Turmeric “Ombre” Waffles
These turmeric waffles are for more than Sunday brunch. The turmeric color adds a little sunshine to your day! Waffles are a great grab and go breakfast as a stand-alone dish. I freeze them by placing a small piece of wax paper in between each waffle in an airtight container. Then in the mornings I know I’ll be in a rush I’ll defrost a single serving in the refrigerator the night before. These are also delicious served crispy with either fruit, nuts and Greek yogurt, powdered sugar, or maple syrup and butter.
Servings: 6 large waffles
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients for turmeric waffles
- 1 1/4 cup lactose-free milk, almond milk, or coconut milk beverage
- ¼ cup sunflower seed or canola oil
- 1 Tbsp coconut sugar or white sugar
- 2 tsp vanilla extract
- 1 tsp almond extract (optional)
- ½ tsp ground turmeric
- ½ tsp salt
- ½ tsp cinnamon
- 1.5 cups oat flour
- ½ cup brown rice flour
- 2 large eggs
- 2 tsp baking powder
Directions for turmeric waffles
- In a medium bowl, beat eggs, oil, and almond milk. Add vanilla and almond extract. Whisk very well to combine.
- In a large bowl, whisk oat flour, rice flour, baking powder, salt, sugar, turmeric, and cinnamon.
- Add wet ingredients into dry ingredients and whisk well until smooth. Let stand for about 5 minutes.
- While batter is resting, prepare a large tray or serving dish to hold waffles as you make them. Heat waffle iron on medium heat. Pour about 1/3 cup of batter per waffle (for 6 waffles) and cook until golden and crispy on both sides (1-2 minutes).
- Serve warm and enjoy!
- calories: 260
- carbohydrates: 27g
- cholesterol: 60mg
- fat: 13g
- fiber: 2g
- potassium: 348mg
- protein: 6g
- saturated fat: 2g
- sodium: 260mg
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