Mini Whole Wheat Waffle French Toast Dunkers

Instructions

1. Begin by making the waffles. Combine the dry ingredients in a small bowl. In a separate, medium sized bowl whisk together the eggs, buttermilk and vanilla. Add the wet ingredients to the dry and stir until just combined. If the batter seems too thick add a little more buttermilk to thin it a bit.
2. Preheat waffle iron. When ready scoop about 1 to 1 1/2 tablespoons of batter (this is going to look small, but I promise they cook up bigger) right into the center of the hot, greased waffle maker and cook to your preference. Continue until all the batter has been used. You should have around 18 mini waffles.
3. In a circle pie plate or other shallow dish, combine eggs, vanilla, coconut milk and cinnamon, whisking until combined.
4. To pan fry: Heat a griddle or large skillet over medium-low heat and brush with butter. Working with one whole waffle at a time, dip each waffle into the egg mixture for about 30 seconds and then flip it over and coat for another 30 seconds. Then place the in the pan and cook until golden and somewhat crispy, about 3 minutes per side. Make sure the skillet is not too hot. You want to slowly caramelize the toast. Serve with fresh fruit, powdered sugar and a big bowl of maple syrup or honey.
5. To bake: Preheat oven to 350 degrees then grease a baking sheet with butter and set aside.
6. Dunk the waffle in the egg mixture for 30 seconds per side and let excess drip off, then place onto prepared baking sheet. Bake for 16-18 minutes, spraying the tops of the french toast waffles with non-stick spray before flipping halfway through.
7. To freeze: Let French Toast Waffles cool, then place onto a baking sheet and freeze in the freezer. Transfer to a freezer bag or container when hard. To reheat, microwave for 30 seconds to 1 minute.