Crispy, Gluten Free Oatmeal Waffles

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• Step 1

  Combine the almond milk and vinegar and let sit while you prepare the rest of the ingredients.
  Heat and oil a waffle iron according to the manufacturer's instructions.

• Step 2

  Separate the egg white from the yolks and put the whites in a mixing bowl. Using a hand mixer, whip the egg whites until they are light and fluffy.

• Step 3

  Combine the brown rice flour, oats, potato starch, tapioca starch, sugar, baking powder, and salt in a bowl. Stir to incorporate evenly.
  Whisk together the milk/cider, egg yolks, butter, maple syrup, and vanilla.

• Step 4

  Pour the wet ingredients into the dry and mix until well combined.
  Fold in the egg whites until just incorporated.

• Step 5

  Pour about 1/3 cup of the mixture into the waffle iron and cook. I set mine on a 4 out of 5 for a crisper waffle and cooked them for 3- 3 1/2 minutes. Remove and place on a baking rack in a 200 degree oven to keep warm.
  Enjoy! Break the extras into sections to freeze. These reheat beautifully using the defrost setting of the toaster.

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