Gluten Free Thai Pandan Waffles
These Thai Pandan Waffles use gluten-free flour for a soft, tender texture that stays perfect even after chilling in the fridge. Back in Thailand, we call them "Kanom Rung Peung". Enjoy them hot or cold
Equipment
- 1 mixing bowl (or use 2 mixing bowls and whisk gluten floyr, salt, baking powder, and pandan powder and ready to go.)
Ingredients
- 1¼ cup coconut milk (1 and ¼ cup)
- ½ cup coconut palm sugar (See the link for the brand that I use.)
- 2 eggs
- ½ cup coconut flakes
- ½ tsp sea salt
- 1 -1.5 tbsp pandan powder (See the link for the brand that I use. Use 1.5 tablespoon if you want darker green color.)
- 1 cup gluten free flour
- 1 tsp baking powder
Instructions
- In a mixing bowl, combine coconut palm sugar, eggs, and coconut milk. Whisk together or blend in a blender until the sugar dissolves completely.
- Fold the coconut flakes into the mixture and let it sit for 5–10 minutes to rehydrate.
- Add salt, Pandan powder, gluten free flour, and baking powder. Fold these dry ingredients and mix until combined.
- Fill a preheated waffle iron with just enough batter to cover the bottom plate without overflowing. Cook the waffles until golden brown or until they reach your desired level of doneness. (About 3-4 minutes for each waffle)
- Serve warm with fresh fruit and/or whipped cream.
Notes
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Note 2: Note that these waffles are more tender than crispy by nature. They will not get harden when refrigerate so they are delicious both warm and cold.