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How To Make Blueberry Canna-Coconut Waffles


Nothing says “wake and bake” like these blueberry coconut waffles, which are a great way to start the day even without the canna-oil. Breakfast in bed, anyone?

Blueberry Cannabis Coconut Waffles


1 cup all-purpose flour

1 cup buckwheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons raw cane sugar

2 eggs

1 cup buttermilk

1 tablespoon extra- virgin canna-coconut oil, melted,

   plus 3 tablespoons extra-virgin coconut oil, melted

11⁄2 tablespoons shredded coconut, plus more for garnish

3⁄4 cup fresh blueberries

1⁄4 cup Blazed Pecans, slightly crushed

Cooking spray


1 Mix the flours, baking powder, baking soda, salt, and sugar in a large mixing bowl.

2 In a separate bowl, whisk together the eggs, buttermilk, and melted coconut oils.

3 Mix together egg and flour mixtures. Gently fold in the shredded coconut, blueberries, and pecans. Transfer the batter to a large measuring cup to make it easier to pour and measure.

4 Spray waffle iron with nonstick cooking spray.

5. Pour approximately 1 cup of batter onto a preheated waffle iron. Cook until steaming stops (1 to 3 minutes) and waffles are nicely browned and crisp.

6. Garnish with shredded sweet coconut. Serve immediately with Honey-Whipped Canna-Butter (page 49) and maple syrup for a delicious start to your day.

*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil.


About Author

Jeffthe420Chef started cooking and baking discreetly with cannabis for friends and celebrities who had medical issues ranging from insomnia to back pain to cancer. He now teaches his canna-butter class, “The Art of Cooking with Marijuana,” across the country in medical and recreational states, and cooks for private parties in California, Colorado, Oregon, Washington, Alaska, and Washington, DC. He lives in Los Angeles.

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