This is one of my son Phoenix's favourite breakfasts. 






Skill level

Average: 5 (1 vote)

One morning in Mumbai, when I was feeling a little homesick and missing Phoenix, I decided to make a batch of the waffles that we often have for breakfast together. I had a big day coming up, working on the opening of The Wine Rack, so a hearty breakfast was just what I needed. 

One of my favourite fruits in India are the Alphonso mangos - they remind me of my home in Queensland - so I used them for this recipe, but you could use any fresh fruit, depending on what's in season. 


  • 2 cups plain flour
  • 3 tsp baking powder
  • ½ tsp salt
  • ¼ cup sugar
  • 2 eggs
  • ½ cup coconut oil
  • 2 cups milk
  • 1 tsp vanilla
  • Pinch of lemon zest, optional
  • Yoghurt, honey, raspberries, mango or other fruit, finely chopped pistachios and fresh mint, to serve (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat waffle maker.
  2. Place all dry ingredients in a large bowl. 
  3. Separate egg whites into a second bowl and beat until stiff peaks form.  In another bowl, lightly whisk together egg yolks, milk, oil, vanilla and lemon zest, if using. Add to dry ingredients and mix well.  Fold in the egg whites.
  4. Cook in batches in waffle maker according to manufacturer’s instructions.
  5. Serve with yoghurt, honey, fruit, nuts and mint.



• You can stir the honey into the yoghurt, or drizzle it over after adding other toppings to the waffle.