By Cassidy Scott
Brunching at home with dietary restrictions (both voluntary and involuntary) can create many challenges. Especially if it messes with the traditional eggs, bacon and pancakes narrative. Waffles, while a breakfast choice that screams happy and fun, can be one of the most difficult recipes to recreate. This recipe is safe for those who don’t do eggs, nuts or dairy, without compromising on the crunchy and oh so fluffy waffle texture. Bonus, you don’t have to wait in an hour long line up on a rainy Saturday to eat them.
- 2 cups flour
- 4 teaspoons baking powder
- 2 teaspoons sugar
- 2 cups milk (dairy or dairy free)
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 1 teaspoon vanilla
- 4 tablespoons melted butter or margarine
- In a medium-sized bowl, combine the dry ingredients (flour, baking powder and sugar).
- In another medium-sized bowl, combine the wet ingredients (milk, oil, water, vanilla and melted butter).
- Slowly add the wet ingredients into the dry ingredients, mixing gently until just combined. The batter should be a little lumpy.
- Let the batter sit for a few minutes to puff up. While waiting, plug in the waffle maker and let it heat up to temperature.
- Add a scoop of the batter into the middle of your waffle maker, and get ready to eat!
Tip: If you’re wanting to serve the waffles all at the same time, preheat your oven to it’s lowest temperature setting, let it come up to temperature and place a dinner plate inside. Once you’ve made a waffle, place it on the plate inside the oven to keep warm until you’re ready to serve them.
Recipe adapted from: A Pretty Life in the Suburbs.
Did you try this out for yourself? Use the hashtag #looselipsfoodie and tag @looselipsmag in your photos so we can see your creations!
Cassidy Scott believes in vegetables, gratitude, and expensive handbags. She blogs at www.youcanteatthat.ca.