Our Sunday Gluten Free Waffles (The Ones the Kids Ask For Every Week)
Some Sundays are for veggie-filled frittatas followed by a brisk family walk up Dakota Ridge, And some Sundays are for waffles. Deeply golden, crisp at the edges, piled with cool yogurt and sweet strawberries, eaten slowly in pajamas while the kids negotiate over who gets the last one. This is that recipe.
We'll be honest with you: this recipe isn't health-centric. There are no hidden vegetables, no protein powder, no clever swaps designed to make breakfast earn its place. What it is: gluten free, made with the best ingredients we can get our hands on (good eggs, coconut oil, local honey, a little cardamom, real maple syrup on top), and genuinely, ridiculously delicious. Our kids would eat these every single day if we let them. (We don't. Mostly.)
Why we let Sunday be Sunday
We spend most of our week thinking about the nervous system, and here's one thing we've come to believe: a body that's always bracing, always optimizing, always running the math on every bite, isn't a body at rest.
Sometimes the most nourishing thing you can do is slow down, gather your people around the table, and enjoy something warm and sweet without keeping score. Laughter, connection, syrup on little faces, a morning with nowhere to be. That's not stepping away from your health. That's part of it.
A few notes before you start
The flour. We use Bob's Red Mill Gluten Free 1-to-1 Baking Flour. Blends absorb liquid a little differently, so if your batter looks thin, give it a few extra minutes to rest before adding more flour.
Don't skip the rest. Five minutes lets the gluten free flour fully hydrate. It's the difference between a waffle that's light and tender and one that's a little gritty.
Get that iron hot. Preheat longer than you think you need to. A properly hot iron is what gives you that crisp, golden shell.
Rack, not stack. Stacking traps steam and turns crisp waffles soft. Lay them on a wire rack and they'll stay perfect.
Coconut oil or butter. We usually reach for melted coconut oil, which gives the waffles a lovely crisp edge. Butter brings a richer flavor, and a mix of the two is wonderful too.
The cardamom. Half a teaspoon of ground cardamom is our little secret. Warm, a touch floral, and the reason people ask what's in these.
Gluten Free Waffles
Makes: about 6 large Belgian waffles
Ingredients
3 cups gluten free all-purpose flour blend (we use Bob's Red Mill 1-to-1)
1 ½ tablespoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cardamom
¾ teaspoon cinnamon (optional)
3 eggs
2 ⅝ cups milk
½ cup melted coconut oil or butter (or a mix of both)
1 tablespoon honey
1 ½ teaspoons vanilla extract
Instructions
Preheat your waffle iron well.
In a large bowl, whisk together the gluten free flour, baking powder, baking soda, salt, cardamom, and cinnamon if using.
In a separate bowl, whisk together the eggs, milk, melted coconut oil or butter, honey, and vanilla.
Pour the wet ingredients into the dry ingredients and stir until just combined. A few small lumps are perfectly fine.
Let the batter rest for 5 minutes. This gives the gluten free flour time to hydrate.
Lightly grease your waffle iron if needed. Pour in the appropriate amount of batter and cook until the waffles are deeply golden and crisp.
Transfer finished waffles to a wire rack rather than stacking them. If you're making several batches, keep them warm in a 200°F oven.
How we top them
Our classic plate (the one in the photo): a generous spoonful of yogurt, sliced strawberries and bananas, and a drizzle of real maple syrup over the whole thing. Cool, tangy yogurt against a hot, crisp waffle is pure Sunday magic. When we want to mix it up, apples sautéed in coconut oil and cinnamon until soft and jammy are perfect this time of year, and if you tucked any summer peaches into the freezer, warm them in a little pan with honey. You're welcome.
Leftovers (if there are any)
Let extra waffles cool completely, freeze them in a single layer, then move them to a bag. You can also refrigerate them for a few days. On a busy weekday morning, pop one straight into the toaster and you've got a little bit of Sunday on a Wednesday.
From our table to yours
We hope these find their way into your weekend. Put on some music, let the kids whisk the batter, and don't worry about the mess. If you make them, we'd love to see your Sunday table, so tag us on Instagram.
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