I haven’t made waffles in years. It’s difficult to find a recipe that has no gluten, dairy, eggs or soy. Though I have no problem with eggs or soy, the husband does. And I’m not about to make an entire batch of waffles for myself while he gazes at them with longing.
These waffles were utterly delicious. Crisp on the outside, fluffy on the inside, with a lovely nuttiness and hint of sweetness. For some reason, I was craving something savory when I made these, so I topped mine with sautéed kale, mushrooms and tomatoes. The husband doused his in maple syrup, and we both enjoyed them equally.
I think my waffle iron has risen from purgatory!
Now that I’ve got the basic recipe down, I can play with add-ins. Pumpkin, berries, chocolate chunks or nuts would work perfectly in a sweeter version, while chopped onions, spinach, grated zucchini or garlic would make great savory additions.
This would be a good pancake batter, too, if you don’t have a waffle iron. Just use a ¼-cup measure, drop the batter into a heated pan and cook a few minutes on each side, or until they are puffy and golden.
- 1 ¼ cup water
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- ¼ tsp vanilla powder, or 1 tbsp vanilla extract
- 1 tbsp lemon juice
- 1 cup gluten-free rolled oats
- ¾ cup brown rice flour
- ¼ cup buckwheat groats
- ¼ tsp Himalayan salt
- 1 tbsp baking powder
- Place the water, coconut oil, maple syrup, vanilla powder, lemon juice, oats, flour, groats and salt (in that order) into a blender or food processor.
- Blend on high for about 30 seconds until the batter is smooth.
- Add in the baking powder and blend for another 10 seconds.
- Pour batter into a heated waffle iron that is lightly coated with coconut oil. Cook for five minutes, or to desired crispness.