Always looking for more breakfast ideas that don’t involve eggs. I was pleasantly surprised when my family chose these gluten-free, eggless waffles over our spelt flour eggless waffles, these were lighter and lovely. Enjoy!

Gluten-free Egg-free Waffles

Dry ingredients

1 cup total flour (1/3 cup sorghum, 1/3 cup brown rice, 1/3 cup light buckwheat)
2 Tbsp tapoica starch
3 tsp baking powder
1/2 tsp sea salt

“Flax egg”

1 Tbsp ground flaxseed
1 tsp Pane Riso egg replacer (optional)
3 Tbsp hot water
1 Tbsp grapeseed oil

Wet ingredients

1 Tbsp apple cider vinegar
1 cup dairy free milk (unsweetened almond and unsweetened soy is what I have tried)

In a bowl, combine dry ingredients until well mixed. In a separate small bowl, combine “flax egg” ingredients except grapeseed oil and let sit to gel, then whisk in grapeseed oil. Combine wet ingredients to sour the milk, then add gelled flax egg. Add to dry ingredients and stir until well combined and smooth.

Scoop onto preheated coconut-oiled waffle press. Cook until lightly golden.
This recipe can be doubled and tripled to make lots for the freezer.