Lemon Zest Waffles with Hibiscus Coconut Whip pack a powerful punch of flavor, that makes them a little more special than your average recipe. The lemon zest and lemon juice add the slightest bit of lemon flavor, which the coconut whip pairs up perfectly with. The hibiscus flowers are sweet and fruity with a slight tang.

These waffles are thick and fluffy but what I love most, is that they are healthy! Sweetened only with coconut nectar or coconut sugar, they rank lower on the glycemic index than with refined sugar, which means no blood sugar spike to bring down your weekend vibes! The coconut oil mixed into the batter, and the coconut whip topping, add some healthy fats to the start of your day, which keeps your energy levels balanced and your appetite satisfied. Sprouted flour is easier on your digestive system thanks to enzyme levels, and is higher in healthy nutrients while lower in anti-nutrients (unlike traditional flour). The germinating process (when the grains sprout) breaks down some of the starch and phytic acid – which is known to block the absorption of vitamins and minerals in your body. I always reach for sprouted, but substituons work great with this recipe:

Sprouted Flour: traditional flour will produce the same flavor and texture waffle.

Coconut Milk: you could use heavy cream if you like dairy, but you’ll miss out on the subtle, tropical coconut flavor which goes so great with the hibiscus.

Eggs: I successfully substitute 2 eggs for 2 flax eggs, since one of my daughters is very allergic. 2 tbsp ground flax seed mixed with 5 tbsp water and left to sit for 10 minutes before mixing into your wet ingredients.

Coconut Nectar: you can easily swap for 1/4 C coconut sugar instead, if you don’t have nectar on hand. Refined sugar would work too.

Lemon Zest Waffles with Hibiscus Coconut Whip are a perfect weekend brunch recipe, but these waffles can also be made the night before and cooked in minutes for a busy school morning.

Perfect for the warmer season, they are light and refreshing with a tropical whip on top. Just don’t forget to share them with your kids, when you make them 🙂

 

Ingredients:

2 c sprouted flour

2.5 tsp baking powder

1/4 tsp Real Salt or Celtic Sea Salt

2 eggs

1.5 c unsweetened almond milk

4 tbsp coconut nectar

1 tsp vanilla extract

Zest of one lemon

Juice of one lemon

2 tbsp melted coconut oil

 

Directions:

In a small mixing bowl, combine flour, baking powder and salt.

In a medium mixing bowl, whisk eggs for one minute. Add milk, coconut nectar, vanilla and lemon zest and juice. Whisk well.

Add dry ingredients to wet, and mix well. Batter will be slightly lumpy, and that’s ok! Whisk in coconut oil.

Measure batter by the 1/2 C, to add to your preheated waffle maker. Remove when beginning to brown (approximately 3 minutes on my waffle maker!)

 

Hibiscus Coconut Whip

Ingredients:

3 heaping tsp dried hibiscus flowers

1 tsp boiling water

1 can or box of full-fat coconut milk (don’t shake it)

2 tsp powdered sugar

1 tsp vanilla extract

 

Directions:

Place flowers in a mug and pour in the boiling water (it won’t cover, but it’s enough to steep the flowers). Allow to steep 15 minutes.

Meanwhile, open your coconut milk, and just scoop off the top portion, which is a thick cream (a watery substance will be beneath it), into your electric mixer or into a bowl. Whisk with a hand-mixer or electric mixer and add in powdered sugar and vanilla.

Next, strain your hibiscus tea into the whip, and whip again. Chill for 15 minutes before putting into a decorating bag or scooping onto your waffles.