Crispy Rice Waffles

This recipe was created out of a desire to make a light, wheat-free breakfast. These crispy treats are so light that you certainly won't be stuck with that bloated, food coma feeling after enjoying them.

Rice flour is surprisingly easy to find, but it isn't cheap. At about $4.50 for 4 cups worth of flour, it isn't likely that most people will toss out their wheat flour and stock up on rice flour. But it is a handy item to have in the kitchen and has become my go-to for breakfast breads. Rice flour has a natural hint of sweetness to it and it's powdery fine texture is divine.

Waffle irons are a fantastic kitchen utensil and everyone should have one. They don't have to be expensive and honestly, most fancy waffle irons are no better than a $20 generic one.

Crispy Rice Waffles



Ingredients

1 cup rice flour

1 large egg

1 cup rice milk or regular milk

1/4 cup unsalted butter, melted and cooled

2 tsp baking powder

1/2 tbsp granulated sugar

1/2 cup blueberries (optional)

In a medium mixing bowl, beat egg until fluffy. Add remaining ingredients and mix until just combined. Let rest for 3-5 minutes. 

Lightly grease waffle iron with cooking spray or vegetable oil. Heat waffle iron. Use a ladle or measuring cup to pour batter into waffle iron. Cook until golden brown. Serve warm with syrup.