Wednesday, 7 November 2012


This one might be more for my American readers, unless you have a waffle maker tucked away somewhere. Fussy Five found my waffle iron (my dad bought this back from a business trip to Holland about 30 years ago) in the cupboard so we had a quick experiment halloween morning before heading out for the day. 

Sorry, no pretty picture on a plate with toppings, with 2 hungry (or greedy, this was second breakfast!) boys, they didn't even make it as far as a plate!

A great crispy waffle and a nice change from pancakes.

1 cup wheat free white bread flour
1 tsp egg replacer
1 tsp baking powder
1 tbsp caster sugar
1 1/2 tbsp vegetable oil
1 cup oat milk (or other milk substitute)
1 tsp vanilla

Heat waffle iron on a medium heat.*

Put dry ingredients in a bowl and mix together.

Slowly beat in the rest of the ingredients with a balloon whisk or wooden spoon until a thick smooth batter is formed.

Brush (or spray) waffle iron with a little oil.

Pour batter into hot waffle iron and cook. If, like me, you are not using an electric one, turn  over frequently and continue to cook until it stops steaming.

Remove from waffle iron and put on a plate while you continue to cook the rest of the batter. The above recipe makes about 4 rounds on my waffle iron. 

Serve with chopped fruit and maple syrup for breakfast or pudding. Pop in a packed lunch box in place of bread. Toast and serve with spread or jam. Just eat them in place of biscuits...

*I have been reliably informed that the absence of a waffle iron is no barrier. A griddle pan also does the trick:
Thanks @Angelscout

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