Waffles, but make it a complete meal

—packed with flavor, fixins’ and good herbs.

Our take on Sunday morning waffles includes added protein and fiber—and, of course, some vibrant herbs for added taste and wellbeing! These Sunshine Waffles feature a full serving of our Sunshine Golden Milk in every waffle. They are soft on the inside and crisp on the outside with little bits of crunch inside. Our Sunshine Waffles are tasty on their own but where they really shine is when piled with these perfectly paired toppings (that’s where the protein comes in, too!)—so we highly suggest doing it up with all the fixings!

This recipe makes 4 waffles. If you’re cooking for fewer people, make all the waffles but cook them a little less (~ 2.5 minutes), store in an airtight container in the fridge or freezer and reheat the leftovers in the toaster or oven as desired.

Also, don’t be surprised/confused—the curcuminoids in the turmeric turn bright red when heated due to the pH of the batter!

Servings: 4 - Total Prep + Cooking Time: 40 minutes

Ingredients:

3/4 C + 2 Tbsp all purpose flour (gf or regular)

1/8 C cornstarch (optional, but makes the waffles lighter and crisper—if not using sub more flour instead)

1/3 C oats

1 Tbsp + 1 Tsp Sunshine Golden Milk, plus more for garnish

1 Tbsp ground flax (for added fiber—skip if you don’t have it or are using a flax egg)

1 Tsp maple sugar (or other granulated sugar of choice)

1 Tsp baking powder

1 Tsp baking soda

1/2 Tsp salt

3/4 C + 2 Tbsp milk of choice

3 Tbsp neutral oil (like avocado)

1 Tsp apple cider vinegar

1/2 Tsp vanilla extract

1 egg (may sub with flax egg for vegan version)

Macerated Mangos:

2 ripe mangos

5 Tbsp maple syrup

2.5 Tbsp freshly squeezed lime juice

1/2 Tsp (lightly packed) lime zest

Coconut Crisp:

2/3 C coconut chips (use more finely shredded if you can’t find the larger chips)

1/2 Tsp cinnamon

1 1/2 Tsp maple syrup

Pinch of salt

Other Toppings:

2 Cups plain yogurt—Greek style or regular

1/2 C pecans, roughly chopped

Directions:

Preheat oven to 400 (for the Coconut Crisps)
Toast the oats on the stove top in a dry pan over medium low heat. Swirl the pan regularly as you go. Remove from heat and pour into a bowl when oats are fragrant and lightly browned. This technique adds flavor and crunchiness.
Add all dry ingredients, including oats, to a medium bowl and mix well.
Add all wet ingredients to a medium bowl and whisk well.
Add wet ingredients to dry ingredients, and mix gently until just fully combined.
Plug in waffle iron to start heating up and let the waffle batter sit for 10-15 minutes while you prepare the toppings. This gives the batter time to hydrate and the baking powder time to activate for fluffier waffles.
In a small bowl, combine all ingredients for the coconut crisp and mix with your hands or a spoon until the coconut is evenly coated. Toast in the oven for about 7 minutes or until the coconut begins browning—stirring every minute or less after the first 5 minutes. These go from perfectly toasted to burned very quickly, so keep a close eye on them. Turn the oven off right away, so that the temp can drop and you can use the oven to keep your waffles warm as you make them.
In a small bowl, combine the maple syrup, lime juice and zest. Slice mangos thinly and add to the bowl, gently tossing with the syrup mixture using your hands. Let the flavors marinate while you cook the waffles.
Scoop ~1/2 cup at a time of batter into the waffle iron and cook for 3.5 minutes or until desired done-ness (I sometimes go extra because I like them crispy!).
Top each waffle with 1/2 cup of yogurt, and 1/4 of each of the toppings (I like to do mangos and syrup, then the coconut and pecans). Sprinkle with a pinch of Sunshine Golden Milk and enjoy!