I love waffles. We all do. We sometimes get the frozen kind, just to have in the freezer, until it dawned on us–why can’t we make our own waffles and freeze them ourselves thus avoiding all the weird additives that are in store bought waffles. Done and done.
But something we do a little differently, we use Pamela’s gluten free pancake mix. I swear to you, this stuff is good and you won’t notice that it doesn’t have wheat and you’ll feel better for it–swear. It is quickly becoming a staple here at chez Hawken. If you aren’t down for it, here’s a basic waffle recipe that you can totally freeze and use later too! I’d recommend doing double the batch (whichever way you chose to do it) so that you have a good little supply of waffles!
We also do things a smidge differently from their recipe.
1. We use melted butter instead of oil.
2. Sometimes I use milk instead of water (we rarely have milk, but we did this time, so I used it).
3. I also add a teaspoon of vanilla extract to the batter.
4. Lastly I separate the egg whites and whip them until they’re stiff, and gently fold them into the batter making the waffles nice and fluffy.
I grease the waffle griddle with melted butter. I’m also over conservative when I pour the batter onto the griddle, mostly because I hate cleaning up batter when it spills over the sides. As a result, I often have some incomplete waffle squares.
Once they’re all done, throw them into a freezer safe container (a ziplock bag totally works) and throw them into your freezer and they’ll be good when you’re ready for them.
When you’re ready to eat them, just heat them up in the oven or in a toaster, top with some almond butter for extra protein and bananas. Or maple syrup and butter. Or ham and eggs. Or whatever your heart desires. They’ll be amazing, swearsies!
Remember my other idea for easy breakfasts for toddlers? I’m thinking of trying that recipe out with Pamela’s pancake mix!