Breakfast on the weekends are sky’s the limit. Bacon Hash, Caramel Bread Pudding, or a Basque Potato Tortilla. With lots of time to be creative, breakfast is perfectly balanced, full of flavor, and sometimes decadent. During the week, not so festive. No matter how much I prep the night before (prepping the lunch boxes), it’s still hectic.
One way to avoid the morning mayhem is to have the freezer loaded with muffins, potato pancakes(topped with a fried egg), quiche, cinnamon rolls, and waffles. In changing the way we eat, making new, ready made food has been work. Gluten free whole grain, fruit and nut muffins are a favorite (loaded with blueberries and pecans or raspberries and chocolate). Eli could eat egg in the hole or an omelet. In reality, making eggs or omelets is limited to 2-3 days per week. That’s where the freezer comes in handy.
Levi LOVES breakfast. He is the true breakfast lover in the family. And for Levi, breakfast consists of carbs. He doesn’t like eggs, I don’t like cereal, thus I don’t buy it, and if he could, he would eat waffles and a big bowl of raspberries each and everyday. Being gluten free, I had to find/create a waffle recipe that was going to feel and taste like the ones that I have been making for years. Finally, I have achieved just that.
These are light, fluffy, and crispy. Levi is happy! And if Levi is happy, everyone is happy!
Light and Fluffy Gluten Free Waffles
1 cup rice flour
1/2 cup potato starch
1/4 cup tapioca flour
2 tsp. baking powder
1 tsp. salt
2 large, organic eggs
1/4 cup coconut oil
1 1/2 cups buttermilk
2 tsp. maple sugar
• heat waffle iron
• in a glass bowl, whisk the eggs. add the coconut oil and the buttermilk
• in a medium bowl, whisk all the dry ingredients.
• add the wet ingredients to the dry ingredients. mix just to combine (don’t overmix).
• using a 1/4 cup ice cream scooper, fill each quadrant (of the waffle iron) with about 1 1/2 scoops of batter.
• add your additional flavors now: bittersweet chocolate chips, organic blueberries, bananas, apple chunks, etc.
• cook according the manufacturers directions.
• place waffles on a parchment lined, rimmed baking sheet.
• freeze for 2 hours. once frozen place waffles in an airtight container or a ziploc bag.
• to re-heat, place in a preheated 350* oven for 10 minutes.
The Urban Baker / SusanSalzman.com
More Breakfast Related Links:
Breakfast Sausage Pancakes – Inside The Kaganoff Kitchen
Bacon + Cheese Breakfast Muffins – Dine and Dish
Almond Vanilla Baked French Toast – Aida Mollenkamp
Chocolate Bread Pudding Breakfast Cake (Vegan) – Family Fresh Cooking
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I am a lover of breakfast! I go to bed looking forward to it. Thanks for sharing this tasty and easy recipe!
You should be proud of you, for turning good old favorites into new gluten free favorites! These waffles looks great!
Agreed, breakfast on the weekend there is way more room for experimentation. It is a smart idea to have these waffles at the ready for any time at all!
The waffles look perfect!
I could eat this breakfast anytime of day. Great options for add ins to customize and I love the use of coconut oil. Sounds like a great start to the day!
These gf waffles look gorgeous, Susan! And I have all the ingredients on hand so I’m going to have to give them a try this weekend!
I adore waffles. I need more waffles in my life.
Great idea! Thanks for the reminder that fancy doesn’t have to be difficult. xoxo, B