I actually baked these waffles for brunch on New Year’s morning, but because Groundhog Day in the U.S. (February 2) is just a few weeks away, you’re welcome to use this recipe for either – or on any other day of the year, for that matter. And if you see your shadow on the kitchen wall while baking or eating these, it’ll be six more weeks of winter! Which, of course, is an exceptionally great time to warm up the tummy with a nice waffle. Slightly crispy, sweet, and salty, these would work well with a range of toppings.

By the way, we hope that in the future, the timid groundhog may experience kinder treatment on this day, quietly hibernating in his/her habitat as nature intended rather than facing noisy crowds and cameras.

Ingredients

• 1 1/4 C brown rice flour
• 1/2 C tapioca flour
• 1/4 C whole grain teff (not ground into flour)
• 2 t baking powder
• 1 t baking soda
• 1 1/2 t xanthan gum powder
• 1/2 t cinnamon (optional)
• 1 1/4 t salt
• 2 C soymilk
• 1/4 C canola oil
• 3 T brown sugar
• 3 T maple syrup
• 2 t vanilla

Directions

In a large bowl, whisk or sift together the flour, teff, baking powder, baking soda, xanthan gum, cinnamon, and salt. In a small bowl, mix the soymilk, canola oil, brown sugar, maple syrup, and vanilla. Pour the wet ingredients into the dry and mix just until the dry ingredients are saturated. Bake in a generously oiled iron for about a minute longer than the iron manufacturer’s recommended average cooking time.

I’d love to hear how they worked for you!