I love waffles or pancakes on a weekend morning, and my little 3 year old loves to help! This particular recipe comes from my great aunt Norma. The original recipe is of course made for regular flour but I have always made it with GF flour, even before my celiac diagnosis, because the texture is SO much better with GF flour. In the past I’ve made these with regular flour and they are more dense. I prefer waffles to be slightly crisp on the outside and light and fluffy on the inside. GF flour is the trick. That perfect texture changes pretty quickly after taking the waffle out of the iron so eat them immediately. I love to serve these with either maple syrup or jam, or just eat them plain, straight out of the iron.
Waffles
2 cups Bob’s 1-1 GF flour
4 tsp. baking powder
1/2 tsp. salt
2 egg yolks
2 egg whites
1 3/4 cups milk
4 tbsp. avocado oil
In a small bowl separate eggs leaving whites in the small bowl. In a large mixing bowl combine all other ingredients including egg yolks.
Beat egg whites in small bowl on medium speed until soft peaks form, about 2-3 minutes.
Next, mix ingredients in the large bowl with the mixer on low until combined.
Fold egg whites into batter slowly and gently. Once incorporated scoop into a hot waffle iron and cook until golden for the best texture. Eat immediately for best results.
