Growing up, waffles were a special-occasion treat, the kind of breakfast that made my mom sigh (waffle iron, batter spills, over-sugared kids) and my dad smile with glee (strawberries, whipped cream, truly living) – remembers Sarah. In this way, my marriage is similar: I am for a simpler, saner, healthier morning. András is for waffles. Always for waffles.
Just like my mom, my solution is making him our resident waffle chef. For as many Sundays as I can remember he’s pulled out the Belgian waffle iron and stood at the counter with the kids mixing milk and eggs and flour into batter.
In the end I couldn’t resist joining in, tweaking our go-to waffle into something lighter, but still wholesome and sustaining. What emerged is an easy waffle that’s crispy outside, airy and moist inside, and every bit good for you while still tasting like that old favorite from weekends as a kid. (Bonus: It can be easily made both gluten and dairy free.)
Our waffle isn’t the family waffle unless it’s loaded to the nines with yogurt (instead of whipped cream), berries, fried eggs, and maple syrup. Sounds crazy, right? But trust me, the maple and egg yolk mingle, and it’s so very good.
The Family Waffle
Prep Time: 10 Minutes
Total time: 40 Minutes
(makes 4 Belgian waffles or 8 thin waffles)
1½ cups (235 g) gluten-free flour blend or (210 g) all-purpose flour
3 Tbsp cooked quinoa, cooled
2 Tbsp chia seeds
2 tsp unrefined cane sugar
1½ tsp baking powder
½ tsp fine sea salt
1½ cups (360 ml) unsweetened almond milk
½ cup (120 ml) vegetable oil, plus more for the waffle iron
2 large eggs, lightly beaten
1 tsp pure vanilla extract
Plain yogurt (optional) and fresh berries (or any fruit), for serving
4 eggs, fried, for serving (optional)
Pure maple syrup, for serving
Preheat a waffle iron (we like a Belgian waffle maker, but any will work). Whisk together the flour, quinoa, chia seeds, sugar, baking powder, and salt. In a separate bowl, whisk together the almond milk, oil, eggs, and vanilla. When your waffle iron is hot and ready to use, stir the milk mixture into the flour mixture until just combined; the batter will be loose, the consistency of heavy cream.
Spray or brush the waffle iron very lightly with oil. (If your waffle iron is seasoned or nonstick, you should only need to do this once before you begin, not between every waffle, which makes them taste greasy.) Ladle 1 heaping cup (240 ml) of the batter into the waffle iron and cook until golden brown, 12 to 14 minutes. Set aside on a rack while you cook the remaining waffles to keep them crispy (stacking will make them steam and get soggy). Serve the waffles warm with berries, a dollop of yogurt or a fried egg (if desired), and a drizzle of maple syrup, or anything else you desire.
Keep prepared batter in the refrigerator, covered, up to overnight. Or bake the waffles, cool, and freeze them in batches of two in large resealable freezer bags. To eat, bring to room temperature for 5 to 10 minutes, and toast to warm through. If you are making them fresh to order, you should know—as my kids and guests do—that waffle cooking is a one-by-one affair; everyone is allowed to eat their waffle hot and fresh off the press, when they’re best, while the rest cook. If you want many waffles hot and ready at once, see Go Big.
This recipe doubles easily. Keep the waffles warm on a sheet pan with a rack, in a preheated 325°F (165°C) oven, while you cook the remaining waffles.
Yes. Keep extra cooked in sealed containers in the freezer. If you don’t have already cooked quinoa, skip it. You may miss the signature quinoa freckles, but the chia adds texture and nutrients.
What If I’m Not Gluten Free?
Gluten-free flour makes these lighter, but they work beautifully with all-purpose white flour, too.
You can count on these for a dairy-free but decadent breakfast, but it’s fine to substitute whole milk instead.
For thin and crisp, Scandinavian-style waffles, use only ½ cup (120 ml) batter for each, and cook for 6 to 8 minutes.
Recipe by Sarah Copeland
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