These EASY make ahead waffles “yeast”/rise overnight in the refrigerator and get cooked up whenever you make your way out of bed on a lazy long weekend. The sweet ube and creamy coconut milk are enhanced by a simple homemade coconut syrup. These are light, healthy, and vegan if you’d like. Top with some chopped toasted macadamia nuts, and breakfast is done!
Inspiration, Fascination, Ube-zation
The Lower East Side of Manhattan, or as it’s more affectionately called the L.E.S., has a treasure trove of bits and bites. On a late Fall day back when my husband’s NYC assignment was winding down, we made a list of restaurants we had to try, and set off on one of our infamous Food Crawls.
We started our day at a Filipino Restaurant with a tropical vibe called Jeepney. Since it was our first stop, we went for a breakfast dish of ube Waffles, Macadamia nuts. (And of course Filipino Longonisa sausage on the side!)
The waffles were purple, dense, not too sweet, and had the perfect crisp on the outside. They tasted like a bite of an island. Now that I live all the way over in Chicago, I had to create my own version that is of course healthier and I’m sure a lot easier to make.
Need more “Make Ahead” Breakfast ideas?
Let me back up a bit. Maybe you don’t know about the awesomeness that is ube. Its a purple yam that from the outside looks like a yellow sweet potato. Once peeled it revealed a deep violet colored inside that requires no food coloring. It has a light fragrant flavor with a hint of sweetness. When working with it just resolve yourself to the fact that your fingers will be black for a few hours after. Its part of the experience!
Don’t Skip the Syrup!
Trust me! Don’t skip this syrup. Its the easiest thing ever and sooooo worth it. Its as simple as combining the ingredients and stirring. Who can’t do that?
One key note: Don’t substitute out the sweetened condensed coconut milk. Its so full of flavor and gives the body and texture to the syrup. You can find it at Whole Foods Market and many Natural Grocery Stores.
Don’t Spend Your Morning Cooking!
As a #Spoonie, someone with a chronic illness, I don’t do mornings. I often wake up in pain and take quite a while to get going. Making breakfast from scratch is asking way too much of me. But on holidays, long weekends, and special occasions I like to have something fresh ready to go. These waffles are so easy to pull together the night before, leaving nothing to do but cook them in your waffle iron in the morning, a task I usually assign to my early-bird husband. Make a huge batch and freeze them individually for fancy ube frozen waffles throughout the week.
Easiest Ube Waffles with Effortless Coconut Syrup
Makes 6- 8″ waffles
- 2 1/4 cup all purpose flour
- 2 tbsp sugar
- 1 package active dry yeast (2 1/4 tsp)
- 1/2 tsp salt
- 2 eggs, or 2 vegan egg substitutes
- 1 cup pureed ube
- 1/4 cup liquid coconut oil
- 1 1/2 cups light coconut milk (canned)
- 1/4 almond or other milk
- Chopped macadamia nuts, optional
Coconut Syrup: *Makes 1 1/3 cups
- 1-7.4oz can sweetened condensed coconut milk
- 6 tbsp sugar
- 1/2 cup light unsweetened coconut milk (canned)
- 1/8 tsp salt
Coconut Syrup: You can make this the night ahead, or the morning of while your pancakes are cooking up. If you make it ahead, refrigerate it and warm slightly to serve.
- Combine all the ingredients in small pan. Bring to a simmer over low heat, stirring often so it doesn’t burn. Cook until all sugar is melted and syrup is a little thickened, about 10-15 mins. Move to a bottle and refrigerate when no in use.
- In a large bowl whisk together flour, sugar, and salt. Set aside.
- In a medium bowl whisk together the ube and eggs until combined. Its ok if it’s a little chunky. Whisk in the oil and coconut milk, set aside.
- In a microwaveable safe cup, heat the almond milk to about body temp. Sprinkle in the packet of yeast and wait about 5 mins for it to “wake up”. It’ll get a little foamy.
- Pour your ube mixture and yeast mixture over your flour, and whisk to combine. Cover with plastic wrap and refrigerate overnight.
- In the morning, let the batter sit at room temp for about 30 mins, and heat your waffle iron. Cook according to your liking. However, I suggest cooking them a to at least medium on your waffle maker. These are a little dense and can benefit from a crisp outside.