These dairy free waffles are also gluten free and free of the top 9 allergens. Enjoy them topped with maple syrup or use them as bread for a breakfast sandwich. Yum!
2cupsgluten free all purpose flour blend(like Bob's Red Mill All Purpose Gluten Free Flour)
2tablespoonsgranulated sugar
1tablespoonbaking powder
1tablespoonBob's Red Mill Egg Replacer
1teaspoonsalt
2cupsdairy free milk substitute*such as soy or oat milk
½ cupcanola oil
1teaspoonvanilla
Instructions
In a mixing bowl, combine the flour, sugar, baking powder, salt, and egg replacer. Add the milk, oil, and vanilla and mix well.
Preheat waffle iron and coat with cooking spray. Pour enough batter to fill the wells and cook according to manufacturer instructions. Serve warm and/or store leftovers in an airtight container and freeze them for future use. Makes 4 Belgian waffles or 12 (4-inch) waffles.*If using rice milk, start with 1-½ cups milk and gradually add the remaining to the right consistency.
Notes
*To boost protein, add ¼ cup of your favorite protein powder to the dry ingredients (read this post for some of my favorite allergy friendly options). Add an additional ½ cup milk substitute. The batter will be thick but pourable.