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


  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.