Who doesn't love a good waffle for breakfast. They challenge I have found is the cleaner I am with my diet the more sensitive to certain foods, this include products with gluten. I personally have found gluten-free products to be hit or miss. Leaning more on the missed side. I have found some products to be quite lovely. Bob's Red Mill has a variety of gluten free products and mixes. I recently picked up their gluten free pancake mix. I added a few things to the mix and was pleasantly surprised. Did it completely remind me of the pancakes I had as a child...No. However, it was not that far off.
So a few Sundays ago I had an intense craving for waffles. I remembered I had the mix and decided to experiment. I created the best waffles I have ever had. The flavors were pronounced and the waffles were fluffy. I intended to share some with my friends but unfortunately I couldn't help myself going back for seconds and thirds. The recipe is below. Send me images of how it comes out. I'm contemplating seeing how this works for pancakes.
Spiced Lemon Gluten Free Waffles
Ingredients
1-1/2 cups Bob's Red Mill Gluten Free Pancake Mix
1 cup almond milk
3 tsp Energ Egg replacer (or your choice of egg replacer for 2 eggs)
2 Tbsp coconut oil, melted
1 tsp pumpkin spice
1/2 tsp almond extract
Zest of one lemon
Instructions:
Prepared and preheat waffle iron according to manufacturer's instructions.
Combine almond extract and coconut oil then whisk in 1 cup milk. In a seperate bowl Gluten Free Pancake, pumpkin spice, lemon zest, and egg replacer. Then combine wet and dry; mix and whisk until smooth. Add additional milk until desired consistency is reached.
Portion waffle batter onto preheated waffle iron and cook following manufacturer's instructions or for about 7 - 10 minutes per waffle.
