Blueberry Canna – Coconut Waffles

Blueberry Canna – Coconut Waffles

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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


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

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

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.

Spray waffle iron with nonstick cooking spray.

 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.

 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.