Brown Rice Waffles

This is one of my favorite waffle recipes because everyone in the family can eat them. My youngest does not eat wheat, nuts or dairy. I don't do wheat dairy or sugar. My other child and husband seem to have no allergies. When I found this recipe AND it tasted good I was ecstatic. My husband had them without syrup and said "These are good". I knew it was a keeper. I double the recipe and freeze them. It's so easy to pull them out and plop them in the toaster oven. Fix a school lunch and they are ready to eat! Thanks Chef Brad for making breakfast delicious and easy!

In blue is how I changed it for my family

Brown Rice Waffles
by Chef Brad
4 eggs
1/4 cup melted butter (1/4 c. coconut oil)
2 cups buttermilk (1 tbsp apple cider vinegar and fill the rest of the 1 cup with non-dairy milk- do it twice to make 2 cups of buttermilk- let sit for a few minutes)
1 cup brown rice, cooked
1/4 c. agave
pinch of salt
2.5 cups ground brown rice
1 tbsp baking powder

In a mixing bowl whisk together the ingredients in the order listed. Spray the waffle iron with non stick spray or brush with coconut oil. Ladle batter into waffle iron and cook to your manufactures instructions.

Chef Brad suggests that if they stick to your waffle iron add about 1/2 cup more of brown rice flour. You can also make them into pancakes.