Perfect Waffles

Annette Thurmon brings readers behind-the-scenes at her Georgia homestead in her book Simple Country Living: Techniques, Recipes, and Wisdom for the Garden, Kitchen, and Beyond. Thurmon shares stories and tips for all occasions, from holiday celebrations to smaller family rituals, like this one: “Every Friday evening, we sit down as a family and have breakfast for dinner,” she writes. “It has become a tradition and something I look forward to every week. These waffles are my absolute favourite and contain healthy ingredients – all of which I keep stocked in my pantry.” See the recipe notes for optional variations.

Perfect Waffles

Annette Thurmon's recipe for perfect breakfast waffles made with health-conscious ingredients.

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Course Breakfast, Brunch, Main Course

Servings 4

Ingredients

  

Waffles

• 2 cups all-purpose flour substitute gluten-free at a ratio of 1:1
• 2 tbsp baking powder
• 1 tsp sea salt
• 1 15-oz can full-fat coconut milk
• ¼ cup water
• 2 tbsp maple syrup or honey
• 1 ripe banana smashed (optional)

Instructions

 

Waffles

• Whisk together the flour, baking powder and sea salt in a large bowl.
• Add the coconut milk, water and maple syrup. Mix well.
• Add the banana, if using.
• If the batter is too thick, add 1 tbsp of water at a time until you get the right consistency.
• Heat a waffle maker to medium-high and coat the plates with a little butter.
• Pour ¼ to ½ cup of batter onto the waffle maker.
• Cook for about 5 minutes or until ready.
• Serve warm. Leftovers freeze well and you can reheat them in the toaster.

Notes

• Feel free to dress up these waffles by adding 1 tbsp vanilla, almond or lemon extract; mixing in some chocolate chips or pecans or serving with fresh fruit or maple butter (see below)
• To make maple butter, add 2 sticks room-temperature unsalted butter, ¾ cup maple syrup and ½ tsp salt to a medium bowl. Mix well. The maple butter keeps in the refrigerator for up to a month in an airtight container.

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