Serve these yummy gluten-free, dairy-free waffles for breakfast or pack some in your child’s lunchbox—it becomes breakfast for lunch! I like to serve these with hardboiled eggs as well as an assortment of fresh, raw veggies and fruits.
Ingredients
1 cups
teff flour
½ cups
potato starch
2 teaspoons
coconut sugar
1½ teaspoons
baking powder
1 teaspoons
cinnamon
¼ teaspoons
sea salt
2 large
eggs
1 cups
non-dairy milk
(or water)
1 tablespoons
extra virgin olive oil
(or coconut oil)
½ cups
fresh or frozen
blueberries
