One of the most difficult recipes to adapt, in my opinion, has been waffles and pancakes. If they taste great, they’re gummy. Not these — light and fluffy and at the same time very crispy and oh so good. And I learned a great tip for cleaning my waffle iron (that doesn’t come apart to wash) — after you’re done cooking your waffles and the iron is still hot, place a flat wet paper towel inside the iron and close the lid and it will steam clean your waffle iron. In my 4-waffle iron, this batter made 8 waffles.
In a small bowl combine:
- 1 1/4 cups non-dairy milk
- 1 tablespoon vinegar
In a medium size bowl place:
- 3/4 cup brown rice flour
- 1/2 cup millet flour
- 1/4 cup tapioca flour
- 1/2 teaspoon xanthan gum
- 3 teaspoons baking powder
- 1/4 teaspoon sea salt
Stir dry ingredients to mix. In another bowl (4-cup capacity), beat on medium:
- 3 tablespoons aquafaba
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon monk fruit powder
Beat until stiff peaks form and then increase speed and continue to beat for another 2 minutes until they become marshmallow like. Increase to highest speed and beat for an additional 2-3 minutes.
Make a well in the middle of the dry ingredients and add:
- 2 teaspoons vanilla extract
- 1/4 cup applesauce or other fruit puree
- 1/2 cup avocado oil
Add the milk mixture and combine until well mixed. Gently fold in the aquafaba mixture. Grease your waffle iron and make sure it is hot. Pour 1/4 cup of batter (per waffle) into your waffle iron and cook. You may need a little more than a 1/4 cup — as you can see from the picture, mine could have taken a little more batter to completely fill the waffle iron. Add syrup and enjoy!
cookingwithoutallergens 