These gluten free waffles are deliciously moist and fluffy. They are ridiculously easy to put together, but make sure to plan a bit ahead as the batter needs a minimum of one hour to rest. The batter can also be made the night before.
Ingredients:
- 340g oat milk, lukewarm
- 85g butter or coconut oil, melted
- 39g to 57g maple syrup or 60g sugar
- 3/4 teaspoon table salt
- 1 teaspoon vanilla extract
- 1/2 tsp cinnamon
- 2 large eggs
- 240g gluten free 1:1 flour
- 1 1/2 teaspoons instant yeast
Method:
- Combine all ingredients in a medium - large bowl
- Stir until just combined, lumps are ok
- Cover with plastic wrap and let sit for 1 hour at room temp or leave in fridge overnight
- Preheat waffle iron. Spray with oil then pour batter and let cook. Should take around 5-6 min per waffle.
Notes:
If adding toppings to waffle batter, I recommend adding half batter to waffle iron then adding topping and covering with the remaining batter before closing waffle iron.
Add maple syrup, chocolate chips, whipped coconut cream, berries or any other toppings your heart desires and enjoy!
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