These waffles are perfectly crisp on the outside yet fluffy and soft in the center!
Course Breakfast
Cuisine American
Keyword eggless, gluten free
Prep Time 20 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr5 minutesmins
Servings 12mini waffles
Calories 175
Author Taleen Benson
Ingredients
2cups (296g)gluten free flour blend
3tablespoonsgranulated sugar
4teaspoonsbaking powder
1teaspoonfine sea salt
2cups (480ml)whole milk
5tablespoonscanola or vegetable oil
1teaspoonvanilla extract
Instructions
Grease your waffle iron and preheat for about 3-5 minutes.
In a large bowl, whisk the flour, sugar, baking powder, and salt together.
2 cups (296g) gluten free flour blend, 3 tablespoons granulated sugar, 4 teaspoons baking powder, 1 teaspoon fine sea salt
Add the milk, oil, and vanilla and stir until incorporated. A few lumps in the batter is OK. Allow the batter to sit at room temperature for at least 10 minutes.
Using ¼ cup of batter at a time, pour batter onto hot waffle iron. Cook each waffle for 4 minutes. For best results, serve warm.
Notes
This recipe yields 12 mini waffles (measuring 4 inches each). You can use this recipe with a standard waffle iron for larger waffles, you will just end up with less of them.