These are so yummy that you will not believe they are top allergen-free!
Makes 4 round waffles 6” in diameter
Ingredients:
- 1 cup gluten-free rice flour
- 1⁄2 cup potato starch (NOT Potato Flour)
- 1⁄4 cup tapioca flour
- 2 tsps. baking powder
- 1 tsp. sea salt
- 1 tsp. real maple syrup
- 1/4 tsp. cinnamon (optional)
- 1⁄4 cup coconut oil (melted/liquid)
- 1 1⁄3 cups vanilla almond milk or coconut milk (carton)
- 2 eggs (separate whites) or for Egg-Free (vegan): 1 well-mashed banana
Directions: Special equipment: waffle iron
- Preheat a waffle iron to medium-high. Preheat the oven to 200°F (to keep the cooked waffles warm).
- Whisk together the dry ingredients (rice flour, potato flour, tapioca flour, baking powder, salt, sugar, and cinnamon) in a large bowl.
- Whisk together the milk, oil, and egg yolks in another bowl.
- Beat the egg whites in a third bowl until soft peaks form, about 3 minutes.
- Pour the milk mixture into the rice flour mixture and gently stir until just incorporated (it’s ok if there are some lumps).
- Add a bit more milk if the mixture is too thick or a bit of rice flour if it’s too runny.
- Gently fold in the egg whites.
- Lightly brush or spray the top and bottom of the waffle iron with some oil.
- Fill the waffle iron about three-quarters of the way full (some of the waffle iron should still be showing).
- Close the lid gently and cook until the waffles are golden brown and crisp, 6-7 minutes.
- Keep the cooked waffles warm in the oven or cover them with foil on a plate while you prepare the remaining waffles.
- Serve with real maple syrup, ghee (clarified butter) or vegan butter, and fresh berries.
Notes:
- They freeze well, so you can make extra!
- And, they can also be used for a sandwich if you use unsweetened, unflavored DF milk and omit the banana, cinnamon, and sugar.
Enjoy!
- Free of: Wheat, Gluten, Dairy, Corn, and Soy! Contains only Rice, and it can also be made Nut and Egg-Free!
- Vegan-friendly option!
For More Recipes go to www.LisaStimmer.com
