There is something so simple, and versatile, and personalized about making waffles or pancakes. For many of you, it may seem like a complicated and messy process, reserved only for weekends or special occasions. But it needn't be, and here's why. The basic structure of making vegan, gluten-free waffles is actually very simple and they can even be made ahead of time, to a degree. You start with a good gluten-free flour blend, like Bob's Red Mill, to that you add pretty much ANY flour and/or nut or seed meal of your choice, some examples include; buckwheat flour, oat flour, corn flour, corn meal, almond meal, ground walnuts, ground pecans, ground sunflower seeds, and the list goes on. The key is sticking to a basic ratio (which I will give in a minute), mixing your very minimal dry ingredients, and then adding your wet ones. Once you have the basic mix down, you can add crushed nuts, seeds, or fruit if you desire. The way to make it a head of time, is to have a batch of dry ingredients pre-mixed and kept on hand, that way you can just spoon the needed amount into a bowl, stir in oil and liquid and you're ready to go. Contrary to public opinion (which douses them in sugary syrup and whipped cream), these are actually very nutritious. Filled with healthy whole grain flours, nuts, seeds, and fruit, these are like the smoothies of the hot breakfast world. They can be made into pancakes if you don't have a waffle maker, and are delicious that way as well. Give them a try!
Multi-grain Waffles 101
Vegan and Gluten-free
2/3 cup Bob's Red Mill GF Flour Blend, (or whole wheat flour if not Gluten-free)
1/3 cup buckwheat flour, oat flour, quinoa flour, corn meal, etc.
1/4 cup almond meal, flax meal, hemp seeds, any ground nuts or seeds
1/4 tsp salt
1/4 tsp baking powder
1 Tbsp oil
1/2-1 cup non-dairy milk or water
Additions: chopped fresh or frozen fruit; like berries, chopped apples, pears, dark chocolate chips, jam, coconut flakes, spices like cinnamon, nutmeg, or ginger.
1. Whisk dry ingredients together in a large bowl, add oil and liquid (non-dairy milk or water) and stir well to combine. It will be a thick batter.
2. Heat waffle iron or skillet and lightly oil. Cook batter in waffle iron on med-high heat, or proceed to make pancakes as you normally would, ladling out by the spoonful onto a seasoned skillet, flipping when bubbles appear, and cooking for 30 seconds on other side.
3. Top waffle or pancakes with a small spoonful coconut oil (in place of butter, yum) or jam, or fresh fruit, or crushed nuts or seeds. Drizzle with a maple syrup if desired (grade B is best, as it contains the most amount of nutrients) and devour!