Wondering how to incorporate our Extra Virgin Olive Oils into breakfast for the family? In this gluten-free, extra crispy waffle recipe, we used our Ascolano Extra Virgin Olive Oil in place of butter to add a delicious flavor and keep this dish on the healthier side. It’s easy to make a big batch of these waffles on a weekend morning for brunch, and freeze the rest for busy mornings! You’ll thank yourself later!
Gluten-Free Olive Oil Waffle Recipe:
- 1 & 1/2 cups milk of choice
- 1/4 cup Wild Groves Ascolano Olive Oil
- 2 tsp vanilla extract
- 2 tbsp ground flaxseeds
- 1 tbsp maple syrup
- 2 cups gluten-free flour (may substitute white, or whole wheat flour)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
First, plug in the waffle iron to heat up. Next, add your milk of choice and ground flaxseeds into a bowl and let thicken for 5 minutes. After the mixture has thickened, add olive oil, vanilla, and maple syrup. Whisk to combine. Add the flour, baking powder and soda, cinnamon, and salt to the wet ingredients and stir to combine. If the batter is too thick, add more milk to adjust the consistency. Place 1/2 cup of the batter in the heated waffle iron and cook until golden brown. Serve with maple syrup, berries, chopped nuts, or toppings of your choice.