Easy Waffle Recipe

 Gluten-Free Waffle Mix Recipe

Gluten-free | Diary-free | Vegan

There are multiple adjustments that can be made; ingredients will be labeled as “(optional)”

I am going to make it as simple as possible, no need for extra reading. I hope you enjoy!

Serving: 4 mini waffles | 2 waffles | 5-6 Pancakes 

Materials:

• Fork 
• Measurement spoons
• Measurement cups
• One small Bowl

Dry Ingredients:

• 1/2 cup of gluten-free flour
•  use the King Arthur Gluten-free Flour that has xanthan gum, but if yours does not have some use a pinch (1/8)
• 1 teaspoon of baking powder
• helps them to rise
• Pinch of salt

Wet Ingredients:

• 1/4 cup of melted butter
• To be honest I do not measure get add a medium sized amount in
• olive oil, coconut oil, avocado oil, non-diary butter, or applesauce can be used with an 1:1 ratio
• 1 teaspoon of pure vanilla extract 
• no need to measure just add a splash
• 1/4 of honey
• coconut sugar, maple syrup, or granulated sugar can be used (1:1 ratio)
• I also do not really measure
• 1 Egg 
• Beat into the mix
• 1/2 or 1/3 of any kind of milk
• For waffles I suggest 1/3 and for pancakes 1/2
• Regular milk, almond, cashew, coconut, and soy can be used

Instructions:

1. Grab a medium bowl and begin adding in all the dry ingredients 
2. Mix with fork 
3. Add and mix in the same bowl the wet ingredients
4. Add your waffle iron
5. Then enjoy!!

It can be stored in an airtight container or ziplock either in the fridge (good up to 2 days) or freezer (1 week and half).

*I do not include nutritional facts like calories due to previous issue with disordered eating and becoming obsessive with numbers  

Photo by Polina Tankilevitch from Pexels