There is absolutely nothing I love to do more than make weekend breakfasts for my family. These waffles are one of our favorite things to have on the weekend… or anyday! You could make a big batch of these and freeze them for sure. I would recommend a mini waffle iron like this one, instead of the Belgian waffle maker for freezer waffles.
Because of the baking powder, these aren’t labeled as paleo. But aside from the small amount of cornstarch from the baking powder, these are grain free. I’ve found that arrowroot starch is an amazing ingredient to use in gluten/grain free baking and it really helped to keep these waffles from being too “almond-flour-y”. Additionally, you could make a big batch of the dry mix to have on hand, and it will work just as well for pancakes. Simply omit the oil! They’re ridiculously simple to make, so I hope you will add them to this weekend’s breakfast menu!
Perfectly Easy Gluten Free Waffles
Ingredients
- 1 cup arrowroot starch
- 1 cup almond four
- 2 tbsp sweetener of choice (I used coconut palm sugar)
- 1/2 tbsp baking powder
- 4 eggs
- 1/3 cup melted coconut oil
- 1/4 cup dairy-free milk
- pinch of salt
- mix-ins of choice (I used blueberries this time!)
Instructions
Preheat waffle iron to a high heat.
In a medium sized bowl, wisk all dry ingredients together.
Add all wet ingredients to the dry mix and mix until a batter is formed. If additional liquid is needed, add extra milk by the tablespoon until batter consistency is reached.
When waffle iron is completely heated, brush with grass-fed butter or coconut oil, pour the batter in, and cook til done. They should be nice and crispy on the outside.
Top with toppings of your choice and serve!
