Lately I’ve slowly been trying to get on the eggs train again and introduce them into my diet. I really miss eggs because they spell waffles and pancakes, and who doesn’t love those?
I’ve played around with a few gluten free waffle recipes, but my original gluten recipe for Belgian waffles actually works pretty well.
Although in the last round of making these, the batter was a little thick and it ended up making less, denser waffles instead of more lighter waffles. Two waffles really filled me up. Four had me stuffed. 😉We were extra indulgent with butter, maple syrup, fresh blueberries and whipped cream. Kay and I eat so healthy during the week, I can’t help but indulge a little on the weekend.
After all, we usually don’t have lunch, so these brunch waffles substitute a lot of calories for the day.
- 1 3/4 cup milk
- 1/2 cup oil
- 2 eggs, separated into yolks and whites
- 1 3/4 cups gluten free flour
- 1 Tbs baking powder
- 1/4 tsp salt
- Separate egg whites and yolks. Put yolks in a big bowl and add milk and oil. Mix.
- Add flour, baking powder and salt to the wet ingredients.
- Whip egg whites to stiff peaks and fold into waffle mix.
- Spray waffle iron with cooking spray on both sides and make according to waffle iron instructions.
If your batter is too thick, you can add in more milk or a bit of water until it’s more runny. You might have to adjust your liquid to flour ratio depending on your flour mix, but this is a good starting point.
Happy waffle making!