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Chocolate Chip Waffles

[Gluten-free, Dairy-free, FODMAP-friendly]


These chocolate-chip waffles are another delicious breakfast option for the family, and they are gluten-free, dairy-free, and FODMAP-friendly. They are super-simple to make, and they can be made ahead of time, frozen, and pulled out for a quick breakfast.



Hudson loves his breakfast waffles, but since he's gone gluten-free, the waffle options at the grocery store are slim to none. He's a super-picky eater too, and that makes finding a good-tasting option even more challenging. Ergo, these waffles were made with him in mind. He's had several regular, commercial-brand waffles over the course of his childhood, and he told me the other day that these were his favorite hands-down. Success! They honestly taste like a dessert more than a waffle. Lauren can eat these too because I've made them dairy-free and low-FODMAP.


I use my waffle maker to make these, and it makes about 10 good-sized waffles. They are large and thick enough that I usually give the kids half a waffle for breakfast. I put the waffle iron setting on low to medium, and they turn out a very light golden brown. You could probably brown them more, but since I put them in the freezer and pull them out and place them in the toaster-oven, I like to keep them light. Make sure you spray your waffle iron before pouring in the batter. I made the mistake of forgetting the other morning, and I couldn't get them out of the iron!


Chocolate Chip Waffles

Makes 10 waffles


Ingredients:

  • 2 cups gluten measure-for-measure / 1-to-1 flour (we like Bob's Red Mill 1-to-1 gluten free flour)

  • 1 Tbsp baking powder

  • 1/2 tsp salt

  • 1/2 tsp cinnamon

  • 2 eggs, beaten

  • 1 3/4 cup non-dairy vanilla creamer

  • 2 tsp sugar

  • Allergen-free mini chocolate chips (we like Enjoy Life mini morsels)


Instructions:

  • Heat a waffle iron on medium or medium / low, based on preference. Be sure to spray with oil spray right before pouring the batter.

  • Mix the dry ingredients together in a bowl.

  • Add the beaten eggs, vanilla creamer, and sugar to the mixture. It may be lumpy, and that is okay as long as there aren't big lumps.

  • Pour enough batter into waffle iron to barely cover the griddle. Cook for about 5 minutes or until golden brown.

  • Serve with your favorite topping or cool, place in freezer bag, and pull out for later.







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