It isn’t brunch without waffles. Don’t ask questions. We have two friends who are gluten-free and I wanted everyone to feel included and well fed, so I scoured around for a GF waffle recipe. It was a total test that ended up a success. However, they didn’t really have any flavor, whole grains or tenderness. So, after brunch ended I made it my personal mission to come up a recipe better than the original. I believe I’ve done just that. Even John approved, and he’s a waffle hater! ( <—- eewww.) Look at that stack of glory! The recipe is simple, as always: One bowl and under 30 minutes. It does include a few gluten free flours but I found mine easily and affordably at a local market and can almost guarantee you can, too. If you’re a GF eater, you likely already have these on hand. And if not, just sub in the same amount of all-purpose or whole wheat flour for a similar result (although some modifications may have to be made for consistency sake). What do they taste like? Awesome in the mouth. Tender on the inside, crispy on the outside, and lightly sweet with a hint of vanilla. Plus, they have plenty of good-for-you ingredients like flaxseed, rolled oats and agave nectar. They were delicious right off the waffle press, and almost more delicious frozen and re-heated the next day in the toaster. The perfect kind of waffle, if you ask me. Let’s be real, it isn’t a waffle without toppings. I went with a little vegan butter, strawberries, banana, and maple syrup. But these would also be excellent plain, with a few chocolate chips, or with peanut or almond butter. Long live the brunch waffle! recipe adapted from food.com
