How to Make Favorite Waffles with vanilla coconut yoghurt & strawberries banana maple

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, waffles with vanilla coconut yoghurt & strawberries banana maple. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Waffles with vanilla coconut yoghurt & strawberries banana maple is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Waffles with vanilla coconut yoghurt & strawberries banana maple is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have waffles with vanilla coconut yoghurt & strawberries banana maple using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Waffles with vanilla coconut yoghurt & strawberries banana maple:

1. Get 1.5 cups Brown rice flour
2. Get 1/2 cup Coconut flour
3. Prepare 1/4 Teaspoon Murray river sea salt
4. Take 2 Teaspoons Baking powder
5. Make ready 1.5 cups Unsweetened Almond milk
6. Get 1 scoop protein powder of choice (optional)
7. Make ready 2 Eggs
8. Prepare 4 Tablespoons Coconut oil
9. Make ready 1 Tablespoon Maple syrup
10. Get 50 g each of Blueberries, Raspberries and Strawberries
11. Take Olive/coconut oil spray

Steps to make Waffles with vanilla coconut yoghurt & strawberries banana maple:

1. Heat a waffle maker.
2. Combine all dry ingredients together.
3. Mix the milk, coconut oil and eggs. Stir in the wet ingredients into the dry ingredients. Add a little more milk to make a batter consistency.
4. Spray waffle maker lightly with spray. Pour batter into waffle maker, cook for 3-5 minutes, or until cooked through.
5. Serve topped with berries, banana maple syrup and a dollop or two of vanilla coconut yoghurt.
6. Note: you can freeze leftover waffles in the freezer between baking paper.
7. Note: If using protein powder you may want to add another 1/4 cup of almond milk so the consistency isn't too thick.

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