It’s not often I enjoy a real breakfast. Don’t get me wrong- I have something EVERY morning but it’s usually a loaded soy-free protein shake. Vega for instance.
On weekends it’s nice to indulge when I have a little more time. Waffles are easy & fun to make. More successful than pancakes, in which I finally make a great one when I’m pretty much out of batter.
Maybe you saw my waffle video. Maybe you didn’t. Watch it but remember this (new! improved!) recipe:
3/4 cup + 2 T brown rice flour
1/2 cup garbanzo flour
1 t baking soda
1/2 t salt2 T oil (grapeseed or coconut) + more for coating waffle iron
1 1/2 T maple syrup
1/2 T vanilla extract
1 cup rice milk
Preheat waffle iron.
Sift or whisk dry ingredients together. Whisk wet ingredients together in separate bowl. Add wet to dry, incorporating thoroughly & smoothing lumps.
Pour 1/4-1/3 cup batter into each waffle grid square, depending on size of waffle iron to allow space for batter to spread when iron is closed. Either use the light on your waffle iron to determine when they are ready, or check after about 1 and a half minutes, depending on the heat setting.