COCONUT CARROT WAFFLES
In a medium bowl, whisk together flours, baking powder and cinnamon and set aside.
In a small bowl, whisk together 3 eggs, coconut milk and honey until well blended.
Pour liquid ingredients into dry mixture. Gently fold with spatula until moist and no dry streaks are visible.
Add mashed banana and coconut oil. Continue to fold gently until incorporated.
Add shredded carrots and coconut, gently fold into batter until incorporated.
Set waffle iron setting to 3, once waffle iron is heated and ready for use add about 1/3 cup waffle batter to each square. If using a smaller waffle iron may need less batter. Cooks for 3-5 minutes depending on how crispy you want your waffle.
peanut butter, maple syrup, butter, berries, bananas, walnuts, coconut shreds, etc.
Store cooked waffles in sealed container or baggie in the fridge up to 3 days
Ideally, freeze waffles on cookie sheet for 2 hours than place in freezer bag for up to 3 months. Frozen waffles reheat better than refrigerated ones.