Going out to Sunday brunch is one of my favorite things to do in life. But when household budget constraints dictate that we need to skip my favorite past time, I do my best to create the Sunday brunch experience at home. One of my most successful endeavors has been coconut oil gluten-free waffles. I found that I actually prefer the gluten-free rice flour mix by Pamela’s above all else (and I don’t even have a gluten allergy). I also found that adding coconut oil to the mix instead of vegetable oil gives the waffles a nice and unexpected flavor. Add to that fresh sliced strawberries, homemade whipped cream, and real maple syrup and we’re talking gourmet style brunch!
I follow the recipe on the bag of Pamela’s Pancake and Waffle Mix. The recipe will tell you it makes three waffles, but I don’t find that to be the case. I have to double it to make three waffles. Substitute coconut oil for the vegetable oil and feel free to be generous. Also, I don’t bother separating the eggs and whipping the egg whites. I’m not a woman who has that kind of time and I never felt it made a difference.
Be sure to spray your waffle iron with non-stick cooking spray. I cook the waffles on medium heat. Once finished, they should come right out of the iron with a fork.
Making homemade whipped cream is a breeze and you can do it in about two minutes using a motorized whisk like the one seen below. Just pour in heavy whipping cream and a generous amount of powdered sugar. You can also add a little vanilla too!
Voila! Turn on some bossa nova (my favorite Sunday morning music choice) and enjoy your coconut oil gluten-free waffles!