Easy Weekend Waffle Recipe With Low FODMAP and Gluten Free Swaps!
These fluffy waffles are the epitome of a weekend morning, but they are surprisingly so easy to make! Plus, this recipe yields 10 waffles, making them perfect for leftover weekday breakfast options - just warm them up in the toaster and enjoy a decadent breakfast with minimal clean-up (as I always like to say, "make once, eat a bunch!"). These waffles are slightly sweet and taste even sweeter with chopped fruit, maple syrup or jam, but they also go great with savory options like peanut butter or served as a side dish with chicken. No matter how you choose to serve these waffles, I promise you will love them! Plus, I included some very simple swaps that make these waffles suitable for low FODMAP and gluten free diets, so everyone can enjoy this yummy (and easy) recipe!
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Prep Time: 5 minutes
Cook Time: 20 minutes
Equipment Needed: Waffle Maker (I used my Cuisinart Griddler with Waffle Plates), Hand Mixer (I used my KitchenAid 7-Speed Hand Mixer)
Ingredients (yields 10 waffles)
1 3/4 C all purpose flour*
2 Tbsp sugar
1 Tbsp baking power (use certified GF if needed)
1/4 tsp salt
2 large eggs
1 1/2 C milk*
1/2 C oil (I used avocado oil)
1 tsp vanilla extract
Nonstick cooking spray
*To make these waffles suitable for a gluten free diet:
Use a suitable, certified GF flour blend. I also recommend using certified GF products if all potential sources of cross contact need to be minimized, such as in the case of celiac disease. Specifically, I recommend using certified flour and baking powder, although I encourage you to use certified GF products for all products to reduce the risk of cross contact.
*To make these muffins suitable a for a low FODMAP diet:
Use a suitable gluten free flour blend (I like King Arthur GF Flour or Bob's Red Mill GF 1:1 Baking Flour) and lactose-free milk.
As for toppings, I recommend using suitable low FODMAP fruit (such as sliced strawberries, sliced bananas, or suitable portions of raspberries or blueberries) with butter and drizzled pure maple syrup or going savory and opting for peanut butter (and perhaps dark chocolate chips!)
Directions:
Spray nonstick spray on waffle plates and turn griddle on (I used the griddle setting, set to 400 degrees Fahrenheit, but use the directions on your appliance).
Add all dry ingredients (flour, sugar, baking powder, salt) to a large mixing bowl. Mix with a large spoon and set aside.
Crack eggs into a medium-sized bowl. Whisk together for 1-2 minutes.
Add remaining wet ingredients (milk, vanilla extract, oil) to eggs. Whisk again until wet ingredients are well combined.
Transfer the wet ingredients to the large bowl with the dry ingredients. Using a hand mixer, mix ingredients until well combined. The batter should be smooth but somewhat thick.
Use a large spoon to transfer the batter to the waffle plates, filling the plates until just filled (but do not overfill them). Close the lid of the griddle and cook for about 5 minutes, until golden brown. Remove waffles and continue to repeat this step until the batter is cooked, yielding about 10 waffles. Top with desired toppings and enjoy! I like to serve mine with sliced fruit, butter and pure maple syrup!
*These will last for about 3 days in the fridge if stored in an airtight container and can be warmed in the toaster oven .
Nutritional Analysis Per Serving (1 serving = 2 waffles, recipe yields 5 servings)
Calories 456 calories, Total Fat 26 g, Saturated Fat 5 g, Cholesterol 80 mg, Carbohydrates 43 g, Fiber 1 g, Protein 9 g, Sodium 530 mg, Calcium 128 mg
*Nutrient analysis uses 2% milk and does not include toppings
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