I was just really feeling the waffle mood.
Do you ever get the feeling where you just want a waffle? 🙂 I had a lot of oranges on hand and I’m kind of in love with oranges… so it made sense to put them in my beloved waffles. Thus, these Orange-Zested Chocolate Chip Waffles were born.
Adding the chocolate chips just gave them such a scrumptious flavor, I couldn’t resist. And who doesn’t want chocolate in their waffles?
However, because of the light and fluffiness of the batter, it’s easier to add the chocolate chips once the batter has been put onto the waffle iron. This way, the chocolate chips do not sink to the bottom of the waffle batter bowl.
And instead of using regular whipping cream, I tried my hand at coconut whipped cream. The results: it tastes amazing! And it actually has the airy texture of real whipped cream. Sounds (tastes?) like a winner to me!
Orange-Zested Chocolate Waffles
1/2 cup All Purpose White Flour
1/2 cup Whole Wheat Flour
2 teaspoons baking powder
1/2 teaspoon salt
2 Large eggs (whites and yolks separated)
2 tablespoons Honey
1/2 teaspoon Vanilla Extract
2 tablespoons Coconut oil
1 cup Milk
1/2 cup Orange Juice
1/8 cup Orange liqueur (I’m using Cointreau)
1/2 teaspoon Orange zest (another teaspoon more for decoration)
1/2 cup of Chocolate Chips
- Preheat waffle iron.
- In a large bowl, sift flours, baking powder, salt, and orange juice. Set aside.
- In another bowl, beat egg yolks and honey until mixture is completely combined.
- Then, add the vanilla, coconut oil, orange liqueur and orange zest to the egg mixture and whisk to combine.
- Combine the egg mixture with the flour mixture and stir until barely blended.
- Place the egg white into a third bowl and beat with a whisk until peaks form. Gently fold egg whites into batter.
- Coat waffle iron with cooking spray.
- Pour 1/4 batter cup, or just enough to cover the waffle griddle. Sprinkle on a small handful of chocolate chips.
- Close and cook about 2-5 minutes.
- Enjoy and serve with coconut cream recipe (see below).
If needed, put in the oven for 200°F until all waffles are cooked.
Coconut Whipped Cream
1 Can of Coconut Milk, refrigerated overnight ( I used the brand Thai Kitchen)
1 tablespoon of Preferred Sugar (maple syrup, honey, sugar granules, agave)
1/2 teaspoon Vanilla Extract
- Open the can of coconut milk. Scoop out the coconut cream at the top into a bowl.
- Put the coconut water from the bottom of the can aside and can be used for other recipes (smoothies!)
- Whip the coconut cream using a hand beater or mixer for 3 to 4 minutes, until light and forming stiff peaks.
- Add the preferred sugar and vanilla to the coconut cream.
- Beat in the sugar and vanilla for about a minute.
- Use immediately or place in the refrigerator with plastic wrap until need.
The coconut whipped cream will keep for a little less than a week, but is best used the same day.
Note: The coconut whipped cream is not my original concept, but one I’ve adapted from many other bloggers and various coconut whipped cream videos.