Just like Sunday morning pancakes, I also love Sunday morning waffles. Any type of big hot breakfast is a
good start to my Sunday’s and waffles are a winner.
As many of you know lately I’ve been trying to eat less gluten. I find when I do eat gluten I feel more
lethargic and my joints bother me. These waffles were made with my Ryze (Yellow Bag) Gluten-Free
Flour Mix. I have really been enjoying this mix lately as many of my baking recipes are turning out
wonderful! Give it a try!
So, let’s talk waffles…
How do you like your waffles? Golden brown? Crispy? Soft? Fluffy?
I have always loved a waffle with crispy golden brown edges with a soft, fluffy inside. So yes, a little bit
of everything.
If you like your waffles less crispy, just take them out of the waffle iron a little sooner.
A note for these waffles: Even if your iron is nonstick, I still HIGHLY recommend you lightly spray your
iron to prevent the waffles from sticking. Ya never know.
Here’s to Sundays!

Sunday Morning Waffles
Ingredients
- 1 cup Ryze Gluten Free Flour Mix yellow bag
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup + 1 TBSP unsweetened almond milk
- 2 TBSP coconut sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
-
Add all ingredients into a medium bowl and mix until just combine. Do not overmix or the waffles will become tough.
-
Preheat your waffle iron and spray it with non stick spray. Add in your batter 1/4 cup of batter per waffle.
-
Close waffle iron and allow the waffles to cook for about 4-5 minutes. Do not open the iron to check on them or they might stick! After 4 -5 minutes is up, check the waffles. If you want them crispier, cook them a little longer. Every waffle iron is different.
-
Plate the waffles and drizzle them with warm maple syrup. Enjoy!
If you liked this recipe, check out some of my other breakfast favorites!