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 for me. Thankfully, waffles have come a long way since the 1970s 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 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. Fortunately, food intolerance issues weren’t on my childhood mind.
As a parent of a DG/GF adult daughter, I look for ways to make old classic recipes gluten-free and dairy-free. Thankfully, it’s not too hard anymore. This recipe is dairy free because I use vanilla coconut yogurt in place of milk. I have yet to make them gluten-free, but that’s on my breakfast list
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