Coconut Pecan Waffles Recipes

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PECAN WAFFLES



Pecan Waffles image

I've tried for years to duplicate a delicious waffle I ate at a restaurant chain here in the South. This is the closest I've come, and they're crisp and nutty. Butter and maple syrup are my family's favorite toppings. Why not serve them for your holiday brunch? -Susan Jansen, Smyrna, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 10 waffles (4-1/2 inches).

Number Of Ingredients 8

1-3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature, separated
1-3/4 cups milk
1/2 cup canola oil
1 cup chopped pecans
Maple syrup

Steps:

  • In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter. , Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup.

Nutrition Facts : Calories 589 calories, Fat 43g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 590mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.

COCONUT WAFFLES



Coconut Waffles image

So tender they almost melt in your mouth, these waffles have a hint of coconut flavor in every bite. We like to top the golden stack with whipped cream and a drizzle of chocolate sauce for an indulgent morning treat.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8 waffles.

Number Of Ingredients 10

1-3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
Dash salt
3 eggs
1 can (13.66 ounces) coconut milk
6 tablespoons butter, melted
1/8 teaspoon coconut extract
3/4 cup sweetened shredded coconut
Chocolate ice cream topping and whipped cream

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, coconut milk, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut., Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve desired amount of waffles with whipped cream and chocolate topping., To freeze waffles, arrange waffles in a single layer on baking sheets. Freeze overnight or until firm. Transfer to a resealable plastic freezer bag. Waffles may be frozen for up to 2 months., To use frozen waffles: Reheat waffles in a toaster. , Serve with chocolate topping and whipped cream.

Nutrition Facts : Calories 706 calories, Fat 48g fat (36g saturated fat), Cholesterol 204mg cholesterol, Sodium 569mg sodium, Carbohydrate 59g carbohydrate (13g sugars, Fiber 3g fiber), Protein 13g protein.

PECAN WAFFLES WITH ROASTED PECAN AND BANANA SYRUP



Pecan Waffles with Roasted Pecan and Banana Syrup image

Provided by Emeril Lagasse

Categories     main-dish

Time 25m

Yield 16 (4-inch) Belgian waffles, 8 servings

Number Of Ingredients 13

2 cups all-purpose flour
1/2 cup ground lightly toasted pecans
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 eggs, separated
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup melted butter plus 1/2 cup cold butter, cut into pieces
2 1/2 cups milk
Vegetable oil or nonstick cooking spray, for coating the waffle iron
1 cup pecan pieces
1/2 cup cane syrup
4 medium bananas, peeled and cut into 1/2-inch slices

Steps:

  • Preheat the waffle iron according to manufacturer's instructions and preheat the oven to 200 degrees F.
  • Combine the flour, pecans, baking powder and salt in a medium mixing bowl and whisk to combine. In another bowl, combine the egg yolks and sugar and whisk until pale yellow. Add the vanilla extract, 1/2 cup melted butter, and milk, and whisk to blend. Combine the egg and milk mixture with the flour mixture and whisk until just combined. Do not overmix.
  • In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix.
  • Using a pastry brush, lightly coat the waffle iron with some of the vegetable oil. Pour enough batter into the iron to just barely cover the waffle grid. Close the waffle iron and cook according to manufacturer's instructions, or until golden brown, 4 to 6 minutes. Transfer to a baking sheet and keep warm in the oven while you prepare the remaining waffles.
  • In a saute pan, add the remaining 1/2 cup of butter and the pecan pieces. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes. Add the banana slices and cook until light golden and soft, 2 to 3 minutes. Add the syrup and bring to a simmer. Serve with the warm waffles.

ALMOST-FAMOUS PECAN WAFFLES



Almost-Famous Pecan Waffles image

Provided by Food Network Kitchen

Time 40m

Yield 6 large waffles

Number Of Ingredients 13

3/4 cup pecans
1 1/2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 cup whole milk
1/2 cup buttermilk
2 teaspoons vanilla extract
2 tablespoons unsalted butter, melted and cooled, plus more for brushing and topping
1/4 cup vegetable shortening, melted and cooled
Maple syrup, for topping

Steps:

  • Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet; bake until toasted, 5 to 7 minutes. Let cool, then chop. Reduce the oven temperature to 200 degrees F.
  • Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk the egg, milk, buttermilk and vanilla in a separate bowl until combined. Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined. (The batter will be lumpy.)
  • Preheat a waffle iron and brush with melted butter. Ladle some batter into the iron (about 1/2 cup, depending on your waffle iron); sprinkle with 2 tablespoons toasted pecans. Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Top the waffles with butter and maple syrup.

PECAN WAFFLES WITH SAUTéED BANANAS AND CINNAMON HONEY



Pecan Waffles with Sautéed Bananas and Cinnamon Honey image

Provided by Kendall Conrad

Categories     Fruit     Nut     Breakfast     Brunch     Kid-Friendly     Tropical Fruit     Banana     Tree Nut     Pecan     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 14

Waffles
2 cups unsalted raw pecans
4 large eggs
8 tablespoons (1 stick) unsalted butter, melted, plus more for greasing the waffle iron
1/4 cup honey
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
Pinch of salt
Sautéed Bananas
1 tablespoon unsalted butter
1 teaspoon coconut oil or vegetable oil
3 very ripe bananas, sliced
1 cup honey
1 tablespoon ground cinnamon

Steps:

  • To Make The Waffles
  • Preheat a waffle iron according to the manufacturer's directions. Preheat the oven to 200°F.
  • In a food processor, pulverize the pecans until finely ground. Add the eggs, butter, honey, vanilla, baking soda, and salt, and blend well.
  • Grease the waffle iron using a partially wrapped stick of cold butter. Hold the butter by its wrapped end and rub the other end all over the waffle iron's cooking surface. Add 1/4 cup batter and cook for a few minutes, until golden brown. Set right on the oven rack to crisp up and keep warm while you cook more.
  • To Prepare The Bananas
  • Melt the butter with the oil in a sauté pan over medium heat. Add the bananas and cook for about 6 minutes, turning once, until golden brown. Set aside.
  • Mix the honey and cinnamon until well blended.
  • Place the waffles on warmed plates, top with the bananas, honey, and serve.

NUTTY PECAN WAFFLES



Nutty Pecan Waffles image

Serve with warmed syrup and cinnamon sugar.

Provided by sal

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 30m

Yield 4

Number Of Ingredients 9

3 cups all-purpose flour
1 tablespoon baking powder
¼ cup sugar
½ teaspoon baking soda
3 eggs, separated
2 cups buttermilk
⅓ cup butter, melted
½ cup vegetable oil
1 ⅔ cups finely chopped pecans

Steps:

  • Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder, sugar and baking soda. In a separate bowl, beat together egg yolks and milk. Add milk mixture, butter and oil to flour; stir gently to combine. Beat egg whites until stiff peaks have formed; fold into batter.
  • Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron and sprinkle generously with chopped pecans. Cook until golden brown. Keep warm in oven while remaining waffles cook.

Nutrition Facts : Calories 1183.6 calories, Carbohydrate 97.2 g, Cholesterol 185 mg, Fat 81 g, Fiber 6.9 g, Protein 22.8 g, SaturatedFat 18.8 g, Sodium 700.9 mg, Sugar 20.7 g

COCONUT CRUNCH HEALTHIER WHOLE-GRAIN WAFFLES



Coconut Crunch Healthier Whole-Grain Waffles image

For a hearty morning meal, preheat the waffle iron. These whole-grain waffles will satisfy a sweet tooth with minimal added sugars and saturated fat. Try the variations we've provided or substitute for the milk, spread, crunch, and sweetener and customize the waffles to your taste (see below).

Provided by thehungryscientist

Categories     Waffles

Time 35m

Yield 8

Number Of Ingredients 12

1 cup white whole wheat flour
¾ cup all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
¼ teaspoon salt
1 ¾ cups refrigerated unsweetened coconut milk beverage
½ cup canola oil
2 large eggs, lightly beaten
1 teaspoon vanilla extract
½ cup plain coconut milk yogurt
½ cup toasted unsweetened coconut chips
8 teaspoons agave nectar

Steps:

  • Stir together flours, sugar, baking powder, and salt in a bowl. Stir together coconut milk, oil, eggs, and vanilla in another bowl.
  • Make a well in the flour mixture and pour in the egg mixture all at once. Stir just until moistened. (Batter will be slightly lumpy.)
  • Preheat a waffle iron according to manufacturer's instructions.
  • Lightly grease the preheated waffle iron and spoon 1/2 cup batter onto the surface. Close and cook until waffle is golden brown and the iron stops steaming, 3 to 5 minutes. Repeat to cook remaining waffles.
  • Top each waffle with 1 tablespoon yogurt, 1 tablespoon coconut chips, and 1 teaspoon agave nectar.

Nutrition Facts : Calories 415.5 calories, Carbohydrate 33.2 g, Cholesterol 46.5 mg, Fat 30.5 g, Fiber 4.4 g, Protein 6.2 g, SaturatedFat 14.7 g, Sodium 271.4 mg

SWEET POTATO AND PECAN WAFFLES



Sweet Potato and Pecan Waffles image

Make a big batch of these bright orange waffles when you want to slow down and make a nice, hot breakfast-then freeze the leftovers to pop in the toaster on mornings that aren't so slow.

Provided by Cara Clark

Categories     HarperCollins     Breakfast     Waffle     Sweet Potato/Yam     Pecan     Oat     Dairy Free

Yield 4 servings

Number Of Ingredients 15

1 medium sweet potato, baked until tender, skin removed, and mashed (about 3/4 cup)
1 cup rolled oats
1 cup unsweetened almond, coconut, or cashew milk
2 eggs or egg replacer equivalent
3 tablespoons unsweetened almond butter
1 tablespoon flax meal
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Zest of 1 medium clementine
Pinch of ground cardamom
Pinch of ground nutmeg
½ cup chopped pecans, plus more for topping
Olive oil cooking spray
Maple syrup, for serving (optional)

Steps:

  • Combine all of the ingredients except the pecans in a blender or food processor and blend until relatively smooth (there may still be some lumps; that's okay). Fold in the pecans.
  • Preheat a waffle iron to medium heat and grease with cooking spray. Pour about ¾ cup of the batter into the center of the waffle iron. Press closed and cook until the waffle is golden brown and the edges are slightly crisp, 3 to 4 minutes. Flip and repeat on the other side. Serve warm topped with pecans and a drizzle of maple syrup, if desired.

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