Want to have some waffles, sans grains, eggs, milk, and soy? This wonder waffles recipe is perfect for you! It’s made to be just as delicious as the original waffles without the common allergens that people are allergic to. It’s the best breakfast you could ever ask for!
For an appetizing look, top the waffles with berries of your choice upon serving.
FYI Waffles were invented in Ancient Greece! But the modern inventor is Belgium.
Wonder Waffles
Print RecipeIngredients
- 1 cup of blanched almond flour
- 1/2 cup of buckwheat flour
- 1/2 cup of tapioca starch
- 1 can of coconut milk (13 1/2 ounces)
- 1 cup of pumpkin puree, canned
- 1 tablespoon of baking soda
- 1 teaspoon of lemon juice
- 1/2 teaspoon of sea salt
- 1 teaspoon of vanilla
- 1/2 -3/4 cup of hot water
- Non-stick cooking spray
Instructions
- Preheat the waffle iron. (I’m sure these would make fine pancakes, as well, although I would thin the batter with more water.)
- Using either a mega-blender or a food processor, combine all ingredients except for the water. Puree until it is smooth, stopping to scrape the sides as needed. Add the water a little at a time until it’s just thin enough to pour. It’s easier to add water later if the first one doesn’t pour smoothly. It’s important not to make the batter too thin, as the waffles will be doughy inside.
- Once the waffle iron is heated (mine has a light that goes off), spray generously with cooking spray.
- Pour the batter into the centre of the waffle iron, leaving about 2 inches empty around the edges.
- Close the lid. These little fellas steam more than regular waffles as they cook. When the steam mostly subsides, carefully lift the lid. The lid should lift easily when they are done. I also monitored the light to see if it would be as good of a doneness indicator for these waffles as it is for normal ones, and it was. Use a fork to gently loosen each edge of the waffle and remove it from the iron.
- Allow the iron to heat back up for 20-30 seconds. Then, reapply cooking spray and repeat the process.
