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Paleo Fluffy Waffles with Whipped Coconut Cream - Gluten, Grain & Dairy Free.



4 piece(s)

Banana Batter

  • 1 can coconut cream, (Chilled & Separated)
  • 2 eggs, separated
  • 2 tablespoons honey
  • 2 teaspoons lemon juice
  • 150 g banana flour
  • 1/2 teaspoon baking soda, or 2 tsp baking powder
  • 2 tablespoons coconut oil

Coconut Cream

  • The solid Cream from the Can of Coconut Cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon honey or maple, or more to taste

Recipe's preparation

    Whipped Coconut Cream
  1. In summer you will need to refrigerate the can of coconut cream the night before so it separates. In winter I find its separated even at room temperature (unless you have central heating). 


    Start by opening the can of chilled coconut cream and removing the solidified cream on top, leaving the clear or opaque liquid down the bottom. 

  2. Refrigerate the solidified cream and keep the liquid for the batter. If your can was pre chilled you can make your whipped cream first and set aside until the waffles are done, of if it was not you must chill it in the freezer for at least 15 minutes while you make the waffles and whip it after. 


  3. Once the cream is chilled: In the mixing bowl add the coconut cream, vanilla and honey. Insert the butterfly and slowly increas to speed 3.5 and whip for 1 minute. 

  4. Banana Flour Waffle Batter
  5. Preheat your waffle iron. 


  6. In a clean and dry bowl add the egg whites and 1 teaspoon on lemon juice and 1 tablespoon of honey. Insert the butterfly. 


  7. Slowly increase to speed 3.5 and whip the egg whites for 3-5 minutes or until the whites are stiff and fluffy. 


  8. Transfer to a large mixing bowl, you need space later to fold in the batter. 


  9. Remove the butterfly and add the coconut milky liquid, egg yolks, the rest of the lemon and honey, the flour and baking soda to the bowl. Mix for 10 seconds slowly increasing to speed 4. 


  10. Scrape into the bowl with the egg whites, to one side. 


  11. Using a spatular fold in the egg whites slowly. If you use a big bowl you can fold in a third at a time into the batter to loosen then lighten it. 

  12. Grease your hot waffle iron well with coconut oil, top and bottom. I find I can just put some solid oil on the hot iron and use a brush to spread it rather than needed to melt it first if it is solidified. 


  13. Spoon in about fifth of the mixture for a smaller iron or a quarter for a larger one into the middle of the waffle iron. Spread it out a little then close and cook until done. Mine take about 1-2 minutes. 


  14. Serve with whipped coconut cream and maple syrup and lots of fresh fruit (like sliced banana, pears, berries or other soft fruits). 



Accessories you need

  • Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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You can keep them warm in the oven but they will get soft. I like to make a double batch and as they are ready pop into a toast rack to cool. I undercook the extra ones we wont eat then pop them in the freezer to warm segments in the toaster another day. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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