1 cup oat flour, certified gluten free if necessary
1 cup sorghum flour
1 ¼ teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon guar gum or xanthan gum
¼ teaspoon sea salt
1 teaspoon cinnamon
2 tablespoons ground flaxseed
1 1/2 cups buttermilk, stirred or (see notes to make buttermilk)
¼ cup (4 tablespoons) melted unsalted butter or coconut oil
2 tablespoon sorghum syrup or maple syrup
1 teaspoon vanilla extract
2 large eggs

Mix-ins (or your choice of mix-ins)
1/3 cup chopped walnuts
1/3 cup raisins

1. Preheat the waffle iron. If desired, preheat oven to 200 F° or warming drawer to keep waffles warm until you’re ready to serve.

2. In a medium-sized mixing bowl, whisk together the sorghum flour, oat flour, baking powder, baking soda, guar or xanthan gum, salt and cinnamon.

3. In another bowl, add the buttermilk, melted butter or coconut oil, sorghum or maple syrup, vanilla and egg and mix together with a whisk or fork. Pour the liquid mixture into the dry mixture and stir them together until a few small lumps remain and the liquid is fully incorporated. Fold in the chopped walnuts and raisins or your choice of mix-ins. While heating the waffle iron place the batter in the refrigerator for a minimum of 5 minutes to thicken, this also produces a lighter and crisper waffle.

4. Rub a small amount of coconut oil, butter or your choice of oil on the waffle iron. Flick a drop of water on the waffle iron; if the water sizzles, the iron is hot enough.

5. Pour 1 cup batter onto the hot waffle iron plates, close the waffle iron and cook waffles for 5-6 minutes until they are letting off steam and they are lightly crisp to the touch and lift easily. Lift waffles carefully out of the waffle iron and serve immediately or place in the oven or warming drawer to keep warm. Don't stack the waffles as the moisture will cause them to lose their crispness. Repeat with remaining batter as necessary. Serve with your choice of toppings.

Homemade buttermilk:

1. Buttermilk helps to thicken the batter and retain air pockets resulting in a lighter fluffier waffle. Pour 1 tablespoon + 3/4 teaspoon lemon juice or white wine vinegar into a measuring cup.

2. Fill the measuring cup with your choice of milk to the 1 1/2 cup mark.

3. Let sit for 10-15 minutes or until it curdles. Then shake or stir the buttermilk.

• Meal prep: You can prepare the batter the night before and make the waffles in the morning. Let the batter sit for 5-10 minutes until it reaches room temperature.
• Other mix-ins could include chocolate chips, blueberries or fruit of your choice. (up to 1 cup of a mixture of a mix-in)
• Freezing waffles:
• Place waffles on a parchment lined baking sheet and freeze for about 2 hours until waffles are fully frozen.
• Once waffles are fully frozen, wrap them in parchment paper and place them in a freezer bag or freezer safe container, seal, label and date. Freeze waffles up to 2 months.
• Re-heat waffles in the toaster to warm them up.

Nutrient Analysis - serving size 1/2 - 8" belgium waffle
Calories: 265, Fat: 13, Saturated fat: 5 grams, Carbohydrates: 30 grams, Sugar: 7 grams, Sodium: 350 milligrams, Fiber: 3 grams, Protein: 7 grams, Cholesterol: 60 milligrams