I make waffles every week. Every. Single. Week. I always double or triple or quadruple the recipe so I can freeze them for the week. Then we simply reheat the waffles in the toaster on busy mornings. This saves my bacon on crazy mornings! So, I don’t eat bacon, but you get my point. This waffle recipe is an ultimate favorite with my family. They are light, slightly crisp on the outside, soft on the inside, melt in your mouth waffles! (My mouth is seriously watering just typing the description!) Our favorite toppings are: 100% pure maple syrup, blueberries, bananas and walnuts, coconut cocoa peanut butter, and almond maple butter. What is your favorite waffle topping?
2 cups gluten-free flour*
1 1/2 teaspoons xanthan gum
1/2 cup coconut palm sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
2 1/2 cups canned full-fat coconut milk
*I have made these with a good quality whole-grain flour for my non-gluten free friends and they are incredible! (I grind my own wheat and use 1/2 whole wheat flour and 1/2 all-purpose flour) No need for the addition of xanthan gum, if using regular flour.
Preheat waffle iron.
To prepare the batter, in a medium bowl, mix together the flour, xanthan gum, sugar, baking powder, salt and coconut milk until combined.
Spray the preheated waffle iron with non–stick cooking spray. (If you have a non-stick waffle iron, there is no need to use cooking spray) Pour batter onto the waffle iron, close the lid and cook until golden brown.
Serve plain or garnish with fresh fruit and maple syrup.