Anyway. Pancakes. I was determined to master them because 1. I never had, 2. I wanted pancakes so bad you guys after Westley's birth, and I still haven't really gotten over the fact that I didn't get them. Oh, and 3. I didn't have a waffle iron.
That's right. In a fit of pregnancy-hormone-plus-Target-air-induced insanity, I bought a cheap waffle iron. And it has CHANGED MY LIFE! Even more life-changing was the fact that my first batch of waffles came out beautifully. Take that, pancakes!
Gluten-free, Soy-free Vegan Waffles
Makes 3 large waffles
1/2 cup almond flour
1/2 cup millet flour
1/4 cup sorghum flour
1/2 cup potato starch (not potato flour) or tapioca starch
2 tsp baking powder
1/2 tsp salt
2 Tbsp granulated sugar
1/4 cup unsweetened applesauce
2 Tbsp canola oil
1/2 cup to 1 cup unsweetened almond milk
In a medium bowl, whisk dry ingredients together. In a separate, larger bowl, whisk together applesauce, oil, and 1/2 cup of milk. Add the dry ingredients to the wet and stir. Add more milk slowly, a tablespoon at a time, until you've reached the consistency of thick pancake batter. Thicker is better. Not only can you not take away milk once you've added it, but thinner batter is more likely to stick to your waffle iron. Your batter won't spread on the iron, but you can use a spoon or silicone spatula to even it out.
On my iron, 3/4 cup of batter makes a lovely waffle in 5 minutes on Medium. Your mileage may vary with your waffle iron.
Or just use this same batter to make pancakes.