Mango Coconut Waffles with Banana Syrup

As soon as it’s really winter, it’s time to pretend it’s not.  At least in my kitchen.  While I love eating local, and enjoying the farmer’s markets when they’re on, I also love that we’ve got access to all kinds of produce year round.

First snow on the ground meant skating and taking a crazy winter run in a foot of snow.  This weekend, it meant mango and coconut and a bit of a Breaking Bad marathon.

Also, I GOT A WAFFLE MAKER FOR CHRISMUKKAH!  This was one of those gifts that I’d hinted at forever.  We’re a little tight on space, so it took some pushing.  Constant mentions of how awesome it would be to put all kinds of things we were eating on waffles.  Or all the kinds of waffles we could make.  Finally, it came!

Oh the waffles you’ll eat.  There may be a Dr. Seuss style post coming as an ode to waffles.  That just might happen.  This is one of those special restaurant-style waffle makers that flips over.  I think that’s key.  I’ve had waffle makers in the past, but the all seemed hard to clean, and just didn’t make the right kind.  So far, this one seems to cut it.  I got a Cuisinart.

On December 25th, I insisted that we open presents before breakfast so that breakfast could be waffles.  I’ve made waffles more days than not since Christmas. I started with some basic recipes, wanting to follow others before trying my own.  I did a regular plain with some spices, then a yeasted overnight waffle too.  We had friends over for dinner…and had homemade guacamole on top of chipotle infused waffles.  We had waffles with Shockingly Healthy Brownie pieces hidden in them.  This was good. And today, the first recipe I’m sharing with you…had PUREED MANGO inside.  Mmm.

I love pancakes, but waffles are a superior vehicle if you’re going to put a lot of fruit on top.  Especially blueberries.  On pancakes they roll all over your plate, but with waffles…you’ve got blueberries in every compartment and every bite.

The banana syrup is really delicious, and helps bring out the other flavours.  I often flavour yogurt to make a type of “syrup”, and this blend works deliciously.

Onto the recipe.  Don’t have a waffle maker?  Get one!  Otherwise..I’m pretty sure this batter would work perfectly for pancakes. 

Mango Coconut Waffles with Banana Syrup
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4 eggs
  • ¼ cup coconut oil (or other oil)
  • 1 cup almond milk
  • ¾ cups water
  • 1.5 cups cubed and peeled mango (+ more for garnish/serving)
  • 1.5 cups spelt flour
  • 1 cup unsweetened shredded coconut
  • ¼ cups ground flax seed
  • 1 T baking powder
  • 1 ripe banana
  • ¼c + 2T plain yogurt
  • 2T maple syrup
  1. Preheat waffle maker.
  2. Toast coconut on a pan (make sure you watch so you don't burn toasts fast).
  3. Puree mango and water (I used a magic bullet).
  4. Whisk together wet waffle ingredients, including mango puree.
  5. Fold in dry ingredients.
  6. Make waffles!
  7. Meanwhile, puree all syrup ingredients.
  8. Serve with more mango.
  9. ENJOY!
mango coconut waffles




I love that the mango is pureed right in, it adds a lot of flavour.  I might even try increasing the amount of fruit next time.

What kind of waffles would you like to see?

Lauren Breuer

Author Lauren Breuer

More posts by Lauren Breuer

Join the discussion 2 Comments

  • siewlingchaw says:

    May I know how many waffles does this recipe make ? and how much of batter to use per waffle?

    • Lauren says:

      Hi, this would depend on your waffle iron, as they are all different sizes. My recipe made about 6 waffles, I think, and I used a scant 1 cup for each.

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