If you have a waffle stick maker or just a plain waffle maker, you will love the simplicity of this one bowl recipe.
Easy enough to whip up quickly in the morning or premix and store in the fridge for several days, until ready to use. (I usually always have a pancake or waffle mix premade in the fridge so I can make a quick breakfast or anytime snack when needed)
In the waffle maker these turn out crispy on the outside but still soft in the center just like a batter that has whipped egg whites in it. My daughter loves them with tahini and jelly on top, but the toppings are all up to you!
gluten free/vegan.....allergy free
1 1/2 TB Egg Replacer mixed with 1/4 Cup Milk Substitute (I used Coconut Milk-unsweetened/carton)
1/4 Cup Oil of choice ( I used melted Coconut Oil)
1/4 Cup Organic Sugar of choice ( I use Coconut Palm or Organic Cane)
1/2 tsp. Pure Organic Vanilla Extract
3/4 Cup Milk Substitute ( I use Rice Milk- unsweetened)
3/4 Cup Water
1 Cup Brown Rice Flour
1/2 Cup White Rice Flour
1/2 Cup Potato Starch
1/4 Cup Tapioca Starch
1/4 tsp. Xantham Gum
1/2 TB Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Sea Salt
In a medium size bowl whisk together egg replacer mixture, oil, sugar, vanilla, milk and water. Once combined add in brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, baking powder, baking soda and salt. Whisk everything together until smooth and well mixed. Grease waffle stick maker well before adding batter. Cook according to manufactures instructions. Enjoy!
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Also shared at: Create Link Inspire,Fat Tuesday, Tuesday Talent Show, Totally Talented Tuesday, Waste Not Want Not Wednesday,Gluten Free Wednesdays, Allergy Free Wednesday, Full Plate Thursday,
.Foodie Fridays, Guten Free Fridays