We are on a breakfast kick over here. Breakfast is just so easy to make meatless and gluten-free (since we have gluten-sensitivities over here)! I have been using this waffle recipe for a long time and it just hasn’t failed to fill up all these hungry bellies and bring smiles to my husband and kids’ faces.
This is definitely a family favorite! This recipe is quick and easy to whip up, whether you are making it for a meatless dinner or a Saturday morning breakfast or both. I hope your family enjoys this as much as we do!
1 c. Rice Flour
1/2 c. Coconut Flour (or tapioca/potato starch, just decrease the amount of milk)
2 1/2 tsp. Baking Powder
1 tsp. Salt
1 tsp. Sugar
1 tsp. Allspice (optional)
1/4 c. Olive Oil
1 1/2 c. + 2 Tbl. Milk (I usually use rice milk)
Mix all the ingredients together except 2 Tbl. of milk. If necessary, stir in the extra milk to make the batter the right consistency (should be a little thicker than pancake batter). Cook on a waffle griddle and freeze leftovers to reheat in the toaster.
(Just a note: I bet you could pretty easily convert this into a regular recipe by substituting in regular flour and just adding milk until it was the right consistency… though I haven’t tried it myself.)
Does your family eat breakfast for dinner? If so, what are your favorite recipes?
Copyright 2016 Rebecca Recznik