For the waffles: 1-3/4 cups gf flour 1 Tablespoon baking powder 1/4 teaspoon baking soda 1 Tablespoon sugar 1/2 teaspoon salt 3 large eggs, lightly beaten 6 Tablespoons unsalted butter, melted 1/4 cup canola oil 1-1/2 cups buttermilk up to 1/2 cup water (to thin batter, if needed)
For the syrup: 1-1/2 cups frozen blueberries 1-1/2 cups frozen unsweetened raspberries 1/2 cup pure maple syrup 1/4 teaspoon ground cinnamon
Make the waffles: Preheat a waffle iron.
In a large bowl, combine the gf flour, baking powder, baking soda, sugar, and salt. In a separate bowl, combine the eggs, melted butter, canola oil and buttermilk. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until the mixture is just combined. (If the batter is too thick, thin with a little water. You may need to thin the batter between waffles - it tends to thicken as it sits.)
Spoon 1/2 cup of the batter onto the hot waffle iron. Close the lid and bake until the waffle is golden or the waffle iron indicates it is ready. Repeat process with remaining batter.
While waffles are cooking, combine the berries, maple syrup and cinnamon in a saucepan. Cook over medium heat until thoroughly heated and some of the berries have broken down. Serve syrup over waffles.
We used The Gluten Free Pantry’s Country French Bread mix flour for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.