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Gluten-Free Golden Waffles with Berries and Warm Cinnamon Syrup

Don’t waffle with this one, these gluten-free beauties are what you need to make for breakfast.

Serves: 6
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What you need:

For the berry topping:
3 cups strawberries, hulled and chopped
1 cup blueberries
1 teaspoon sugar

For the waffles:
3 teaspoon ground flaxseed
6 tablespoons water
1½ cups instant oats
2 cups gluten-free all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
2 cups almond milk
2 tablespoons apple cider vinegar
4 tablespoons maple syrup
4 tablespoons canola oil
2 teaspoons vanilla extract

For the cinnamon syrup:
1½ cups pure maple syrup
½ teaspoon ground cinnamon

What you do:

  1. Pre-heat waffle iron. For the berry topping, into a bowl, stir together berries and sugar and set aside.

  2. For the waffles, in a small bowl, whisk ground flaxseed and water and set aside to thicken. Into a small bowl, combine almond milk, apple cider vinegar, maple syrup, canola oil, and vanilla extract. In a medium bowl, combine instant oats, flour, baking powder, cinnamon, and salt. Add almond milk mixture and stir well to combine, then add flaxseed and stir to combine.

  3. Spray hot waffle iron with oil, add batter until 2/3 full, and immediately close lid. Cook for 3 to 4 minutes, until golden brown. Once cooked, carefully remove from iron with a fork. Continue with remaining batter.

  4. For the cinnamon syrup, into a saucepan over medium heat, add ingredients and stir until cinnamon is incorporated and syrup is warm.

  5. To serve, place hot waffles on a plate, top with berry topping and cinnamon syrup, and serve immediately.

Photo credit: Audrey Dunham

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