My friend recently moved and decided she no longer needed her waffle maker, and I was the lucky recipient! I’m a little concerned she’s going to demand it back after she sees these photos though – these waffles have such a great taste and texture you could easily serve them to anyone, dietary restrictions or not. I’ve always enjoyed waffles with a bunch of stuff piled on top, like fruit and whipped cream, but you can also get away with the standard drizzle of syrup to sweeten them up:
This recipe does call for a little bit of coconut milk, though, so I can think of no better way to use the rest of the can than by whipping it up into a delightful whipped cream topping. In fact, let’s start with that! If you keep a can of coconut milk in the fridge, the fat will solidify on top like so:
Scoop that layer off with a spoon and then pour the remaining liquid into a little bowl:
For the waffles, scoop out three tablespoons of the solid fatty part and whisk it into the liquid, then add enough soy or almond milk to equal two cups total. Set that aside. If you want to make whipped cream with the rest, then add a teaspoon of vanilla and a teaspoon of agave nectar or maple syrup, and whisk it with a hand mixer until it fluffs up into a delectable whipped cream texture:
Naturally, you don’t have to just use this for these waffles, this stuff tastes great on lots of things! But let’s get back to those waffles. Mix together your dry ingredients (those will be a few GF flours and starches, some baking powder, and bit of salt) and then in a small bowl combine all the remaining wet ingredients and a bit of ground flaxseed. Blend it all together and you’ve got yourself some waffle batter! It’s a bit on the thin side, but it puffs up nicely once you cook it.
You’ll have to follow the instructions for your waffle iron since they are all a bit different – I found that on medium heat mine took about 5 minutes or so, but just cook them until they turn a nice crispy golden brown. Don’t be tempted to check them for at least 2-3 minutes though or they might pull apart because they aren’t cooked well enough. Not that I’m ever impatient with baked goods or check things too often.
Then just go to town with whatever you want to top them with, whipped cream, nuts, fruit, syrup – the world is your oyster. Or your vegan gluten free waffle, as the case may be.
Vegan, Gluten Free Waffles
- 1 1/4 cups sorghum flour
- 3/4 cup brown rice flour
- 1/4 cup potato starch arrowroot would also work
- 1/4 cup tapioca starch tapioca starch and tapioca flour are the same thing
- 4 tsp baking powder
- 3/4 tsp salt
- 1 14 oz can full fat coconut milk chilled
- About 2 cups soy or almond milk
- 3 Tbsp safflower grapeseed, or other neutral oil
- 1 Tbsp maple syrup or agave nectar
- 1 tsp vanilla
- 1 Tbsp ground flax seed I know this isn't "wet" but it gets mixed in with the wet ingredients
- Combine dry ingredients in a medium bowl.
- Separate the fatty top layer of the coconut milk from the liquid. Take three tablespoons of the fat and mix it back into the liquid, and set aside the remaining fat (or use to make whipped cream as shown in the post above) Add enough soy or almond milk to the coconut liquid to total two cups.
- Combine this mixture with the remaining wet ingredients, including the ground flax, and let sit for a minute to let the flax incorporate into the liquid a bit.
- Combine wet and dry ingredients, whisking until smooth and lump-free.
- Cook according to the directions on your waffle iron, until the waffles are crispy and golden brown. I recommend cutting one to make sure the inside is nice and fluffy and not still moist and undercooked, they are much better when fully cooked!
- Serve immediately with fruit, nuts, syrup, whipped cream, or by themselves.