So far this is the best I’ve come up with for waffles. They get a nice crispy outer shell in my waffle iron that I find delicious. Be warned: you have to like buckwheat to like these. Using half creamer and half milk is pretty awesome if you don’t mind the extra fat/calories. You can substitute applesauce for the oil, if desired.
Gluten-Free Waffles
So far this is the best I've come up with for waffles. They get a nice crispy outer shell in my waffle iron that I find delicious. Be warned: you have to like buckwheat to like these. Using half creamer and half milk is pretty awesome if you don't mind the extra fat/calories. You can substitute applesauce for the oil, if desired.
Ingredients
- 1 ⅓ cups milk
- 1 cup buckwheat flour
- 1 cup almond flour
- ⅓ cup vegetable oil
- 2 eggs
- 1 tablespoon baking powder
- 2 teaspoons white sugar
- 1 teaspoon salt
Instructions
- Preheat a waffle iron according to manufacturer's instructions.
- Stir milk, buckwheat, almond flour, vegetable oil, eggs, baking powder, sugar, and salt together in a bowl until batter is smooth.
- Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.
