In another large bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix! Just mix until there are no dry clumps of flour left.

Spray a waffle iron with nonstick cooking spray and preheat to get the waffle iron piping hot. Once the waffle maker is ready, add the batter and cook for 2 to 3 minutes or until the waffle maker indicates it is ready per the manufacturer’s instructions. Make sure not to fill your waffle iron all the way full as this may cause the batter to spill over as it cooks as the batter will expand. Your first waffle will likely be your “test” waffle until you perfect the portion.

Serve immediately drizzled with maple syrup and toppings of your choice. If you’re not serving right away, keep warm in an oven (lowest temperature setting). If you have leftover waffles, you can refrigerate them for 2 days or freeze for up to a month. You can also refrigerate the waffle batter for 2 days if you would like fresh ones daily.

Scoop 1/4 of the batter into the waffle maker and ensure it is evenly spread out. Cook the batter for about 5 minutes, until puffy and golden. Serve it immediately with a 1/4 cup of the lemon curd on top and extra blueberries. Repeat with remaining batter.

In a medium bowl, whip egg whites until stiff. Transfer to the large bowl (do not stir yet).

Again, using the medium bowl, whisk egg yolks, milk, oil, and vanilla. Transfer to the large bowl and stir all together until just combined. Cook using the instructions for your Belgian waffle iron.

Search my recipe box for White Sauce for Waffles, Caramel Sauce for Crepes, or Homemade Pancake Syrup to serve over the waffles.

Store the extra batter in the fridge and use it up the next day.

Combine all ingredients in a mixing bowl and combine to make a smooth batter

Scoop 1/3 cup of the batter into the center of the waffle iron. Alternatively, you can make 1 large waffle and cut into quarters for 1 serving. Cook the waffles according to the instructions of your waffle maker. Serve with a little maple syrup and walnuts.

Notes:
• To microwave a sweet potato, simply pierce the skin of the potato a few times and place the potato in the microwave. Microwave for 5–8 minutes until the potato can be easily pierced with a butter knife.
• To boil a sweet potato, peel and cube the sweet potato, place in a sauce pot, and cover the potato with water plus 1 inch. Cook over high heat until the potatoes can be easily pierced with a butter knife, about 15 minutes.

Nutrition:
Serving: 1 Waffle, Calories: 98kcal, Carbohydrates: 15g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Fiber: 2g, Sugar: 3g

Scoop 1/4 of the batter into the waffle maker and spread it out evenly to thinly cover the whole bottom half. Close it and cook the batter for about 4–5 minutes. While it cooks, make the topping. Combine the cream cheese, milk, sugar and cinnamon together in a bowl and whip them all together with a hand mixer. Plate the finished waffle with a big scoop of the topping and serve! Repeat with the remaining batter to make 4 waffles total, serving them as you make them. Enjoy!

After 10 minutes, add mixture into a blender. Add almond flour, tapioca starch, 1 cup of applesauce, coconut oil, baking powder, 2 teaspoons nutmeg, cinnamon and salt. Blend until smooth and creamy, stopping to scrape the sides down as necessary. Remove 1/2 cup of the batter and set it aside. Pulse in chocolate chips. Let remaining batter rest while you begin the sauce.

Mix remaining 1/2 cup coconut milk with almond milk egg nog in a large clear microwave safe bowl. Clear is important, as you’ll need to see when the sauce boils. Remove 1/2 cup of the liquid and set it aside.

Microwave mixture until it just begins to boil, about 7–8 minutes depending on the strength of your microwave.

While the liquid boils, whisk reserved batter and milk mixture that you set aside. Add sugar, remaining 1/2 cup applesauce, and 1/2 teaspoon nutmeg. Whisk until well mixed.

Once milk has started to boil, remove from the microwave and immediately pour in the batter mixture, whisking until well combined. This is where it gets a bit tricky (see note). You need to microwave it until it begins to boil, then microwave it for 1 more minute once boiling. My batter boiled at 5 minutes, so I cooked it 6 minutes. Then stop and stir.

Repeat this process 4 more times, watching the sauce to see when it boils and then cooking 1 more minute. (My sauce took 1 1/2 minutes to boil each round, so I cooked it for 2 1/2 minutes. It looked like this: Cook 6 minutes. Stir. Cook 2 1/2 minutes, stir. Cook 2 1/2 minutes, stir. Cook 2 1/2 minutes, stir. Cook 2 1/2 minutes.)

Remove sauce from microwave and let stand for 10 minutes to thicken, stirring every so often so that it doesn’t develop a skin over the top.

I usually begin cooking the waffles when the sauce is microwaving, and then keep them in the oven to stay warm (they will lose some crispness this way though, just to be warned.) Spray waffle iron with coconut oil spray and heat it on the highest setting (note that I have a classic waffle maker, not Belgium!).

Ladle in 1/2 cup batter. Cook until waffle maker stops steaming. Check, and if you want them crispier, cook them a few more rounds. I did ours another 2 to 3 rounds (or a total of about 3 minutes) until nice and crisp.

Douse the waffles with sauce and additional chocolate chips and devour!

Notes:
• As with all gluten-free baking, please weigh flours to ensure results.
• It may take some time for you to master the cooking time here. But, once you get it, it’s totally worth it!
• You can make the batter and sauce the night before (you can choose to cook the sauce ahead of time or not) and then just cook the waffles in the morning.

In a large bowl, stir flour, cornmeal, flaxseed meal, baking powder, baking soda, and spices. Pour wet mixture into dry and mix again until just combined and only a few lumps remain.

Heat waffle iron and grease with a little oil if needed. Drop about 1/4 cup of waffle batter into the iron and close, cooking until crisp and golden brown on both sides. Cooking time will vary for different waffle markers, so keep an eye on yours. Remove from heat and set aside to cool slightly.

If you choose to add the egg, cook that as you prefer now. Top waffle with avocado, salt and pepper, and fresh herbs. Serve with additional fried egg and mixed greens.

Leftovers can be stored in the fridge for up to one week, or in the freezer for a couple months. Enjoy!

Heat waffle iron and spray with olive oil. Pour mixture into waffle iron and cook for 8 minutes until golden brown.

Once cooked, spread waffles with dairy free chocolate spread. Sandwich two waffles together and slice diagonally.

Spray waffle maker with nonstick spray. Pour mixture into waffle maker and cook accordingly.

Carefully remove and top with strawberries and peanut butter (optional).

Melt butter. Add egg yolks and buttermilk to a large bowl and beat together. Add flour, baking powder, baking soda, and salt and mix together. Stir in melted butter.

Beat egg whites into soft peaks and fold into batter.

Spray waffle iron with cooking spray. Add 1/4 cup batter to each quarter of the waffle iron, or 1 cup total. Bake until golden brown, about 3 minutes. Spread mascarpone cheese on each waffle, then top with toasted pecans, and drizzle with syrup.