Since I often find waffles to be a bit too heavy for me to digest, I thought that I would experiment with some gluten free versions. My sister in law has another version that I will try later on and update you but in the mean time, this one is very good.
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Yield: 8 to 10 waffles
2 cups gluten free all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons maple syrup OR 1 - 2 tablespoons of coconut sugar
1-3/4 cup coconut milk
6 tablespoons coconut oil (melted + cooled a bit)
2 large eggs (beaten)
1 tablespoon vanilla
1 tsp cinnamon (optional)
Pre-heat the waffle iron to high. If you don't like a crisp waffle, you can lower the temperature a bit. Mix all the dry ingredients together thoroughly. Create a well and add the wet ingredients. Stir the dry and wet ingredients until well blended. Pour 3/4 of a soup ladle size into the waffle iron. Note the batter seems much more runny than regular waffle batter, but not to worry, they puff up and stand up really well. Cook until ready. Drizzle with maple syrup and eat immediately (otherwise they might soften up). Enjoy!
Note: I also tried this recipe using 1/2 coconut flour and 1/2 almond meal flour. It worked, however these flours absorb the liquid, making for more of a cookie dough textured batter. To compensate, I created a patty with the batter in my hand (almost like a hamburger) and then placed it into the waffle iron. They turned out, however they are a little more delicate, not as crispy, a bit heavier and a little drier. If you like the flavour of coconut, and don't mind them to be a bit delicate, coconut flour and almond meal can be an option to.
If we happen to have any leftover, these freeze well too. Just pop them in the toaster to crisp them up again (great for a quick week day breakfast).