It’s really no secret that I love brunch and waffles (see here and here). I mean, on our wedding day my husband actually vowed that he would make me waffles every weekend! (And just so you know, he’s lived up to that vow!)
And you may also know that I have celiac disease (read about my celiac disease story here), so any waffles that I eat have to be gluten free. Well over the years I’ve tried many different gluten free pancake and waffle mixes, and I keep coming back to one of them time and time again. So I wanted to share with you the perfect gluten free pancake and waffle mix…
This mix creates waffles with a perfectly golden and crispy outside and light inside (see the photos above). And I think the almond flour really makes them hearty! We actually love it so much that we buy the 4 lb bag so we always have some handy, and I’ll confess, we did buy 12 lbs at once back in the day before the pandemic made flour hard to come by!
We always prefer to use a Belgian waffle iron to make one giant waffle the size of the plate, and then melt some butter and drizzle it over the top. I sometimes even add some fruit and agave nectar or maple syrup for a touch of sweetness. Oh man, now I’m really craving waffles!
You can find the recipe right on the back of the mix, but in case you’re curious, here it is:
Whip egg whites until stiff. In a separate bowl, combine Pamela’s Baking & Pancake Mix, egg yolks, water and oil until there are no lumps. Fold in stiff egg whites and bake immediately in preheated, greased waffle iron. Serve waffles hot off the iron. For crispier waffles, increase baking time. (Makes three 7 inch round waffles.)
And if you’re curious, yes, the mix also makes great pancakes! I’m just partial to waffles 🙂 Though I do love adding pumpkin or banana and some fall spices like cinnamon and nutmeg to the pancake mix!
Happy brunching, friends!