My Favorite Gluten Free Waffles for Breakfast

Jason's Waffles
The ingredients
The ingredients

I’m not much of a baker, but every once in awhile, I get a huge craving for waffles. Something about the crunchy texture is simply appealing to me.

A stack of gluten free waffles
A stack of gluten free waffles

These take a bit more effort, so I tend to make them on the weekend and make an extra batch to freeze for a future quick fix;) One of the featured base ingredients is quinoa flakes.

Quinoa Flakes
Quinoa Flakes

It takes the place of GF oats and adds a bit more protein to the waffles. On the flip side, this is one of the only recipes that I will feature a few funky GF ingredients, that might not be considered ‘healthy’ to some folks. As always, I recommend moderation! Enjoy sparingly. Live a little!

The first step is simple. In a large bowl, blend the coconut milk or almond milk with a teaspoon of apple cider vinegar and let it sit for 3 minutes. The purpose of the vinegar is to active the baking powder (later in the recipe). No fear! It does not add any flavor to the waffles! Melt your butter and add it to the milk mixture, along with the vanilla and maple syrup (honey would be good as well)! Whisk your wet ingredients until nicely incorporated.

Let the milk and apple cider vinegar sit for 3 minutes!
Let the milk and apple cider vinegar sit for 3 minutes!

In a separate bowl, mix all of the dry ingredients. Don’t forget your salt! I also added basil seeds (similar in texture and nutrition to chia seeds) and shredded, unsweetened coconut. Feel free to add your favorite nuts, puréed fruits or cacao here! Make these waffles your own:)

The dry ingredients
The dry ingredients

Now you can blend your wet and dry ingredients. Once your waffle batter is thoroughly mixed, let it sit for 10 minutes. If the batter gets too thick, add more milk (a 1/4 cup at a time, should be good) until, you get the desired consistency.

To get lots of small waffles, I use 1/4 cup of batter per waffle, to get big waffles, I use 1/2 cup, placing it right in the middle of the waffle pan. They come out crispy and not too sweet.

Jason tops his with tons of fresh fruit and drowns his in maple syrup. I top mine with nut butter and fruit. If you have leftovers, simply place them in a ziplock bag and throw them in the freezer. To reheat, just pop them in a toaster:) 

 

My Favorite GF Breakfast Waffle
Serves 6
A slightly sweet, breakfast waffle that is GF and very adaptable!
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 1 1/2 Cup coconut or almond milk
  2. 1 TSP apple cider vinegar
  3. 2 TBS maple syrup
  4. 1 1/2 TSP vanilla
  5. 1/4 Cup melted butter (grass fed)
  6. 1/2 Cup quinoa flakes
  7. 1/2 Cup potato starch
  8. 1 Cup brown rice flour
  9. 1/4 Cup tapioca flour
  10. 1 TBS chia seeds or flax seeds
  11. 1-2 TBS shredded coconut, cacao nibs or your favorite chopped nuts
  12. 1 1/2 TSP baking powder
  13. A pinch of salt
Instructions
  1. Mix milk with the vinegar. Let the mixture rest for 3 minutes. Melt butter. Whisk butter, vanilla and maple syrup to milk mixture. In a separate bowl, mix all dry ingredients. Carefully combine the wet and dry ingredients. Let the batter sit for 10 minutes. Add 1/4 additional milk or more, as needed, if batter becomes too thick! Using 1/4 cup of batter per waffle will yield 12 small waffles. Use 1/2 cup batter per waffle to yield 6 large waffles!
Notes
  1. Top with your favorite fruit, syrup or nut butter!
  2. Can be frozen for up to a month and simply reheated in the toaster!
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