Sweet Gluten Free, Dairy Free Waffles
We love waffles in our home and these can be frozen and then reheated in the mornings for the children for a quick gluten free, dairy free breakfast.
Ingredients:
260 g of my gluten free pancake / waffle mix (recipe below)
330 ml dairy free rice milk
1 to 2 tsp vanilla extract
2 eggs beaten
Method:
Place all the ingredients in a bowl and stir until combined.
Preheat waffle iron to medium-high heat.
Spray with non-stick cooking oil.
Pour a heaping of batter onto each waffle square.
Close and cook until crispy. I find this takes around 4 minutes on my machine.
Repeat until all the waffle mixture is used up.
Serve immediately with a choice of topping.
If you are not eating immediately place it on a cooling rack and then freeze for later.
Additional Notes:
Remember to freeze the leftovers for an easy reach breakfast on school mornings. They can freeze for up to 1 month in an airtight container.
Add spices such as pumpkin spice or cinnamon for a slightly different taste!
Equipment Used:
Waffle Iron
Mixing Bowl.