Sunday mornings are special treat breakfasts in my house which can include french toast, pancakes, or waffles. We make a few different types of waffles using different flours, but this recipe always wins out. Plus you can add optional ingredients to these waffles to make them savory or to use seasonal fruits. Use your imagination to make fabulous waffles!
- 1 ¾ cup sprouted brown rice flour
- 3 tsp baking powder for alternative grains
- 1 Tbs coconut sugar
- ½ tsp sea salt
- 3 eggs
- 8 Tbs unsalted butter or coconut oil
- 1 ½ cups coconut milk
- ½ cup fresh or frozen berries
- ½ cup diced soft dried fruit
- ½ cup finely chopped nuts
- ½ cup cooked bacon, crumbled
- ½ cup shredded raw cheese
- ¼ cup shredded dried coconut
- Whisk together first four ingredients. Make a well in the center of the ingredients.
- Melt butter but don’t boil. Beat eggs in a bowl until very well whipped. Add coconut milk and then butter. Whisking these three items together well.
- Pour wet ingredients into the well of the dry ingredients and gently whisk them together. Don’t over mix. The batter should have a pebbled look.
- Add any optional ingredients desired folding into waffles batter.
- Depending on the waffle iron coat with melted coconut oil if necessary.
- Spoon approximately ½ cup batter onto hot waffle iron. Spread the batter to ¼ inch of the edge. Close lid and bake until waffles are golden brown.
- Serve with butter and syrup or pureed fruit. You can keep waffles warm in a single layer in a 200 degree oven.