When I was a child, my mother would make waffles in her old waffle iron and smother them with margarine and Old Log Cabin syrup. That was the epitome of a special breakfast to me. Thankfully, waffles have come a long way since the 1970’s and so has our understanding of how to make those old classic recipes much more healthy. Although I love my mother’s old recipes, I have made some improvements on ingredient alternatives, including her homemade waffles recipe.
I’m not sure what changed, but when I was a kid, I had never heard the term “dairy or gluten-intolerant.” Maybe it was always there, but since we didn’t’ have those dietary restrictions in our home, it just wasn’t on my radar. Plus I was busy playing hopscotch and jacks, not thinking about milk and wheat issues – but I digress. As a parent of a DG/GF adult daughter, I look for ways to make those old classic recipes not only healthier but gluten-free and dairy-free too. The good news is it isn’t that hard. This recipe is dairy-free because I use vanilla coconut yogurt in place of milk. I haven’t tried to make them gluten-free yet, but that’s on my breakfast list of to-do’s in the near future. My favorite way to enjoy these waffles is topped with my Raspberry Chia Preserve and fresh berries. Now, we can enjoy freshly made waffles in the morning, that even my mother would have loved.
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