One of the greatest things about waffles is how many different ways you can make them. Literally, there must be dozens of variations, and that’s before you start to add in the ways to top them.
This is the recipe my wife and I typically make, because we like the flavor the buckwheat flour adds, plus the extra fiber and protein keeps us full longer, so it helps maintain a healthy weight. Here’s how to make them.
- 1 cup gluten-free flour
- 1/3 cup buckwheat flour
- 1 tsp baking powder
- 1 tsp Pamela’s Not Xanthan Not Guar Baking Stabilizer
- 1/2 tsp salt
- 1 1/2 TBSP flax eggs
- 1 tsp vanilla
- 1 cup non-dairy milk (almond or coconut)
- 2 TBSP olive or coconut oil
Preheat your waffle maker. While it heats, combine all of the ingredients into a mixing bowl and blend with the beater or paddle attachment until well blended.
When the waffle maker is ready, spoon about 1/4th of the batter onto the grid and cook according to your machines directions. When done, remove the waffle, allow the maker to return to the right temperature, then repeat with another 1/4th of the mixture.
Choose your toppings and enjoy!