You’d think with this sudden influx of spare time post-graduation I’d be a better blogger…. it’s been one of those weeks where stacks of books have been calling my name and piles of life are begging to be organized. It’s also been one of those weeks where I’ve been largely unplugged. Minimal Instagram, Netflix, and yes blogging has been a nice change of pace though I’m starting to miss you guys.
At least I came back with a treat?
These waffles have been a long time coming here (seriously I think it’s been about a month) but I promise they’re worth the wait. They are light and crispy, taste delicious on their own or covered in strawberries and butter and syrup. They also freeze beautifully which was great when I was stretched for time in the mornings before my medical placement, seriously just pull one from the freezer and pop it in the toaster, they’re as easy as Ego’s.
Fluffy Gluten Free Waffles
Makes: 10-12 medium waffles
Time: 20 minutes
2 cups All Purpose Gluten Free Baking Flour (I’m loving Namaste brand right now)
2 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 tablespoon brown sugar or honey
1 tablespoon coconut oil (or olive oil or whatever you have in your pantry)
3/4 cup almond milk
1/4-1/2 cup water*
2 eggs, beaten
1 teaspoon vanilla extract
Turn your waffle iron on to preheat. In a large mixing bowl combine flour, baking soda, baking powder, sugar, salt, and vanilla extract. Add in oil and egg and stir to combine. Add in milk of your choice. *At this point you may need to add 1/4+ of water depending on your flour blend and the milk you choose, the batter will be thick enough to drop by spoonfuls into the waffle iron*
Add 1/4 cup of batter to your waffle iron and cook until your desired level of doneness- mine takes about 4 minutes- serve warm with desired toppings. If you want to freeze, allow to cool fully before placing in a freezer bag. You can then reheat in the toaster as desired.
What’s your favorite waffle topping?