These light, crispy waffles are best eaten warm from the waffle maker. No worries if you have leftovers, however. Just cool them and store in a ziploc bag. Reheat in a 300-degree oven for 5 minutes and the waffles will become crisp again. They can be frozen, too. Reheat for about 10 minutes if waffles are frozen. Serve with maple syrup or top with blueberries and fruit compote for a delicious treat.
Note: adding coconut oil produces crispier waffles; using butter produces a slightly softer center.
- In a mixing bowl, whisk together the RYZE flour, baking powder, salt and cinnamon.
- In another bowl, whisk together the milk, coconut oil* or butter, eggs, maple syrup and vanilla extract.
- Wipe the cooking surface of the waffle iron with a little oil to prevent waffles from sticking. Preheat the waffle iron.
- Pour the wet ingredients into the dry ingredients. Stir with a fork until just combined. Let the batter rest while waffle maker preheats. Batter will thicken as it rests. Add water, a little at a time until it is smooth and can be easily poured. (It should not be too thin.)
- Pour batter onto the heated waffle iron to cover the center and most of the baking area, and close the lid. The machine will tell you when the waffle is done.
- It should be deeply golden and crisp. Transfer to a cooling rack. Don’t stack waffles or other, or they’ll lose crispness. Waffles can be kept warm in a 200-degree oven until you’re ready to serve.
- Repeat with remaining batter.
- *If coconut oil solidifies gently heat in the microwave for 10 to 20 seconds or until it melts again.