In the summertime, I like to treat myself to a tropical summer’s breakfast. On the weekends, I like to take my time and make something different from the usual dishes
I want to get a waffle maker this year. I say that every year but I mean it this time. Sure you can get the frozen kind but doesn’t the taste of fresh fruit and coconut sound heavenly?
I like to go the Stonewall Kitchen for ideas and this is how I found Toasted Coconut Pancakes mix.
The distinct taste of toasted coconut offers an almost caramel, nutty taste and becomes the perfect addition to Stonewall Kitchen Toasted Coconut Pancake and Waffle Mix. Light, fluffy and so full of flavor, rise and shine will take on a whole new meaning!
What I love about this recipe is that you can pair this mix with a number of tropical fruit toppings. Just added whipped cream.
I can see myself eating these waffles with a scrambled egg and a good cup of coffee.
- 1 large egg
- 2/3 cup milk
- 1 cup Stonewall Kitchen Toasted Coconut Pancake & Waffle Mix
- 3 Tablespoons butter, melted
- 1/3 cup banana, thinly sliced and quartered
- 1/2 cup whipping cream
- Mango, peeled and sliced
- Toasted coconut, optional
Beat egg and milk together.
Add Toasted Coconut Pancake & Waffle Mix and blend well.
Stir in melted butter and banana.
Ladle onto greased hot waffle iron and remove when golden brown.
Whipped cream to soft peaks and sweeten with sugar. Top waffles with whipped cream, sliced mango, toasted coconut and dust with confectioner’s sugar.
*image and recipe from Stonewall Kitchen.