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

Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in downtown Burlington with her husband Ken. You can find Kelly developing new content and recipes, creating marketing content and building new business ideas with her daughter Erinn. They are now writing their 2nd cookbook that is due to come out in 2020.

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