Waffles are a staple in our house - we usually DOUBLE the recipe below, and freeze extra! I try to stick with a gluten-free option, and oat flour seems to work the best for our mixes, but feel free to experiment! I also like to top mine off with some Vital Farms salted butter and Thrive Market REAL maple syrup, but add whatever you like! My husband adds blueberry to the last bit of our batter for our youngest son, which makes it easy! Blueberries, strawberries, pecans, almonds, whatever floats your boat!
Homemade Buttermilk Waffles
Buttermilk:
1 ¾ cups of milk (a little less - see instructions)
4 ½ teaspoons of white vinegar
To make buttermilk:
Pour vinegar into mixing cup
Add milk until cup is 1 ¾ full
Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
Waffles:
1 ¾ cups oat flour
2 tablespoons coconut sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups buttermilk (see above)
½ cup unsalted butter (melted and cooled to room temperature)
2 eggs
2 teaspoons vanilla extract
To make waffles:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.
In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix!
Spray a waffle iron with avocado oil, then preheat. Once the waffle maker is ready, add the batter, cook until the waffle maker indicates they are ready.