GLUTEN-FREE BUTTERMILK CORNMEAL WAFFLES RECIPE - (4.6/5)
Provided by AngelsHomestead
Number Of Ingredients 15
Steps:
- Mix together all dry ingredients with a whisk in a large bowl. Add the wet ingredients and mix well until smooth. Cook in your waffle iron according to manufactures instructions. Mine took about 8 minutes each. Serve with your choice of toppings.
BUTTERMILK CORNMEAL WAFFLES
*Update - When I posted this recipe I hadn't tried them yet. Since then I have made them a couple of times. In addition to the posted ingredients I like to add 1/2 cup wheat germ, and 1 T vanilla (1 also add whole eggs instead of just egg whites.) They freeze really well. My Mom gave me this recipe but I'm not sure from where... with all the changes, it's mine now!
Provided by kittycatmom
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 4 (four) ingredients (if you are using wheat germ or flax seed combine with dry ingredients) in a large mixing bowl; set aside. Stir buttermilk and oil together add vanilla as well; set aside. Blend egg whites in a dry mixing bowl until stiff peaks form; set aside. Mix buttermilk mixture into flour mixture; blend until smooth. Gradually fold in egg whites; pour by cupfuls onto a hot, greased waffle iron. Heat according to waffle iron manufacturer's instructions.
Nutrition Facts : Calories 176.9, Fat 4.6, SaturatedFat 0.7, Cholesterol 2.5, Sodium 700.2, Carbohydrate 26.8, Fiber 1.2, Sugar 3.2, Protein 6.9
CATHY'S GLUTEN-FREE OATMEAL WAFFLES
If you are bored with your morning bowl of oatmeal, here's a great alternative. Make lots of extra, freeze, and toast them on demand. Serve with butter, maple syrup and sliced banana ...yummy!
Provided by Cathy Maykut Cayton
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat a waffle iron according to manufacturer's instructions. Grease with cooking spray.
- Combine oats and almond milk in a large bowl.
- Whisk egg yolk and butter together in a small bowl; stir into oat mixture.
- Beat egg white in a glass, metal, or ceramic bowl until stiff peaks form.
- Stir brown sugar and baking powder into the oat mixture. Fold beaten egg white gently into the batter.
- Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 235.4 calories, Carbohydrate 25.9 g, Cholesterol 69.4 mg, Fat 12.4 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 233.5 mg, Sugar 5.1 g
CORNMEAL BUTTERMILK WAFFLES NESBITT
Categories Milk/Cream Egg Breakfast Brunch Kid-Friendly Cornmeal Gourmet Small Plates
Yield Makes about 16 waffles
Number Of Ingredients 10
Steps:
- Into a large bowl sift together flour, cornmeal, baking powder, baking soda, and salt. Repeat sifting 2 more times and stir in wheat germ.
- In another large bowl whisk together eggs, buttermilk, and oil. Add flour mixture all at once and whisk just until combined.
- Preheat a waffle iron and preheat oven to 200 °F.
- Brush waffle iron lightly with additional oil. Spoon batter into waffle iron, using 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly, and cook according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner, brushing waffle iron with mire oil before adding each batch.
- Serve waffles with syrup.
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