Ingredients

The following ingredients have 8 Servings
  • 4 cups gluten-free flour (or white whole wheat flour)
  • 2 tbs baking powder
  • 1 tsp salt
  • 5 eggs
  • 3 1/2 cups milk
  • 1 cup melted coconut oil
  • 1 tbs vanilla extract

Instruction

  • In a small bowl, stir together the flour, baking powder, and salt.
  • In a large bowl, mix the eggs, milk, coconut oil, and vanilla extract. Add the dry ingredients to the wet ingredients and stir to just combine.
  • Scoop a ladle full of batter onto a hot waffle iron and cook until light brown. Repeat with the remaining batter.
  • Place each cooked waffle on a cooling rack. When all the waffles are cooled, transfer them to a freezer bag. You can facilitate the defrosting process by putting a piece of wax paper between every 2 waffles.
  • When ready to serve, place the frozen waffles in the toaster and toast until crisp. If you need a big batch, you can also defrost them in the oven on cookie sheets. (Yields 12 6-inch waffles)