Growing up, my mom would make the best homemade waffles every Saturday morning. She would make a big batch and freeze the leftovers so we could have them for breakfast during the school week (you would never find Eggo Waffles in our house). She used my grandma's recipe and it is still one my sister and my favorites. Over Christmas, my mom (who has been eating gluten-free for the past month), introduced me to Cup4Cup, a gluten-free all purpose flour. The gluten-free waffles were just as good as when we had them growing up! I highly recommend freezing some for leftovers and then toasting them when you are in a rush in the morning. Top them with some Justin's Almond Butter, berries, or pure maple syrup.
Prep Time: 5 minutes Cook Time: 5-8 minutes (~30 seconds per each waffle)
- 2 cups of Cup4Cup gluten-free flour
- 2 organic eggs
- 1 tsp vanilla
- 2 tsp baking powder
- 2 cups of milk (we used regular 2% milk, but you can also sub almond milk)
- 6 tbsp melted butter
- A dash of salt
- In a large bowl, add egg, milk, melted butter and vanilla. Using a hand mixer, mix everything together.
- In a smaller bowl, add the flour, baking soda and salt. Slowly add in the flour mixture to the egg mixture. Using the hand mixer, beat until smooth.
- Plug in waffle maker and wait for the green light to turn on.
- Add in 1/2 cup of waffle mix into the waffle maker (this one is under $25)
- Hold down the handle and wait for the green light to turn back on.
- Serve with pure maple syrup, coconut flakes and fresh berries!