Best. Waffles. Ever. (Vegan, Gluten Free)

Did anybody else grow up on Bisquick? My mom used Bisquick for everything- pancakes, waffles, dumplings, cobbler, spackle, concrete, and of course, biscuits. It wasn’t until adulthood that I realized I couldn’t stand the stuff. To the discerning palate (aka foodie snob), Bisquick tastes like chemicals and overdeveloped gluten. It’s also one of those convenience products that shaves so little time and energy off of food prep, it doesn’t seem worth it when you consider the compromised flavor. And yes, I’m drinking tea with my pinkie in the air as I write this. But seriously, some convenience foods just need to go the way of the dinosaur (individually shrink-wrapped bananas come to mind [they’re a real thing {#imlookingatyouDole}]). So what are busy folks to do when they need their morning carb fix? Ummm, make these waffles, that’s what. They’re good for you, they’re gluten-free and vegan, they’re super easy to make, they’re made from simple ingredients, and they’re the best waffles I’ve ever had. Crispy, chewy, tender waffles with less than 5 minutes of prep time. You’re welcome.

1 ½ cups brown rice

1 ½ cups rolled oats

3 cups milk or milk substitute*

4 tsp baking powder

1 tsp baking soda

1-2 tsp salt, to taste

1. Blend the rice, oats, and milk for 3 minutes. Leave the batter in the blender at room temp overnight.

2. In the morning, add the baking powder, baking soda, and salt, blending until a vortex reappears in the center. You can add a teaspoon of vanilla, cinnamon, or cardamom if you want to get fancy.

3. Preheat oven to 200°. Heat a waffle iron set to medium. Spray with nonstick spray and fill with enough batter to cover about 2/3 of the surface area. Adjust the heat as needed to reach the desired level of crispiness. I like mine to be a nice amber color.

4. While you work, keep waffles spread out in a single layer on a baking sheet in the warm oven. Stacking them makes them lose their crispiness. They are best eaten right away. 

Enjoy with butter, maple syrup, jam, or hot fudge and whipped cream. Leftover waffles keep well in the freezer; reheat by wrapping in foil and warming in the oven.

*I typically make these with homemade hemp milk (blend 1/4 cup hemp seeds with 3 cups water; strain) but soy milk, cow’s milk, almond milk or just about anything else of similar viscosity will work. I don’t recommend canned coconut milk, as it produces a thicker batter and heavier waffles.