For years I used different brands of store-bought gluten-free pancake mixes (some good, some not so good) but I wanted my waffles to be fluffier and tastier, so I decided to make them from scratch. These turned out to be the “best waffles ever,” so says the family. No one cares that they are gluten and dairy free, they just gobble them up.
Preparation time: 15 minutes
Cooking time: 5 minutes per waffle (depends on iron)
Yield: 8 waffles
1-3/4 cups GLUTEN-FREE ALL PURPOSE FLOUR
2 teaspoons BAKING POWDER
1 teaspoon SALT
2 tablespoons COCONUT SUGAR
2 EGGS, beaten
1-1/2 cups CASHEW MILK (or other plant-based alternative)
1/4 cup VEGETABLE OIL
1 taspoon VANILLA EXTRACT
Squirt of LEMON JUICE
Fresh FRUIT, pure MAPLE SYRUP, and/or Vegan BUTTER
- In a large mixing bowl, COMBINE flour, baking powder, salt, and sugar and mix.
- Make a little hole in the center of the dry ingredients, crack the eggs in the center and BEAT well.
- WHISK in the milk, oil, vanilla extract, and lemon juice until well blended. The more air, the fluffier the waffle.
- Let the batter rest from at least 10 minutes. I make mine before everyone gets up and then refrigerate the batter until needed.
- HEAT you waffle iron (If your iron is not non-stick you might need to use cooking spray).
- Using a soup ladle, POUR the batter onto the waffle iron and close the lid. Waffle irons vary so the amount of batter you need will depend on the shape and size of the iron you have. I use a 1/2 cup measure with mine.
- COOK until waffle iron stops steaming, My waffle iron has a light that tells me when it is done to a particular setting.
- Using a sharp fork, carefully REMOVE the waffle from the iron.
- If you are making a stack of waffles, preheat your oven on a low temperature and then pile each waffle on top of the other on an oven proof plate as you finish making them. Keep the stack in the warm oven until ready to serve.
- TOP with vegan butter and maple syrup or try fresh fruit.
- Storage: You can store them in the refrigerator for 3 or 4 days, but they get soggy. I make a double batch and store them in the FREEZER for up to 3 months for a quick breakfast.