Place the oats and shredded coconut in a food processor and pulse until ground and powdery.
Transfer the mixture in a bowl and stir in the flour and baking powder.
In a different bowl, mix the egg yolks, milk, butter and honey then pour the wet ingredients over the dry ones.
Whip the egg whites with a pinch of salt until stiff peaks form.
Fold the whipped egg whites into the oat batter.
Heat your waffle maker and pour ½ cup up to ¾ cup of batter into the hot machine. The amount of batter needed depends on the type of waffle maker you have. Mine for instance is not even electric - it's old and used on the stove and I can't pour more than ½ cup at a time.
Cook the waffles according to your machine's instructions or until golden brown on both sides.
Serve with maple syrup, honey, fresh fruits or with even more butter drizzled on top. Go ahead and even combine them with savory foods, like bacon (oh, yes!), eggs or cheese.
Recipe by Pastry Workshop at http://pastry-workshop.com/breakfast-oat-waffles-waffles-cu-fulgi-de-ovaz/