RECIPES

Waffles

April 23, 2020

I’m Kelly.
Over a decade ago, my daughter Erinn and I opened Kelly’s Bake Shoppe to make healthy living accessible—and delicious. Now, my journey has grown to embrace personal growth, healing, homesteading, and living in harmony with nature.
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This is a variation on our pancake recipe, for tender-crisp waffles that you can enjoy with sweet or savory toppings. Really! Try waffles piled high with garlic-sauteed greens, a mound of mashed potatoes and a ladleful of vegan gravy: you’ll be in comfort-food heaven.

Active time: 10 minutes

Total time: 30 minutes

1 cup GF all-purpose flour

1¼ cups brown rice flour

1/2 teaspoon baking soda

1 tablespoon Sucanat

1/2 teaspoon sea salt

2 tablespoons flax meal

1 tablespoon chia seeds

1 ½ cups plain coconut milk yogurt

1¼ cups almond milk

2 tablespoons olive oil

1 teaspoon lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

  1. In a large bowl, whisk together the flour, rice flour, baking soda, Sucanat and salt.
  2. In a small bowl, mix the flax meal with 6 tablespoons of water and set aside to thicken.
  3. In another small bowl, mix the chia seeds with 3 tablespoons of water and set aside to thicken.
  4. In a large glass measuring cup or pitcher, mix the flax and chia mixtures with the yogurt, milk, oil, lemon juice and zest, and vanilla.
  5. Add the wet mixture to the dry mixture and stir just until blended.  Batter will be slightly thick, not runny.
  6. Heat a waffle iron on medium heat. Grease the iron. Add about ½ cup of batter (depending on the size of your waffle iron) and slowly close the lid.
  7. Cook for 3 to 4 minutes or until steam stops rising from the waffle iron. Remove and serve immediately.

Makes 12 waffles

Note: For savory waffles, omit the Sucanat from step 1.

Kelly Childs

AUTHOR

KELLYCHILDS

Kelly is the co-founder and co-owner (with her daughter Erinn) of the fabulously successful, Kelly's Bake Shoppe, where thousands flock every week. She resides in Grey County with her two cats, Daisy and Tuna. Kelly spends her time creating art, developing marketing content, as well as building new business ideas with Erinn. Outside of the bake shoppe world, they host the podcast 'Are You Living Your Life Yet ™️.’ and have authored two cookbooks, 'Made with Love’ (national best seller) and 'Conscious Living’ with more to come.

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Conversations that Nourish the Soul

This podcast is a space for honest reflections, deep conversations, and transformative insights on wellness, healing, and personal growth. I’ll be sharing my own journey while connecting with inspiring guests who offer wisdom on living with intention, purpose, and joy.

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Meet Kelly Childs
Visionary. Entrepreneur. Plant-Based Pioneer.

I’m Kelly Childs—a lover of life, advocate for holistic wellness, and proud co-founder of Kelly’s Bake Shoppe. For over a decade, I’ve built a life rooted in mindfulness, personal growth, and creating spaces where others can thrive. From opening Canada’s first award-winning plant-based bakery with my daughter Erinn to championing healing through detoxing, mindfulness, and nature, I’m dedicated to inspiring and supporting your journey. Through this platform, I hope to help you nurture your body and mind, embrace your truth, and rediscover the joy of living naturally.

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