Kenz
Culinary Explorer
A lovely snack for everyone!
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour blend
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk (dairy or non-dairy)
- 2 large eggs
- 1/4 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Waffle Iron:
- Preheat your waffle iron according to the manufacturer's instructions.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the gluten-free flour blend, sugar, baking powder, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk together the milk, eggs, melted butter (or coconut oil), and vanilla extract.
- Combine Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Cook the Waffles:
- Lightly grease the waffle iron with cooking spray or brush with a little melted butter.
- Pour the batter onto the preheated waffle iron, using about 1/2 cup of batter or the amount recommended by your waffle iron manufacturer.
- Close the waffle iron and cook until the waffles are golden brown and crisp. Cooking times will vary depending on your waffle iron, but it typically takes about 4-5 minutes.
- Serve:
- Remove the waffles from the iron and serve immediately with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or nut butter.
Tips:
- For a dairy-free version, use non-dairy milk (such as almond, soy, or oat milk) and coconut oil instead of butter.
- If you prefer a sweeter waffle, you can increase the amount of sugar to 2 tablespoons.
- Leftover waffles can be frozen. Simply let them cool completely, then store them in an airtight container or zip-top bag in the freezer. Reheat in the toaster or oven for a quick breakfast.
I love how you’ve made them so inclusive without compromising on taste. Can’t wait to try them out!
