I absolutely love waffles! And I recently realised since roo was diagnosed with his allergies we have never had them. It always seemed too much of a faff and too much time. But, I really fancied them one day and so I set on my mission to find the perfect recipe. It had to be relatively quick, easy and of course allergy friendly.
I have tried so many different recipes with varying results and I would say 75% were bin worthy, 20% just edible and then 5% were actually good. This specific recipe won as it was free from eggs and refined sugar. It was easy to make and relatively quick. It would of been even quicker if I had a bigger, electric waffle pan rather than having to cook one by one on the hob.
I would definitely say invest in a good sized waffle machine so everyone can sit down to eat at the same time. However it’s not a necessity. You can easily keep the waffles warm in a low oven while you’re preparing the rest. You can also cook a batch and then cool, wrap and freeze any extras for another day. Refresh them in the toaster before serving.
- 1 1/2 cups Dairy free milk of choice. (We used almond).
- 1/4 cup oil. (We used sunflower but you can use melted coconut oil or any other low flavoured oil).
- 2 teaspoons vanilla extract.
- 1 tablespoon maple or agave syrup. (You can also use honey if you’re not worried about it being vegan).
- 2 tablespoons ground flax seed.
- 2 cups Gluten free Plain flour. (We used Dove’s Farm as always).
- 1 tablspoon baking powder.
- 1/2 teaspoon bicarbonate of soda.
- 1 teaspoon ground cinnamon. (Not a necessity but does give an extra layer of flavour. You can swap this for nutmeg).
- The method of cooking depends greatly on the waffle machine/iron you’re using. If you’re using an electric machine turn that onto the desired temperature and if you’re using an iron place this onto the hob over a medium to high heat.
- In a large bowl add the milk, oil, vanilla, syrup and flax seeds. Whisk well to combine. Leave to sit for a minute or two.
- Into the wet mixture add the remaining ingredients and whisk well until you have a thick batter.
- Oil the waffle maker lightly, we used a spray canola oil, and spread enough batter to cover the base of the pan.
- Cook for approximately 4-5 minutes but do take care to ensure they’re not overcooked the first time you make them. They should be golden, and springy to the touch.
- Serve with extra syrup, berries, yogurt or even ice cream for a dessert.