[et_pb_section][et_pb_row][et_pb_column type=”4_4″][et_pb_text admin_label=”Waffles” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]

I make extra and freeze individually, then microwave for 15 seconds and plop them in the toaster.

Honestly, I prefer Bisquick gluten-free mix for waffles and pancakes.  But, this is a pretty good recipe if you don’t have the Bisquick.


2 eggs
½ cup plain yogurt
½ cup milk ( or rice milk)
½ cup Miracle Flour Blend
¼ cup Almond Meal
¼ cup white rice flour
1 TBL.  sugar or honey
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 TBL. butter, melted
Pure Maple Syrup


Preheat waffle iron.
Beat eggs until light and fluffy.  Whisk in yogurt and milk.
Combine flour blend, sugar, baking powder, baking soda and salt.
Gradually whisk yogurt mixture into flour mixture until smooth.  Whisk in melted butter.
Add batter to waffle iron according to it’s specific recommendations.  Cook until brown and crisp.

Freeze Leftovers individually and then bag together.  Reheat in toaster oven or microwave 30 seconds    and then toast in pop up toaster.


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