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
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
- 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
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!
Pin for Later!
If you liked this recipe, check out some of my other breakfast favorites!
Insanely Easy Vegan Pancakes
Raspberry Chia Jam