Waffles & Pancakes

Saturdays are big breakfast days for my family! When I was going to school Dave would make something delicious for me while I snuggled into bed to get some homework done. The rolls reversed when I finished and he was going to school. Now we're both done and it's the only day of the week we don't have to be anywhere at any specific time.

Dave's favorite breakfast food is waffles. So the first gluten free breakfast we worked on was waffles. This recipe makes amazing gluten free waffles! They're so good, that when we run out of the gluten free waffle mix in the pantry, we will be using this instead of the regular stuff.

I mix all the dry ingredients (except the xanthan gum) together the night before. That way we can sleep in as long as possible and enjoy a delicious breakfast as soon as we get up.

Waffles & Pancakes

1 large egg

3 T oil (subtract 1 T oil for pancakes)

1 c water

1 t vanilla

1 1/6 c brown rice flour mixture

1/4 c powdered milk

1/4 t salt

3/8 t xanthan gum

Pre-heat waffle iron or griddle. In an electric mixer, combine dry ingredients. In a separate bowl, mix together eggs, oil, water, and vanilla. Slowly pour the liquids into the dry ingredients. Mix together making sure to scrape the sides and bottom of the pan half way through the mixing. The batter will be runny.

Lightly mist waffle iron or griddle. Spoon batter into waffle iron or griddle. For waffles, fill until the squares are just above covered.

Yields: 5 waffles or 8 pancakes