I’m a sucker for breakfast foods, and a sweet, crispy Belgian waffle really does the trick. Despite being gluten-free and lower in fat than most waffle recipes, this version delivers everything I could ask for in a waffle! They’re crisp on the outside and soft on the inside (no soggy waffles allowed in this household!), slightly sweet and slightly nutty, and more satisfying than your average waffle.
The sweet corn makes them a perfect candidate for sweet or savory dishes. Top them with fresh berries and maple syrup, fried eggs and a drizzle of honey, or use this recipe for your next batch of chicken and waffles!
Cinnamon and Sweet Corn Belgian Waffles (Gluten-Free!)
Servings: Makes about 3 full Belgian waffles (12 squares)
- 1 1/2 cups brown rice flour
- 3/4 cup almond flour
- 3 tsp baking powder
- 3/4 tsp salt
- 3 TBL coconut sugar
- 1 TBL cinnamon
- 2 eggs (or use flax eggs, if vegan)
- 2 1/4 cups almond milk
- 1/3 cup olive oil
- 1 tsp vanilla extract
- 1 cup fresh sweet corn
- Preheat your waffle iron (I use the darkest setting)
- Combine the first 6 ingredients (brown rice flour through cinnamon) in a bowl and mix well
- In a separate bowl, whisk together the eggs, almond milk, olive oil and vanilla
- Add the dry ingredients to the wet mixture and gently stir until just incorporated (some lumps are fine)
- Gently fold in the sweet corn, stopping as soon as the corn is distributed throughout the batter (don’t over-mix!)
- Once your waffle iron is pre-heated, spray with a bit of non-stick spray and cook your waffles. In a Belgian waffle maker, you’ll likely use about 1/2 cup of batter for each square (about 2 cups of batter per waffle)
- When the waffles are done, let them cool on a wire rack or place them on a cookie sheet in a 250°F oven to keep warm
These waffles are best when served immediately. If you have leftovers, store them in the freezer (they’ll dry out in the fridge). When you’re ready to eat them again, microwave the waffles for 30 seconds, then bake in a 400°F oven for 5-10 minutes to get them nice and crisp again.