Vegan gluten-free waffles

Source: The Fitchen

1/4 cup coconut milk
2 tbsp maple syrup
1 tsp apple cider vinegar
1/4 cup melted coconut oil
1 1/2 tsp vanilla extract
1 cup white rice flour
1/2 cup tapioca flour
1/4 cup coconut flour
1 tbsp flax seed meal
1/8 tsp sea salt
1 1/2 tsp baking powder
2 tbsp cane sugar
1/4 teaspoon cinnamon [optional]
Olive oil spray

In a medium bowl, combine coconut milk and apple cider vinegar. Set aside for 5 minutes.

Combine dry ingredients in a large bowl and use a fork to mix.
In the coconut milk/vinegar bowl, add vanilla, maple syrup, and melted coconut oil and mix well.
Add wet ingredients into the bowl of dry ingredients. Use a spoon to mix until mostly smooth.

Preheat a waffle iron on medium. Spray lightly with olive oil.

Scoop about 1/3 cup of batter into the iron and cook for 2-3 minutes. Time will vary depending on your waffle iron. Drizzle raspberry syrup (recipe below) all over and enjoy!

Notes

This waffle batter is thick! Don’t let the texture fool you, that is what gives the waffles their perfect crispy outside and dense inside.

Raspberry Lemon Syrup

2/3 cup maple syrup
4 tbsp lemon juice
1 1/3 cups raspberries (frozen or fresh)

To make the raspberry syrup, combine ingredients in a medium saucepan and heat on low. Use a fork to smash the berries and stir until the mixture is very liquid.