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1 1/4 cup almond milk + 1 tsp white or apple cider vinegar
1/4 cup melted vegan butter, such as Earth Balance
1 1/2 tsp pure vanilla extract
2 Tbsp agave nectar or maple syrup
1 cup brown rice flour
1/2 cup gluten free rolled oats
1/2 cup potato starch (not flour)
scant 1/4 cup tapioca flour
1 Tbsp flaxseed meal
1 1/2 tsp baking powder
2 Tbsp sugar
Combine almond milk and vinegar in a large liquid measuring cup and let set for a few minutes to curdle/activate. Then add melted butter, vanilla extract and agave nectar and whisk. Set aside.
Add dry ingredients to a large mixing bowl and whisk until well combined.
Add wet ingredients to dry and mix until well incorporated. Let set for 10-15 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)
Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about 1/3 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack and instead keep them in a single layer to ensure crispiness remains.
Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they’re freshest within the first couple weeks.