Now to the recipe.
This recipe is adapted from Better Homes New Cook Book copyright dated 1989. It is actually their pancake recipe that ended up working out better as a waffle batter after I made all the substitutions for our dietary needs. I double or triple this recipe for Saturday morning feeds depending on how many of us are home. They are very light, but very filling.
Saturday Morning Waffles (Low-Gluten, Dairy-Free)
1 Cup White Spelt Flour
1 Tblsp Turbinado (aka Raw) Sugar
2 tsps Aluminum Free Baking Powder
1/4 tsp Salt
1 Beaten Egg (use egg substitute if you need)
1 Cup Rice Milk (or any non-dairy milk substitute)
2 Tblsp Oil (we use walnut oil)
In a mixing bowl stir together flour, sugar, baking pwdr and salt. In another mixing bowl combine egg, milk and oil. Add to flour mixture all at once. Stir mixture till blended but still slightly lumpy.
Pour about 1/3 cup batter onto waffle iron. For whatever reason, I find that it doesn't matter if I put just less than 1/3 cup or a full 1/3 cup...so I use the same amount with each waffle. It either doesn't reach the edge of the waffle iron and I have anemic looking waffles or this happens:
Still, yet, some of us are a little more creative and use peach preserves made with honey.
Hubby doesn't eat Maple Syrup.