Mother's Day Brunch Gluten-Free Waffles

 


This recipe is a favourite in our household and has been floating around  here on the blog since 2017. We usually make a big batch every other weekend, and the leftovers are frozen for a fast breakfast during the week.  This light and fluffy batter fresh off the waffle iron when it's crisp on the outside, soft on the inside reminds me a bit of a cruller donut. Yum. 

I've also adjusted this recipe a bit since I originally published it. Like if you don't have enough gluten free flour, you can mix the flours, like adding half of a brown rice flour for instance. I've also skipped the vanilla (when I'm out) and it still is delicious.

A perfect recipe to make for Mother's Day breakfast or brunch. Add more cinnamon if you're skipping on the syrup. They are equally delicious on their own! Happy Morther's Day!




Gluten, Dairy + Sugar Free Vanilla Waffles
Updated May 07/21

Homemade waffles are the highlight of our weekends, and if we happen to have any leftover, these freeze well too. Just pop them in the toaster to crisp them up again (great for a quick week day breakfast).
Yield: 10 to 12 waffles

Ingredients

2 cups gluten free all purpose flour (can substitute half of the flour with rice flour)
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons maple syrup OR 1 - 2 tablespoons of coconut sugar 
1-3/4 cup coconut milk
6 tablespoons coconut oil (melted + cooled a bit). I've also used avocado oil with no difference or quality in taste.
2 large eggs (beaten)
1 tablespoon vanilla (optional)
1 tsp cinnamon (optional)




Method
Pre-heat the waffle iron to high. If you don't like a crisp waffle, you can lower the temperature a bit. Mix all the dry ingredients together thoroughly. Create a well and add the wet ingredients. Stir the dry and wet ingredients until well blended.  Pour 3/4 of a soup ladle size into the waffle iron.  Note the batter seems much more runny than regular waffle batter, but not to worry, they puff up and stand up really well. Cook until ready. Drizzle with maple syrup and eat immediately (otherwise they might soften up). Enjoy! 

Note: I also tried this recipe using 1/2 coconut flour and 1/2 almond meal flour. It worked, however these flours absorb the liquid, making for more of a cookie dough textured batter.  To compensate, I created a patty with the batter in my hand (almost like a hamburger) and then placed it into the waffle iron. They turned out, however they are a little more delicate, not as crispy, a bit heavier and a little drier. If you like the flavour of coconut, and don't mind them to be a bit delicate, coconut flour and almond meal can be an option to.



Jan Halvarson

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