THE FAMILY WAFFLE // (LIGHT-AS-AIR, GLUTEN-FREE CHIA WAFFLES)
Growing up, waffles were a special-occasion treat, the kind of breakfast that made my mom sigh (waffle iron, batter spills, over-sugared kids) and my dad smile with glee (strawberries, whipped cream, truly living). In this way, my marriage is similar: I am for a simpler, saner, healthier morning. András is for waffles. Always for waffles.
Just like my mom, my solution is making him our resident waffle chef. For as many Sundays as I can remember he’s pulled out the Belgian waffle iron and stood at the counter with the kids mixing milk and eggs and flour into batter.
In the end I couldn’t resist joining in, tweaking our go-to waffle into something lighter, but still wholesome and sustaining. What emerged is an easy waffle that’s crispy outside, airy and moist inside, and every bit good for you while still tasting like that old favorite from weekends as a kid. (Bonus: It can be easily made both gluten and dairy free.)
Our waffle isn’t the family waffle unless it’s loaded to the nines with yogurt (instead of whipped cream), berries, fried eggs, and maple syrup. Sounds crazy, right? But trust me, the maple and egg yolk mingle, and it’s so very good.
THE FAMILY WAFFLE RECIPE, BELOW
THE FAMILY WAFFLE
1½ cups (235 g) gluten-free flour blend or (210 g) all-purpose flour
3 Tbsp cooked quinoa, cooled
2 Tbsp chia seeds
2 tsp unrefined cane sugar
1½ tsp baking powder
½ tsp fine sea salt
1½ cups (360 ml) unsweetened almond milk
½ cup CoConut oil (Melted) or vegetable oil
2 large eggs, lightly beaten
1 tsp pure vanilla extract
Plain yogurt (optional), FOR SERVING
fresh or frozen berries (or any fruit), for serving
4 eggs, fried, for serving (optional)
Pure maple syrup, for serving
Preheat a waffle iron (we like a Belgian waffle maker, but any will work). Whisk together the flour, quinoa, chia seeds, sugar, baking powder, and salt. In a separate bowl, whisk together the almond milk, oil, eggs, and vanilla. When your waffle iron is hot and ready to use, stir the milk mixture into the flour mixture until just combined; the batter will be loose, the consistency of heavy cream.
Spray or brush the waffle iron very lightly with oil. (If your waffle iron is seasoned or nonstick, you should only need to do this once before you begin, not between every waffle, which makes them taste greasy.) Ladle 1 heaping cup (240 ml) of the batter into the waffle iron and cook until golden brown, 12 to 14 minutes. Set aside on a rack while you cook the remaining waffles to keep them crispy (stacking will make them steam and get soggy). Serve the waffles warm with berries, a dollop of yogurt or a fried egg (if desired), and a drizzle of maple syrup, or anything else you desire.
PREP TIME: 10 MINUTES
TOTAL TIME: 40 MINUTES
SERVES 4
MORE QUESTIONS + TIPS ABOUT THE FAMILY WAFFLE
DOUBLE UP
This recipe doubles easily. Keep the waffles warm on a sheet pan with a rack, in a preheated 325°F (165°C) oven, while you cook the remaining waffles.
GET AHEAD
Keep prepared batter—minus the chia seeds— in the refrigerator, covered, up to overnight. Stir in the chia seeds just before baking.
Or bake the waffles, cool, and freeze them in batches of two in large resealable freezer bags.
REWARMING Frozen Family WAFFLES
To reheat these waffles from a frozen state, bring to room temperature for 5 to 10 minutes, and toast to warm through. If you are making them fresh to order, you should know—as my kids and guests do—that waffle cooking is a one-by-one affair; everyone is allowed to eat their waffle hot and fresh off the press, when they’re best, while the rest cook.
QUINOA, REALLY?
Yes. Keep extra cooked in sealed containers in the freezer. If you don’t have already cooked quinoa, skip it. You may miss the signature quinoa freckles, but the chia adds texture and nutrients.
WHAT IF I’M NOT GLUTEn-FREE?
Gluten-free flour makes these lighter, but they work beautifully with all-purpose white flour, too.
NO MILK?
You can count on these for a dairy-free but decadent breakfast, but it’s fine to substitute whole milk instead.
SCANDI-STYLE!
For thin and crisp, Scandinavian-style waffles, use only ½ cup (120 ml) batter for each, and cook for 6 to 8 minutes.
CONVERTING PANCAKE RECIPES TO WAFFLES:
Not all pancake recipes can convert to waffle recipes, and vice versa. These waffles do make exceptional and fluffy pancakes—so go for it. Going the other way, from pancake to waffle, can be trickier. Often, you need to add an extra 1 to 2 tablespoons melted fat (butter or oil) to a traditional pancake batter to make a crispy waffle that will cook through.
CRISPY OUTSIDE, TENDER INSIDES
This recipe was created for crisp, golden-outsides but a still moist, and light-as-air center. Watch your waffle iron for settings, which sometimes delineate “cooked through” or “tender insides” —if not, opt for higher heat for crisp outsides, or lower heat for a slow, cooked-through finish.
images belong to Sarah Copeland, and should not be pinned or posted without attribution. **
Photos // GENTL + HYERS
Food + Prop Styling // SARAH COPELAND
Ceramics // HENRY STREET STUDIO, CB2