To save time in the morning, mix batter the night before, cover and store in the refrigerator overnight. Stir the batter in the morning while your griddle heats up. If batter is too thick, add more milk. Using an egg substitute isn’t recommended for these waffles.
8 eggs
1/2 C vegetable oil
2 cup coconut milk (alternate plain-flavored rice, soy or almond)
2-1/2 cup rice milk + more if needed for preferred consistency (may use alternative milk)
2 teaspoon vanilla
3 cups brown rice flour
3/4 cup coconut flour
4 teaspoons xanthan gum (I believe you can use Guar Gum in place if corn products are an issue)
2 tablespoon baking powder
2 teaspoon salt
1 mashed banana (optional – the waffle in the picture has banana in it)
1. Beat eggs. Add oil, coconut milk, rice milk and vanilla and mix until well combined.
2. In a separate bowl, mix together flour, xanthan gum, baking powder and salt. Add to egg mixture and beat on low speed until well combined. Batter should be thick. (Optional: Add banana)
3. Pour a small portion of batter into a well-oiled waffle iron and cook until done. Repeat until all batter is used.
Serves 8
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