Pandan Chaffles with Coconut Whipped Cream
This dish features the popular cheese waffle also known as chaffle. You can make chaffles with just egg and cheese though addition of a bit of coconut flour and psyllium give it a more bread like texture. These can also be made dairy-free. Once they cool, they crisp up a bit. These are flavored with pandan, which has a grassy vanilla taste and topped with coconut whipped cream. A drizzle of caramel sauce and some tasted coconut flakes would take this over the top!
Servings 1
Calories 251kcal
Ingredients
- 1 egg
- 1/2 cup shredded mozzarella use Daiya cheese if dairy-free
- 1/2 teaspoon psyllium husk powder
- 1/2 tablespoon coconut flour
- 1/2 tablespoon monk fruit powdered
- 1/8 teaspoon pandan extract or make your own
- pinch of salt
Instructions
- Lightly beat egg then add the cheese and stir to combine. Sprinkle salt, psyllium, monk fruit, pandan, and coconut flour over top and stir to combine. Let sit 5 minutes for the coconut and psyllium to hydrate.
- Heat a waffle iron on its highest setting. Add all of the batter to the iron for an open face sandwich or half of the batter if you’d like to make two chafes for sandwiching. Cook for 3-5 minutes, or until crisp. Remove the chaffle from the iron and allow it to cool for a few minutes, during which time it will crisp even more.
- Once cooled, top with coconut whipped cream.
Notes
Daiya brand cheese is a plant-based alternative that will melt and crisp similarly to traditional dairy-based cheese. It is slightly higher in carbohydrate than dairy-based cheese as it does contain some tapioca starch as well as chickpea and potato proteins. As such, this item should be used as an occasional treat only.
Nutrition
Calories: 251kcal | Carbohydrates: 5g | Protein: 18g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 208mg | Sodium: 421mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Vitamin A: 616IU | Calcium: 307mg | Iron: 1mg