AuthorStacy SaundersCategoryBreads, BreakfastDifficultyBeginnercrunchy & filling waffles
Yields: 3-4 Belgian waffles
In a medium mixing bowl, whisk together all dry ingredients.
Add wet ingredients, milk, water, egg yolks, oil, and vanilla. Whisk until smooth. It will be a very thick batter.
Heat waffle iron. Spray with non-stick cooking spray (any that you tolerate, I use an olive oil spray but it does have soy lecithin in it). Fill your waffle iron according to device instructions. Mine holds 1 c. of batter.
Cook for 7-8 min or until fully cooked and golden. Serve with maple syrup or applesauce.
Note: If you have any leftovers 😉 these freeze well. Just split the waffle into sections and lay them flat in a gallon ziploc bag in the freezer.
Recipe adapted from Gluten Free Baking Light and Crispy Waffles
Note: You can substitute regular white rice flour for sweet white rice flour if needed. The texture will just be a little different.Â
I've slowly been adapting all my recipes that use whole eggs to using only egg yolks. I've been really thrilled at how well it's worked out! These waffles were my most recent recipe adjustment.
It's nice to have variety with breakfast foods (although we usually eat them for dinner haha), so we enjoy having these waffles in the rotation with our gf pancakes and apple cinnamon vegan/gf waffles. Rosie likes hers plain with maple syrup and I like mine with blueberries & syrup.
This batter make crunchier waffles that can be a bit dense, but they taste yummy! Besides, any sort of variety goes a long way on this diet 🙂Â
Just something to think about, since each waffle cooks for 7-8 min, it takes about 35 min to cook all of these. I'm always surprised by how long it takes and one time made the mistake of making a double batch with only an hour before another activity was starting. I had to ask my husband to finish cooking them! So if you're crunched for time, don't double the recipe! Unless you're lucky and you have two waffle irons... I might need to invest in a second haha 🙂Â
Ingredients
Directions
In a medium mixing bowl, whisk together all dry ingredients.
Add wet ingredients, milk, water, egg yolks, oil, and vanilla. Whisk until smooth. It will be a very thick batter.
Heat waffle iron. Spray with non-stick cooking spray (any that you tolerate, I use an olive oil spray but it does have soy lecithin in it). Fill your waffle iron according to device instructions. Mine holds 1 c. of batter.
Cook for 7-8 min or until fully cooked and golden. Serve with maple syrup or applesauce.
Note: If you have any leftovers 😉 these freeze well. Just split the waffle into sections and lay them flat in a gallon ziploc bag in the freezer.