This Chocolate Waffles recipe is great in an early morning pinch; they're so light and delicious, it will look like you spent hours making them! No one will ever know how easy they were to whip up! In addition, they’re gluten free, nut free, egg free and easily dairy free (vegan). Absolutely wonderful topped with maple syrup, chocolate sauce, fresh fruit, compote or just divine as is.
In a medium bowl, whisk together the gluten free flour, sugar, cocoa powder, baking powder and salt. Set aside.
In a small bowl, using a spoon, mix together the cornstarch and 3 tablespoons of water. It should look thin and watery; it will be thick and tacky at first.
Make a well in the center of the flour mixture. Pour in the milk of choice, cornstarch water mixture, vegetable oil and vanilla. Mix everything together until combined. If the batter seems way too thick, keep adding more milk, 2 tablespoons at a time. You want it thick enough to ensure that fluffiness but thin enough to be able to spread into the waffle iron. Set aside.
Plug in your waffle iron. On mine the temperature goes from 1-5. I like to set it to a 4, so pretty hot. Once it’s ready (on mine the light turns green), use an ice cream scoop to add the batter. Plop about two scoops of batter into the center of the maker and spread it around. Don’t worry if it stays closer to the center, when you press the lid down, it will spread the batter out. Cook following the directions in your instruction book. With mine, once the light turns green, it’s ready to take out. Remove from maker and let cool on a plate. Repeat this with the rest of the batter.
Once they’re done you can serve them right away and top them with whatever you’d like or you can let them cool and freeze. If freezing, break the waffles apart into 4 quarters otherwise they will be frozen together. Enjoy!
Notes
Freezing: Wrap them in foil (do not stack them...you can recreate the circle using 4 quarters and wrap the entire disk in foil) and put all the wrapped discs in a ziplock and freeze.Reheating: Microwave each quarter for about 22-28 seconds.Vegan: Use a non dairy milk of choice and a gluten free flour that doesn’t contain dairy.