Gluten Free Eggnog Waffles
If you want you can prep the batter for these waffles ahead of time so that you can spend even more time with your family on Christmas morning. just store the batter covered in the fridge overnight.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
Ingredients
Scale
- 1 cup gluten free oat flour
- 1/2 cupBetter Batter gluten free all purpose flour(or other gfree all purpose flour)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- ¾ cup nog or eggnog
- ¼ cup melted and slightly cooled butter
- 2 large eggs, lightly beaten
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
To serve
- warm maple syrup
- pomegranate seeds
Instructions
- In a large bowl combine the oat flour, gluten free all purpose flour, baking powder, salt, cinnamon and nutmeg with a whisk. In a separate large bowl combine the nog, butter, eggs, maple syrup, and vanilla extract. Whisk well to combine.
- Pour the wet ingredients into the dry ingredients and stir until combined. The batter will be slightly lumpy. Set the batter aside to rest for 10 minutes.
- Preheat your waffle iron according to the manufacturers specifications. (For my Belgian waffle maker set it to medium-high heat. ) Pour the batter onto the preheated waffle iron (approximately ½-3/4 cup batter per waffle) and cook until crisp and golden brown.
- Place cooked waffles onto a baking sheet lined with parchment paper. Repeat with the remaining batter. Be careful not to stack them or they will loose their crispness. If you are cooking a big batch you may want to store the cooked waffles in a 200°F oven.
- Drizzle each one with warm maple syrup and a hearty spoon full of pomegranate seeds before serving.
Find it online: https://thismessisours.com/eggnog-waffles/
