Waffles are an all time breakfast favorite in our home, and one of the best options for those crazy school and work mornings. We have our go to frozen, store bought gluten free blueberry waffles that I’ve made for the kids endless times, but in the spirit of using what I have and saving a little money where we can, Theo and I decided to make our own Gluten Free Blueberry Belgian Waffles with our waffle maker. It was fast, easy, and we made extra to freeze for those hectic weekday mornings. Read on to find the best and easiest gluten free belgian waffle recipe below.
EASY GLUTEN FREE BELGIAN WAFFLE RECIPE
Cooking Time: 15 minutes
1 1/2 cups Bob’s Red Mill Gluten Free Pancake Mix
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tbsp butter, melted
3/4 cup organic whole milk
1 tsp pure vanilla extract
2 eggs, egg whites separated in another bowl
1 cup frozen organic blueberries
Mix the Bob’s Red Mill Pancake Mix, cinnamon, and nutmeg together in a medium sized mixing bowl.
Mix the butter, milk, vanilla, and egg yolks together in a separate small mixing bowl.
Whisk the eggs whites in a separate mixing bowl or in a mixer until stiff peaks form.
Fold the whisked eggs whites into the gluten free waffle batter, but do not mix in the egg whites completely – just stir them in once.
Add in the frozen blueberries (or any other special ingredient – we love chocolate chips too!)
Preheat the waffle iron. We like ours on the medium – medium/dark settings.
Add coconut oil or butter to grease the waffle iron.
When the waffle iron signals that the gluten free waffle is cooked, open, remove from the iron, serve with syrup, whipped cream, and other yummy toppings, and enjoy!