Belgian Waffles | Dessert

Of course, you don’t need a Belgian waffle maker to enjoy these, any type will do, but they are definitely better bigger! Top with your favourite toppings...


1 cup sorghum flour

½ cup superfine brown rice flour

¼ cup potato starch

¼ cup tapioca flour

1 teaspoon xanthan gum

4 tablespoons sugar

4 teaspoons baking powder

¾ teaspoon salt

2 tablespoons lemon juice

5 tablespoons olive oil

1 teaspoon vanilla extract

½ cup canned full-fat coconut milk

1½ cups water


• In a medium bowl, whisk together the sorghum flour, superfine brown rice flour, potato starch, tapioca flour, xanthan gum, sugar, baking powder, and salt.

• Form a well in the centre of the flour mixture and add the lemon juice, olive oil, vanilla extract, coconut milk, and water.

• Stir gently with a fork until all ingredients are combined, and then use a whisk to make the batter completely smooth.

• Heat your Belgian waffle maker and lightly mist with nonstick cooking spray. Pour about 1¼ cups batter (depending on your waffle maker’s size) and close. Cook for about 2 minutes, or until waffle is golden brown and easily releases from the waffle iron.

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