The Perfect Waffle

This isn’t my usual fare, I know.  Look at it like a little something extra.


A breakfast stack — freeze, then toast them during the week.

One part of my Christmas haul this year was a waffle iron.  Little Breville unit, looks like a flying saucer with a temperature gauge.  It came with a collection of almost useless waffle recipes, so the hunt began for the perfect waffle.

I picked up Primal Cravings from the guys over at Health Bent.  This has a pretty good waffle recipe, but it’s not a perfect recipe — I found it a little … chunky.  It didn’t spread like a good batter should — gluten’s good for something, right?

Enter the Family-Favourite Oatmeal recipe.  This thing would be close to perfect except for the use of a megaton of carbohydrate, which isn’t really the way I like to start the day.  But man, it smells like the tears of Jesus when it’s cooking, so…  Let’s mix the two.  For science!

I introduce you to my Perfect Waffle recipe.  Pretty sure you could turn this into a pancake batter if that’s your thing.


  • 1/2 cup each of tapioca, almond, and coconut flour (or the same quantity of standard, gluten-powered flour)
  • 1 cup oats
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 2 tablespoons brown sugar
  • pinch of salt
  • 2 eggs
  • 2 cups milk
  • 6 tablespoons butter, melted


  1. Dump your cup of oats into a bowl.
  2. Sieve the other dry ingredients in on top.
  3. In a second bowl, lightly beat the eggs, then add the milk, and finally the melted butter.
  4. Combine the two, using a beater.
  5. Using a 1/4 – 1/3 cup measure, pour mixture into the iron.  Cook for about 2 & 1/2 minutes.

That simple.  Makes about 8-10 waffles, depending on your measure technique.  These work pretty well with the usual sorts of toppings — maple syrup, bananas, berries, Greek yoghurt, peanut butter, whatever’s your thing.

You’d have seen the “1/4 – 1/3” up there.  I personally hate assholes who do that kind of thing in recipes, but there’s a method to my madness…  I use 1/4 if I’m making these for the week, and 1/3 if I’m doing them for a single breakfast.  I like a larger waffle as a general rule, but during the week I use smaller ones because I make a batch, freeze ’em, and then toast them in the morning.

Please to enjoy.

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