Have you ever had a craving that just won’t let go? A need to find a way to create something delicious that you’ve been dreaming of? That was me for the longest time… dreaming of gluten free waffles.
I’ve been drooling over pictures of homemade waffles on Instagram for ages! It has been eons since I enjoyed a waffle breakfast. They kind of went to the wayside when I had to go gluten free. Many of the gluten free waffles out there either made my stomach sad or didn’t meet my ingredient standards. Still, I had hope that I would one day create a plate full of healthy, delicious waffles.
So I finally invested in a waffle maker and went to work! And I just love what we came up with…
I wouldn’t say I’m overly picky when it comes to food. Quality matters and I am particular about where my food comes from, but if it agrees with my stomach I’m game to give it a go. However… there is nothing worse than a soggy texture! So waffles must meet my no soggy standards! We’re looking for crispy on the outside, with a delightful softness on the inside. And these babies meet my standards!
I have no interest in blending and mixing a million different gluten free flours, so I wanted something easy. Complicated, especially at breakfast time, is just not my style.
I peaked around and tried a few different recipes before I put on my creativity hat… but I was disappointed when we often ended up with 3 waffles. The best we came out with once was 3 and a sad 1/4 of a fourth. I want bulk here. I have a hubby to feed, and I love to feed my friends… who wants a 3.25 waffle situation? Not me! Which is why this recipe will give you six bad boys, so you don’t have to distract your company while you run off with two. What’s a waffle breakfast if you don’t have two waffles? I though that there were rules here!
After a few different batches, we came up with something we adore. I hope you love them as much as I do.
Delicious Gluten Free Waffles with Blueberry Syrup
Makes 6 Waffles
For the Gluten Free Waffles
2 Cups Oat Floor
1 and 3/4 C Coconut Milk (or Non Dairy Milk of Choice)
1/4 C Melted Coconut Oil
2 Eggs (from organic, happy, local chickens please – Use 2 Flax Eggs if Vegan)
A Pinch of Salt
1/2 Tsp Cinnamon
1 Tsp Vanilla
Turn on your waffle iron and allow it to pre-heat.
Melt your coconut oil in a small saucepan. Add all of the other ingredients to a bowl and mix well. Once the oil is melted, mix into the batter until well blended. Only poor it in when you’re ready to mix, because we don’t want the cold milk to cause the oil to solidify.
Poor your batter into the waffle iron, using enough to cover the centre well and close the lid. It will smooch that sucker down so it covers the rest of the surface area. Once the waffles are crispy (this should take approximately 10 minutes), remove them from the waffle iron and let them cool. Don’t stack them yet, as they’ll lose their crispiness.
Repeat the steps until you have 6 awesome waffles.
You can enjoy these with maple syrup… but why not up the ante with Blueberry Syrup! Because yum!
For the Blueberry Syrup
1/4 Cup Blueberry Purée (I use PEI Berries Pure Blueberry Purée)
1/4 Cup Pure Maple Syrup
Mix together and bam! Blueberry Syrup baby. Wasn’t that easy? If you want more syrup, you can double the recipe. I love working with PEI Berries products because it makes dishes like this super easy and saves you from creating your own purée. You might also enjoy this delicious, healthy Blueberry Milkshake while you’re at it!
Add your favourite fruits to the dish and enjoy!
Health and love and foodie dreams coming true,
Thought of the day: Creativity and patience provide me with an endless reservoir of possibilities.
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