Ingredients:
Dry Mix:
2 Cups – Gluten Free 1:1 Flour (I use Bob’s Red Mill, but any works!)
1/4 Cup- Cane Sugar
4 Tbsp – Baking Powder
1/2 tsp – Any Form of Salt
Wet Mix:
1/2 Cup – Canola Oil
1 3/4 Cup – Water
2 tsp – Vanilla Extract
2 – Eggs
Optional: to make Chocolate Waffles 🙂
2 Tbsp – Unsweetened Cocoa
How to Make:
Makes ~16 waffles (I use a small waffle maker, so waffles are about the size of an Eggo Waffle ~ 4.5″ in diameter)
- Plug in preferred waffle maker and allow to warm while preparing batter.
- Measure out the dry mix ingredients and place in a large-sized bowl: GF flour, sugar, baking powder, & salt.
- Stir dry mix till evenly combined. (If you would like to make chocolate waffles, add cocoa into dry mix now)
- Obtain ingredients for wet mix: canola oil, water, vanilla extract, & eggs.
- Measure out wet mix ingredients and place in a medium-sized bowl.
- Whisk wet mix till evenly combined. Eggs should be fully beaten.
- Add the wet mix to the dry mix. Whisk till fully combined.
- Before adding your batter to waffle maker, ensure some form of cooking oil is added to prevent sticking. (I use olive oil, but any form works!)
- Then begin adding your prepared mix to the waffle maker!
- Leave on for roughly 2-5 minutes – usually the waffle makers have a light indicating when it is done!
- Voila! Now you have some delicious ready to eat waffles 🙂
Side Note:
These can last around 3-4 days in the fridge. I usually make them and store them in my freezer for easy-to-go waffles! If placing in the freezer, to eat you can either defrost them or place them straight into the toaster, and they’re perfect.
Nutrition Label: 1 Serving = 1 Waffle
This nutrition label is an estimate based on the ingredients I use; this will differ if other ingredients were substituted.
