About the Recipe
I've experimented with many gluten-free pancake & waffle recipes and I think I've finally nailed it with this combination! This recipe is allergy-friendly because it's easy to adapt to different dietary needs. We used to make them vegan when my youngest was a baby and allergic to milk & eggs. Now, he's outgrown these allergies and we've developed a higher-protein version with egg.
I hope you and your family love these as much as we do!
Ingredients
1 1/2 cups of milk of choice (I use unsweetened soy)
2 eggs
1/2 tsp vanilla extract
1/4 cup melted coconut oil
2/3 cup apple sauce
2 tbsp. maple syrup
2 cups all purpose baking flour (GF)
1 tbsp. ground flax
1 tbsp. baking powder
Preparation
Make the "buttermilk" and set aside for 5 mins (mix milk, eggs + vanilla)
Add in the rest of the wet ingredients.
Add in the dry ingredients & stir until completely combined
Scoop onto waffle iron
ENJOY!!
Vegan Version: "buttermilk" = milk alternative + 2 tsp. apple cider vinegar + 1/2 tsp. vanilla extract
NOTE: this recipe translates perfectly to pancakes as well.