These waffles take 10 minute to make.
These waffles are easy to meal prep and freeze for an easy breakfast.
These waffles are gluten-free and dairy free.
These waffles only need 5 ingredients.
These waffles are a healthier option because they use plant milk instead of whole dairy milk. This cuts down on saturated fat.
These waffles are a healthier option becase they use egg white instead of whole eggs. This cuts down on saturated fat.
You can sub for any type of milk including oat milk, soy milk, skim milk, etc.
You can use whole eggs insted of egg whites. Youll need to use approx 2 full eggs. If batter is slightly dry add 1 tbsp extra of milk.
These waffles are crispy on the edges and soft in the inside.
To get softer waffles cook for 1 minute less.
To get crispier waffles add 1+ minute to cooking time until desired crispiness is acheived.
Combine all ingredients in a bowl.
Preheat waffle maker.
Add mixture to waffle iron and cook on high for 3-5 minutes. (In my waffle iron it made 3-4 waffles. May need to adjust time/temp depending on waffle iron.)
I use Josie’s best gluten-free waffle mix or flourish gluten-free waffle mix.
Leftover can be stored in the fridge in an airtight container for 3 days.
Leftover can be stored in the freezerin an airtight container for 3 months. Toast until defrosted.