Gluten-free rice flour waffles with blueberries and maple syrup

Ingredients

• 200 g rice flour
• 2 tsp baking powder (gluten-free)
• 1 pinch salt
• 1 tbsp sugar
• 2 eggs
• 250 ml plant-based milk (gluten-free, e.g. rice milk)
• 3 tbsp coconut oil, melted
• 150 g blueberries
• 4 tbsp maple syrup
• Icing sugar or Greek yogurt, to taste

Instructions

1. 1

   Preheat your waffle iron according to the manufacturer's instructions and lightly grease it with a little oil or melted butter.In a large bowl, mix 200 g rice flour, 2 tsp baking powder (gluten-free), a pinch of salt and 1 tbsp sugar.Add 2 eggs, 250 ml plant-based milk (for example oat milk or rice milk, gluten-free) and 3 tbsp melted coconut oil to the dry ingredients. Stir until a smooth batter without lumps.Let the batter rest for 5 minutes so the rice flour can absorb the liquid. The batter will thicken slightly, which is exactly right.Spoon a generous ladle of batter into the hot waffle iron, close it, and cook the waffle for about 4 to 5 minutes until golden brown and crisp. Repeat with the remaining batter.Place the waffles on a cooling rack so they stay crisp. Don't stack them, or they'll go soft.Rinse 150 g blueberries and pat them dry. If you like, warm them briefly in a small saucepan with a splash of water and a bit of sugar until they start to simmer and form a light sauce.Serve the waffles immediately: top with the blueberries and pour generous maple syrup over the waffles. Optionally finish with a dusting of icing sugar or a spoonful of Greek yogurt.