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Best Morning Waffles
Serves 4

To save time in the morning, mix batter the night before, cover and store in the refrigerator overnight. Stir the batter in the morning while your griddle heats up. If batter is too thick, add more milk. Using an egg substitute isn’t recommended for these waffles.

4 eggs
5 tablespoons sugar
1/4 cup butter or vegetable oil
1 cup milk of choice (plain-flavored rice, soy or almond)
1 teaspoon vanilla
2 cups brown rice flour*
2 teaspoons xanthan gum
1 tablespoon baking powder
1 teaspoon salt

1. Beat eggs and sugar together in mixer bowl until light and frothy. Add oil, milk and vanilla and mix until well combined.
2. In a separate bowl, mix together flour, xanthan gum, baking powder and salt. Add to egg mixture and beat on low speed until well combined. Batter should be thick.
3. Pour a small portion of batter into a well-oiled waffle iron and cook until done. Repeat until all batter is used.

*TIP For lighter waffles, use 11/2 cups brown rice flour and 1/2 cup sorghum flour.

TIP For banana-nut waffles, add 1/2 ripe mashed banana to liquid ingredients; add 1 tablespoon ground almonds or pecans to the dry mixture. For blueberry waffles, add 1/2 cup fresh or frozen blueberries to liquid ingredients. (If your family prefers waffles with consistent texture, puree blueberries in the blender before adding them to the batter.) If batter is too thin, add more flour, a tablespoon at a time.

For special occasions, add 1/4 to 1/2 cup gluten-free, dairy-free chocolate chips—a special treat your kids will love. (Your waffle iron will need special clean up after this batch!)

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