When I found out I had developed wheat, oat, and rice allergies, I was super devastated.
I loved all the breakfast foods from pancakes, to waffles, to my favorite, french toast. Learning that I had to give all of that up brought my spirit to a dark place.
It’s been a while now since I’ve received the soul shattering news, and I’ve finally crawled up and out of my pit of despair long enough to come up with a delightfully crispy and airy waffle recipe. I still have to work on a pancake and french toast recipe, but, for now, I’m good with 1 out of 3. I know that a lot of times, a waffle batter and a pancake batter are one in the same, but this is not the case. This batter is specifically for waffles because the iron plates will simultaneously crisp up both sides of waffle while creating that steam pocket in the middle that gives the waffle it’s fluffy, airy texture. If you were to try to use this batter for pancakes, the results won’t be the same. In fact, it would be a little bit disappointing…
And to make sure I really had this recipe down pact, I’ve made these waffles at least 5 times in the last three weeks to make sure the first 2 times weren’t flukes. In fact, I was so dedicated, that I ate waffles for breakfast, lunch, and dinner a few days during time. I am now 99.9999% that I’ve got it down packed.
Now a few notes about this recipe.
- I usually suggest spraying a waffle iron with cooking spray to prevent sticking, but this batter already has oil and butter in it. This keeps the waffle from losing bits and pieces in the grid. Along with the eggs and amount of flour used, this waffle is sturdy enough to maintain itself with or without the aid of a non-stick cooking spray. If you are still un-trusting of me, just use a LIGHT mist.
- These waffles are best when eaten immediately, but if you need to store and reheat them, I just place each one in a sandwich bag and put them in the refrigerator. When I want to eat one, I’ll grab one from the fridge and put it in a cold waffle iron (while matching the patterns) and close the lid. I’ll then turn on the waffle iron and give it about 5-6 minutes to come to temp. This is just what’s easiest for me because I know my waffles won’t burn or anything. If you can come up with a better way, do it. I’m not here to tell you how to live your life.
- Speaking of burnt waffles, these waffles are done when you open up your waffle iron and touch raised edges of pattern in the waffle. If they’re crispy, it’s done. Do NOT go by color because if it gets too dark, it will taste burnt and that’s not delicious. This is the color that you are looking for.
- This batter is very versatile. I like to make blueberry waffles by putting a few blueberries in batter. Or, you can do the same thing with apples. To kick it up a notch, you can even add a teaspoon of cinnamon and a half teaspoon of nutmeg, and turn your plain waffles into apple spiced waffles. Or, you can add a few tablespoons of cocoa powder and some chocolate chips and make double chocolate waffles. The possibilities are endless… Just make sure you pay attention to the water content of what you’re adding. The batter is already light enough. If you add anything with too much moisture, it will break the batter. Adjust your flour levels accordingly.
P.S. I know it says that this recipe makes 4 waffles, but that’s specifically pertains to my type of waffle iron. It may vary depending on what kind of waffle iron you have.
- 1 cup of dairy-free milk (I use soy vanilla milk just because these waffles are supposed to be slathered in butter and drowned in maple syrup)
- 1/2 cup of vegetable oil
- 3 tablespoons of melted vegan butter (I use Earth Balance original because it has the best ‘butter’ flavor to me)
- 3 eggs
- 3 large pinches of sugar
- 1 teaspoon of vanilla
- 1 cup of cassava flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
Directions: (makes 4 waffles)
- Add cassava flour, baking powder, and salt in a bowl. Whisk until combined and set aside.
- In another bowl, add the rest of your ingredients and mix together until completely blended.
- Take your dry ingredients and fold them into your wet until just incorporated. It’s okay if there are some lumps (don’t worry if your batter looks a little loose, it should be).
- Set batter aside and let it rest for 15-20 minutes.
- When you are ready to make your waffles, preheat your waffle iron. Once to temp, pour in as much batter as it takes to just barely cover the bottom of the iron. Do not worry, this batter will not over flow. It doesn’t need to expand as much as other batters do.
- When done, spread a dollop of butter and drown in maple syrup. Indulge in you crispy waffle IMMEDIATELY. Forget everyone else. They can make their own. You eat yours now.