Light and fluffy on the inside, crunchy on the outside.. These are what waffle dreams are made of.
I've been dreaming of this texture since I gave up wheat and dairy years ago. I've tried to fill the void with different pancake variations but the little kid in me has been screaming for chocolate chip Eggo's. This past weekend I finally picked up a waffle maker of my own. After some serious deliberation about whether I needed the $120 rotating waffle iron, the interchangeable griddle or the high-end ceramic Belgian style I decided on the cheapest one on the shelf despite the unconvincing photo on the front; I wasn't sure the waffle life was for me yet.
Update: the waffle life is the life for me and I want it to be the life for you too,
Recipe: Serves 2, or 1 + leftovers if you're a food hog like me
Allergy information: GF, DF, NF
3/4 cup coconut milk
1 tbsp vanilla extract
1 tbsp maple syrup
a heaping 1/4 cup melted coconut oil
1/3 cup dairy free dark chocolate chips (optional)
1 1/2 cups GF oat flour (blend 1 + 1/2 cup GF rolled or steel cut oats into a fine powder)
2 teaspoons aluminum free baking powder
a few dashes of cinnamon
1/4 teaspoon sea salt
1. In two separate bowls, combine wet ingredients and dry ingredients.
2. Fold wet ingredients into dry ingredients until just combined, don't over-mix.
3. Turn on your waffle iron and let it heat up while your mixture sets.
4. When your waffle iron is hot, give your batter one last light mix then pour half the mixture into the center of the iron and close it.
5. Allow a cook time of around 5 minutes, or until steam stops coming from the iron. You can always check after 5 minutes and put it back on until desired crispness.
6. Top with nut butter, coconut cream, maple syrup, stewed berries, or fresh fruit!