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ButtaNutt’s Gluten-Free Waffles

Print Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Servings: 2
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

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

Equipment

  • Waffle maker, large mixing bowl, small mixing bowl, whisk, measuring cups and spoons, spatula

Method
 

  1. 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.
  2. In a large bowl, sift together the flour, baking powder and salt.
  3. In another bowl, whisk the eggs, maple syrup and melted coconut oil.
  4. Combine the wet ingredients with the dry mix along with the buttermilk. Stir until just combined, being careful not to overmix.
  5. Scoop the batter into a preheated waffle maker and cook until golden and crisp.

Notes

Top with your favourite ButtaNutt butter (the Almond Macadamia blend is a winner), a handful of blackberries, and a spoon of yoghurt or a scoop of ice cream for a balanced treat that’s both protein-packed and satisfying.