DH made waffles for breakfast on Sunday! I made blueberry-orange sauce for them the night before, so it was ready to go in the morning.
These came out chewy, crispy and really yummy!
How much batter to add and how long to cook it for depends entirely on your waffle iron. For mine, this recipe makes enough for two, 4-rectangle waffles.
It is possible to mix up the batter the night before and store it, covered, in the refrigerator so it’s ready the next morning.
This mixture will also work for pancakes, but we prefer making waffles with it.
It’s important that the batter not be too thick, it should “drip” from the whisk fairly easily, and smooth back out in the bowl.
Just so you know, about 1⁄3 of the coconut milk we used was actually So Delicious Nog , which is a special holiday flavor. DH loves egg nog, and he’s quite happy with this vegan version!
We ate too much, and next time we will freeze half of the waffles. They will thaw, reheat and crisp very nicely in a wide-slice electric toaster!
1⁄2 cup Bob’s Red Mill Potato Starch
1-1⁄4 cup Basic GF Waffle Flour Mix
2 teaspoon Florida Crystals
2 teaspoons baking powder (NOT baking “soda”!)
1 teaspoon xanthan gum
1⁄2 teaspoon cinnamon, ground
1⁄4 teaspoon nutmeg, ground
1⁄8 teaspoon allspice, ground
1⁄8 teaspoon ginger, ground
3 teaspoons Ener-G Egg Replacer, whisked into 4 tablespoons warm water
2 tablespoons canola oil
Orange Blueberry Sauce (as a topping)
Whisk all the dry ingredients together in a bowl.
Whisk the reconstituted Ener-G into the coconut milk.
Whisk the oil into the wet ingredients.
Mix the dry and wet ingredients together until well combined.
Set aside for 20-30 minutes so the flours can hydrate.
After resting, the batter should be thin enough to drip from the whisk and make a small mound. The mound should flatten out fairly quickly. If it doesn’t, then add more coconut milk, a couple of tablespoons at a time, until the batter is the right consistency.
Preheat waffle iron, following manufacturer’s instructions.
This batter will make two “sets” of waffles in a standard, 4-section, rectangular waffle maker.
Pour about half the batter across the bottom waffle plate. Spread carefully to fill in the gaps with a heat-proof spatula.
Cook for 7 minutes. (Follow the instructions for your waffle iron. The amount of time listed here is what works for mine.)
Repeat for second half of batter.