Butterfly Pea Flower Mochi Waffles

Hi Bakers,

If you're bored with the usual waffle...this is your next bake! These deep blue waffles are chewy and slightly floral with a touch of lemon. Stunningly pretty and so easy to make, you can whip up a spectacular gluten and dairy-free breakfast in minutes that's a showstopper. Find recipe essentials, Koda Farms Sweet Rice Flour and Butterfly Pea Flower Powder, online or in select grocery stores. Don’t you want to make them?? I'm loving these so much. Enjoy! ~Carolyn 

Butterfly Pea Flower Mochi Waffles

Modified from Keeping it Relle’s recipe for Mochi Waffles

Makes 4 waffles

Dry Ingredients

1 1/4 cups Sweet Rice Flour

3 tablespoons Granulated Sugar

1 1/2 teaspoons Baking Powder

2 1/2 teaspoons Butterfly Pea Flower Powder

1 teaspoon Lemon Zest

1/4 teaspoon Salt

Wet Ingredients

3/4 cup full-fat Coconut Milk, shaken well

1 Large Egg

3 tablespoons lemon juice

Mix the dry ingredients in a medium bowl and set aside. Next, whisk together the wet ingredients. Stir the wet into the dry and scrape once to prevent dry spots. Grease the waffle iron with butter or vegan butter and cook waffles however you like. Eat plain or dust with powdered sugar. These waffles are sweet enough to enjoy without toppings and are delicious hot or at room temperature.