Tag: waffles

Hash Brown Waffles

For those of us who are gluten free, potatoes tend to be on the menu quite often.  After a while, it becomes a challenge to keep things interesting!  Recipes like this one are fun and easy, something different that both adults and kids will love.  Hash Brown Waffles are the perfect side for BBQ dinners, pork, chicken and even fish.

I was featured at the senior salon pit stop

Wondering what makes the recipe so easy?  The secret is using frozen, shredded hash brown potatoes.  Not only do you avoid having to shred the potatoes yourself, but you can skip the step of wringing out all the moisture.

When shopping for shredded hash browns, look for plain, unseasoned.  Not all hash browns are gluten free, so check for the gluten free label or verify that there are no gluten containing ingredients.  I like the Ore-Ida brand.

4 Servings, Serving size = 1 waffle

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Ingredients:

  • 3/4 lb. (12 oz.) frozen gluten free shredded hash brown potatoes
  • 1 egg
  • 1/4 cup milk (I used 2%)
  • 1 tbsp. canola oil
  • 1/4 tsp. garlic granules
  • 2 tsp. dried onion flakes
  • 1/2 tsp. seasoned salt
  • salt and fresh ground pepper, to taste
  • 1/8 tsp. paprika
  • cooking spray

Preparation:

Take the hash browns out to thaw about 2 hours ahead of time, they do not have to be completely defrosted.

Whisk together the egg, milk, oil and seasonings.  Add the hash browns and stir together with a spatula until evenly coated.  Cover and let it sit at room temperature while you preheat your waffle iron to 350º.

Mist the waffle iron generously with cooking spray.  Scoop the hash brown mixture onto the waffle plate and spread them out in an even layer with a spatula.  Use all of the hash browns, they will cook down as the potatoes release their liquid.

Cook for 15 minutes, then check every 5 minutes to see how they’re doing.  Mine took close to 30 minutes to get nicely browned with crispy edges.

Gently lift one corner and slide a spatula underneath to transfer the waffles to a cutting board.

Use a knife or pizza wheel to break waffles into 4 sections.

The waffles are best eaten immediately.  They will lose some of their crispness as they cool off.

If you have leftovers, they can be reheated in the oven on a pizza stone, in an air fryer, or in the toaster (toaster bags are recommended).  Microwaving is always an option, but the waffles will be soft.

Notes ♪♫ I love using frozen hash browns in recipes and always have them on hand in my freezer pantry.  Check out my brunch worthy Gluten Free Sausage and Hash Brown Casserole, or for a hearty dinner, check out my Gluten Free French Meat Pie.

Originally posted 07/19/2021        Rephotographed 04/30/2025

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Gluten Free Pumpkin Vanilla Waffles

Today there are so many gluten-free pancake mixes out there, and it’s a treat to make a quick batch of pancakes or waffles, without the gluten!  I’m always trying to be creative and will often use a pancake mix as a base to which I can add layers of flavor and texture!  This fall inspired waffle has almond flour and flax for protein and fiber, coconut flour for sweetness, as well as pumpkin, banana and yogurt for moisture.  The waffles are dense and hearty, a filling breakfast.  One is enough for me, so I make a batch of 8 and freeze the leftovers.  So easy to pop into the toaster for a quick breakfast!

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While we all have our favorite brands, I love the Pancake Mix from Better Batter.  Try it and use my Promo Code MGFC30 for 30% off your non-sale purchase!

Ingredients:

Dry ingredients:

  • 1-1/2 cups (8 oz.) gluten free pancake mix (I used Better Batter)
  • 1/4 cup flaxseed meal
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour/starch
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cardamom
  • 1/2 tsp. baking powder
  • 1 packet of stevia

Wet ingredients:

  • 1/2 ripe banana, mashed
  • 2 tbsp. canola oil
  • 1 egg
  • 5 oz. vanilla Greek yogurt
  • 3/4 cup pumpkin puree
  • 1 tsp. vanilla extract
  • 1-3/4 cups 1% milk
  • cooking spray

Preparation:

Whisk together the dry ingredients in one bowl, and the wet ingredients in another.  Combine the wet and dry ingredients and stir together with a batter whisk until completely moistened.  At first it may appear that the batter is too thin, but it will thicken as the flax absorbs the liquid.  Let the batter rest 10 minutes while you preheat the waffle iron to 350º.

The recipe makes 8 waffles.  If you want to be very particular, you can weigh the batter and divide it in half so your waffles will all be uniform in size.  Coat the waffle iron with cooking spray and spread the batter evenly, using a spatula to get into the corners.  Close lid and cook for 6 minutes.

Remove the waffles and repeat with the remaining batter.  You can enjoy them immediately or cool on a rack to refrigerate or freeze for later.

My favorite way to serve waffles is topped with candied walnuts, just a drizzle of maple syrup and a side of fresh fruit!

Notes ♪♫ Whether you are making pancakes or waffles, remember that gluten free batter takes longer to cook!  For this recipe, the batter is extra dense, so I recommend a full 6 minutes per batch at 350º for a soft waffle, longer for crispy.  You can reheat them in the microwave if you like them soft or use the toaster to crisp them up.  I like to reheat mine in my air fryer, for 4 minutes at 400º.

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Gluten Free Apple Oat Bran Waffles

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice.  As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization.  About | Gluten Free Watchdog

***

I’m always looking for ways to add more fiber to my meals.  If you are on a gluten free diet, you know that many processed foods are sadly lacking in fiber, not to mention nutritional value.

This week I have been experimenting with my waffle recipe, to see if I could incorporate more fruits and fiber into breakfast.  These hearty, dense waffles will stick to your ribs and start your morning off right!

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Yield: 8 Waffles

Ingredients:

Preparation:

Whisk together the dry ingredients, flour through brown sugar.

Peel and core the apple and process it to a fine mince in an electric chopper.

In a separate bowl, combine the minced apples with the other wet ingredients, through vanilla.

Whisk in the milk, then stir the dry ingredients into the wet.  Let the batter hydrate while you preheat the waffle iron to 350º.

Coat both sides of the waffle iron with cooking spray and add half the batter.  Use a spatula to spread it into the corners.

Gluten free waffles always take a bit longer to cook, and because this is an extra dense batter it will need even more time.  Allow a full six minutes, or a bit longer if you like them crispy.

If not serving immediately you can cool them on a rack and freeze.  This is what I do, and they are great toasted.

Serving suggestion:  Try topping these waffles with sautéed apples and a sprinkle of candied walnuts.  The flavors are perfect together.  Always use real maple syrup!

Notes ♪♫  Bobs Red Mill sells both regular and gluten free oat bran.  For those with Celiac, be sure to order the Gluten Free Oat Bran.  Or, for extra peace of mind, check out Montana Gluten Free Oat Bran, made with purity protocol oats.  If you are one of the few who cannot have oats at all, try substituting ground flax seeds.  You can pop them in a coffee grinder to make flax meal.

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Gluten Free Banana Waffles

I have always loved pancakes and waffles, going all the way back to my childhood when Dad made us pancakes for breakfast on Sunday.  Back then I would devour a whole stack!

As an adult I have continued this Sunday tradition, even after my Celiac diagnosis.  At first, I went with a popular gluten free pancake mix.  Ugh!  I continued trying different brands and some were better than others, but all were expensive.

Finally, I decided to make my own gluten free blend from scratch.  Still pricey for sure, but in the end, it cost much less per serving than a packaged mix.

The main ingredients, almond flour, coconut flour and tapioca starch are staples in my gluten free pantry.  I think the taste and texture of my waffles are better than any prepared mix, and the banana provides moisture, flavor and sweetness!  This is a great recipe to use up bananas that are past their prime.

8 servings (serving size = 1 waffle)

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Ingredients:

  • 1 cup tapioca starch 105g
  • 2/3 cup coconut flour 85g
  • 1-1/3 cup almond flour 135g
  • 1 tsp. baking powder 6g
  • 1 tsp. baking soda 6g
  • 1/2 tsp. Salt 3g
  • —————————————
  • 2 large eggs 100g
  • 2 ripe bananas, mashed 150g
  • 2 tbsp. Canola oil 22g
  • 2 tsp. Vanilla 7g
  • 1-1/2 cups 2% milk 350g
  • Cooking spray

Preparation:

I often eat half of a banana and throw the rest in the freezer.  After a couple of weeks those bananas pile up and it’s time to make more waffles!

Before you begin, preheat your waffle iron to 350°.  Whisk together the dry ingredients.

In a separate bowl, mash the banana with a fork and add the egg, oil, vanilla and milk.  Whisk well to combine.

Fold the dry ingredients into the wet with a spatula, just until moistened.

Coat both sides of the waffle iron with cooking spray.  Spoon the batter into the center and use a spatula to spread it into the corners.

Close the lid and cook for 5 minutes, remove and transfer to a cooling rack.  Repeat with the remaining batter.

You can serve them immediately or cool to room temperature and freeze for later.  I like to make a big batch and store in freezer safe bags.

The waffles are filling, one is more than enough for our small appetites.  I serve them with fresh fruit and candied walnuts.  You can reheat them in the microwave, oven or toaster.

Always use real maple syrup!

Notes ♪♫ Gluten free pancakes and waffles take longer to cook than the wheat version.  I struggled at first with pancakes that were cooked on the outside and gummy in the middle, until I realized that I needed to adjust the time.  Then I decided to use my waffle iron, and that was the magic.  Since both sides cook at once, 5 minutes at 350° is usually perfect.

Substitutions: You can substitute 2/3 cup part skim ricotta for the banana, it makes a light fluffy waffle.  In the fall I like to use pumpkin puree.

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