August 21, 2016

How To Make Blueberry Canna-Coconut Waffles

August 21, 2016
Screen Shot 2016-08-21 at 3.44.01 AM

Nothing says “wake and bake” like these blueberry coconut waffles, which are a great way to start the day even without the canna-oil. Breakfast in bed, anyone?

Blueberry Cannabis Coconut Waffles


1 cup all-purpose flour

1 cup buckwheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons raw cane sugar

2 eggs

1 cup buttermilk

1 tablespoon extra- virgin canna-coconut oil, melted,

   plus 3 tablespoons extra-virgin coconut oil, melted

11⁄2 tablespoons shredded coconut, plus more for garnish

3⁄4 cup fresh blueberries

1⁄4 cup Blazed Pecans, slightly crushed

Cooking spray


1 Mix the flours, baking powder, baking soda, salt, and sugar in a large mixing bowl.

2 In a separate bowl, whisk together the eggs, buttermilk, and melted coconut oils.

3 Mix together egg and flour mixtures. Gently fold in the shredded coconut, blueberries, and pecans. Transfer the batter to a large measuring cup to make it easier to pour and measure.

4 Spray waffle iron with nonstick cooking spray.

5. Pour approximately 1 cup of batter onto a preheated waffle iron. Cook until steaming stops (1 to 3 minutes) and waffles are nicely browned and crisp.

6. Garnish with shredded sweet coconut. Serve immediately with Honey-Whipped Canna-Butter (page 49) and maple syrup for a delicious start to your day.

*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil.


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