Looking for a weekend breakfast that’s equal parts indulgent and wholesome? These gluten-free waffles from ButtaNutt strike the perfect balance, packed with plant-based goodness and just the right amount of crunch. Whether you’re powering up for a morning run or winding down after a long week, this recipe keeps your energy steady and your taste buds happy. Perfect for lazy Sunday brunches, post-workout refuels or impressing that friend who swears gluten-free can’t taste good.
ButtaNutt’s Gluten-Free Waffles
Equipment
- Waffle maker, large mixing bowl, small mixing bowl, whisk, measuring cups and spoons, spatula
Ingredients
- 1 1/2 cups ButtaNutt Oat or ButtaNutt Coconut Milk
- 2 tsp apple cider vinegar
- 1 1/2 cups gluten-free all-purpose flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 tbsp maple syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract or paste
Instructions
- In a small bowl, mix the ButtaNutt milk, vanilla extract and apple cider vinegar. Set aside for about five minutes to create a quick vegan-style buttermilk.
- In a large bowl, sift together the flour, baking powder and salt.
- In another bowl, whisk the eggs, maple syrup and melted coconut oil.
- Combine the wet ingredients with the dry mix along with the buttermilk. Stir until just combined, being careful not to overmix.
- Scoop the batter into a preheated waffle maker and cook until golden and crisp.
Notes
READ MORE: 3 Delicious High-Protein, Low-Carb Breakfast Recipes Worth Waking Up For
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Image by: Mariza Ebersohn
