Friday, April 13, 2012


I love making waffles, but they take so much more time than pancakes, it seems, so I don't make them as often as I would like.  But, I finally got around to testing my pancake recipe as waffles and it worked out quite well.  I did double the family tends to eat more waffles than pancakes, probably because we don't have them as often.

1 1/2 cups non-dairy yogurt (I use my homemade yogurt)*
1/2 cup non-dairy milk*
2 eggs
1/4 cup canola oil
2 cups all purpose gf flour blend 
1/4 cup sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

In a small bowl mix together yogurt, milk, eggs and canola oil.

In a separate bowl mix together the dry ingredients, and pour in the wet ingredients.  Whisk together to remove any lumps.

Cook in a preheated waffle maker, until browned and crisp.  (Follow the manafacturers directions).

*Instead of 1 1/2 cups of yogurt and 1/2 cup of milk, you can use 2 cups of non-dairy milk with 2 teaspoons of lemon juice mixed in.

 This post is featured on Allergy Friendly Friday and Slightly Indulgent Tuesday.

No comments:

Post a Comment