While it hasn’t always been the case, we love waffles for breakfast. (And it’s hard to beat the smell of warm, golden waffles fresh from the iron). We’re so glad this gluten free waffle recipe lets us continue to delight in the occasional waffle indulgence! :)
Growing up in my family, we didn’t really eat waffles much. On the rare occasions we did, we just had the pre-made frozen ones from the grocery store. It wasn’t until I got to tag along on a business trip to France with my father that I first discovered waffles could be anything more than a bland, starchy vehicle for sugar and syrup.
My previous (in)experience with waffles would probably have kept me from trying them on that trip, except for the irresistible smell wafting from the crêperie across the street from our hotel. It took a couple (fantastic) breakfasts to discover the source of the aroma, but ever since, waffles have been a guilty pleasure.
Admittedly, we still typically make pancakes more often than we dig out the waffle iron, but that just makes it more special when we do have waffles, right?
These mini waffles were made with blueberries and apricots, but feel free to use whatever fresh fruit is in season where you live!
These classic waffles are a fantastic way to enjoy fresh seasonal fruit, but they’re great on their own too!
- 1 egg (or egg replacement)
- 3/4 cup of milk (or oatmilk or other milk replacement)
- 1/4 cup of canola oil
- 1.5 teaspoon vanilla
- 1 cup of Erika’s GF Flour Blend
- 2 teaspoons of sugar
- 2 Tablespoons of sweetened coconut flakes (optional)
Preheat waffle iron.
In a medium bowl, whisk together the egg, milk, oil, and vanilla.
Add the flour and a sugar and mix well with a whisk until fully combined. If using, stir in the coconut.
Spoon in approximately ¼ – ½ cup batter in to the hot waffle iron.
Cook waffles on high until golden or about 5-6 minutes.
Serve with your favorite toppings.
- The coconut in this recipe is very subtle and adds a touch of sweetness and moisture to these delicious gluten free waffles.