bakingglutenfreememories The weekend just doesn’t seem complete without having at least one big breakfast that you don’t have the time to make during the week. However, if you do have the time, it’s alright to make these weekend waffles as weekday waffles, I won’t tell.
This is a good family recipe that we’ve been making for years and that I altered to be gluten and dairy free. I’ve tried a plethora of different flours for this and the combination of almond flour and a gluten free all-purpose flour, is my favorite. The almond flour adds some depth to the flavor and gives it a nice texture that isn’t too doughy or dense. I have had some gluten free waffles before that were so dense that I thought I would never eat again. Gluten free waffles also have the tendency to become too dry which is why I love adding the fluffy egg whites in the batter.
These weekend waffles are versatile and can be enjoyed with sweet toppings (as pictured) or with savory toppings like egg, avocado, and bacon.
Waffles Storage Tips:
- Store in a sealed container at room temperature for up to 2 days or in the refrigerator for up to 3 days
Weekend Waffles
Ingredients
- 1 ¼ cups gluten free all-purpose flour (I like Pillsbury Best Multi-Purpose Gluten Free Flour Blend)
- ¾ cup fine blanched almond flour
- 3 teaspoons baking powder
- ½ teaspoon sea salt
- 2 eggs, whites separated from yolks
- ½ cup canola oil
- 1 ¼ cups unsweetened almond milk or other dairy free alternative
Instructions
- In a large bowl, add the flours, baking powder, and sea salt. Use a wire whisk to mix together and work out the clumps.
- Separate the egg whites from the egg yolks, adding the yolks to the dry ingredient bowl and the egg whites to a medium sized bowl or stand mixer bowl.
- Next beat the egg whites until soft, fluffy peaks form. (see above picture)
- Then add the oil and milk to the dry ingredients bowl. Mix well with a large spoon. Using a cake batter spatula, fold in the egg whites until it is well distributed in the batter.
- Heat up your waffle iron and spoon in about 3/4 cup of batter, for medium sized waffles.
- Cook for about 2 minutes on medium high heat or until your waffle iron notifies you it is done. Remove the waffle and repeat until all of the batter is gone.
- Finally, add your toppings.
i got a chance to make this recipe. we loved it! The banana gives it a mild, sweet flavor so…
Thank you so much! I am very happy you enjoyed them!
I live in Morro Bay, CA and LOVE Hidden Kitchen. They have another location now in Cayucos. Their blue corn…
Thank you so much! Cherry rhubarb is a great choice! I am very happy you enjoyed them. 🙂
Thank you so much for your review! I am so glad that you loved them!