A waffle recipe featuring triple berry compote as seen on Dora Daily.


For WafflesEdit

  • 2 Cups Blueberries, fresh or frozen
  • 3 Cups Flour
  • 1¾ Cup Almond Milk
  • ¾ Cup Vegetable Oil
  • 2 Tbs Sugar
  • 4 tsp Baking Powder
  • 2 tsp Vanilla Extract
  • 1 tsp Salt

For Berry CompoteEdit

  • 1 Lb Mixed Berries. I used a bag of frozen that contained blueberries, raspberries, and strawberries.
  • ¼ Cup Sugar
  • 1 Tbs Lemon Juice

Optional Coconut WhipEdit

  • 1 Can Coconut Cream or full fat coconut milk. (12 to 14 oz). Refrigerated for at least 4 Hours.
  • ½ Cup Powdered Sugar
  • 2 tsp Vanilla extract


  • Preheat Waffle Iron.
  • Mix oil, milk, vanilla, and sugar together.
  • Mix flour baking powder, and salt together.
  • Combine wet and dry ingredients.
  • Fold in blueberries.
  • Pour batter onto waffle maker and cook according to your manufacturers directions.
  • Pour mixed berries into a small pot on the stove. Mix in sugar and lemon juice.
  • Cook on low simmer for 10 minutes or so until berry mixture thickens a little. Let cool for a few minutes.
  • Open chilled coconut cream and scoop out thickened cream into a bowl or kitchen aid mixer.. Do not include the small amount of liquid in bottom.
  • Whip coconut cream on medium high with your stand mixer or hand mixture for 3 or 4 minutes until creamy like, well, whip cream. Add powdered sugar and vanilla, and whip until soft peaks begin to form.
  • Top waffles with berry compote and a dollop of whip!
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