconut waffles don’t require anything special. Real maple syrup is the ideal amount.

Recipe for Cranberry Cinnamon Sauce Adapted from Blueberry Ginger Syrup in the Green Market Baking Book (seen here)


  • 1 cup cranberries, either fresh or frozen
  • maple syrup, two tablespoons
  • 1 and a half teaspoons of arrowroot starch (or cornstarch)
  • 1/four teaspoons of cinnamon
  • water, 3 tablespoons


  • In a small pan over medium heat, combine all the ingredients and bring to a boil.
  • For around three to five minutes, stir continuously, allowing the sauce to thicken and turn red as the cranberries pop. I’m done now!

Also read: Cranberry Orange Steel Cut Oats


  • two teaspoons of baking powder for one and a half cups of whole wheat flour, either white or normal.
  • Salt, 1/2 teaspoon
  • 2 teaspoons of raw turbinado sugar
  • One big egg
  • room temperature 1 1/2 cups unsweetened coconut milk (or lukewarm milk)
  • 5 tablespoons of melted butter or a third cup of melted virgin coconut oil
  • 1/2 tsp. vanilla extract


  • Warm up your waffle maker.
  • The dry ingredients should be whipped together in a medium basin (flour, baking powder, salt, and sugar).
  • Whisk the wet ingredients together in a separate basin (egg, coconut milk, coconut oil and vanilla extract).
  • Mix the dry ingredients just enough to blend after adding the wet ingredients. There will be some lumps in the batter, but that’s okay.
  • According to the waffle iron manufacturer’s instructions, cook the waffles.