It’s Sunday, it’s raining, it’s pouring, and you know what time it is... WAFFLE TIME. Colin and I made these this morning with his new mini waffle maker (thanks mom). These waffles are gluten-free, vegan, crispy on the outside, soft and fluffy on the inside, and will make all of your Sunday morning breakfast dreams come true.
Best Gluten-Free & Vegan Waffles
(Makes 6 large or 12 mini waffles)
Ingredients:
1 cup gluten-free flour (I use Bob’s Red Mill)
1 cup almond flour
1 Tbs arrowroot (or cornstarch)
1/2 tsp sea salt
1 Tbs baking powder
3 Tbs coconut sugar
1 1/2 cups non-dairy milk of choice (I used my homemade oat milk)
1 tsp vanilla extract
1/4 coconut oil, melted
2 flax eggs (2 Tbs ground flax seed + 5 Tbs water)
Directions:
Combine all ingredients into a large bowl and mix together well with a whisk or hand mixer. Let the batter rest while you preheat your waffle iron. Grease the waffle iron with a bit of coconut oil. Add 1/2-1 cup of batter to the waffle iron (depending on the size of your iron) so that the surface is almost completely covered. Cook for 5-7 minutes (again this will depend on your model) or until it is golden brown and crispy.
Repeat until batter is finished, and top waffles with berries, bananas, 100 % pure maple syrup (I used Archer Farms here), grass-fed butter, nut butter, etc.
**Store extras in freezer for up to 1 month. Reheat in oven on low-medium broil or toaster.
Enjoy!
