Coconut Pandan Waffles

 

1.5 cups gluten free rolled oats, quick cooking 120 grams

1 can coconut milk (13.5 fluid ounces/400 ml or Thai Kitchen is 13.66 fluid ounces/403 ml)

3/4 cup tapioca flour, 85 grams

3/4 cup rice flour, 85 grams

1-3/4 teaspoon of baking powder, 7 grams

3/4 teaspoon of baking soda, 3 grams

pinch of salt

2 eggs

3/4 cup sugar, 158 grams

3 tablespoon coconut, avocado, or olive oil

1 teaspoon vanilla

1 teaspoon coconut extract

2 teaspoon pandan extract

1/2 cup shredded coconut, I prefer unsweetened (Optional)

 

Place rolled oats and the coconut milk in a blender and blend until smooth.  Add remaining ingredients (except the shredded coconut) and blend until smooth. Let the batter rest while the waffle iron is heating up. Stir in shredded coconut, if using. Cook batter in a waffle iron. Place the waffles on a cooling rack or serve immediately. If you put them on a plate to cool they will get soggy. These waffles are traditionally served plain while hot and crispy on the outside. These waffles are best eaten as they come off the waffle iron, or the day of.