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.

Ingredients:

• 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

Instructions:

1. Separate egg whites and yolks. Put yolks in a big bowl and add milk and oil. Mix.
2. Add flour, baking powder and salt to the wet ingredients.
3. Whip egg whites to stiff peaks and fold into waffle mix.
4. 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!