Oct 30 2019
These are the prefect fall breakfast. I make them on the week-end when I have more time and I usually make double batch and freeze for later.
So this way, on a busy day, you just toss in toaster and it is ready on no time!!
Combine all the dry ingredients in a large bowl and set aside. In a different bowl, whisk all the wet ingredients together and incorporate in the dry mix until combined. (Do not overtax it, it will create a tough batter and chewy waffles.)
Heat your waffle maker and grease it with coconut oil. Spoon 1/2 cup of the batter at a time and cook for 3-4 minuets until crips and golden brown.
Eat immediately or place on a sheet in the freezer for a couple of hours. When the waffles are frozen transfer to a zip log bag or container (this way they will not stick to one another).