Ingredients

• 2-1/2 cups Gluten Free All Purpose Baking Flour
• 2 Tbsp Evaporated Cane Sugar
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 3 Tbsp Gluten Free Egg Replacer +6 tbsp water (to make 3 large eggs worth)
• 2 cups Milk (2% milk)
• 1/4 cup Ghee
• 1-1/2 tsp Vanilla Extract

Instructions

1. PREPARATION:
   
   Sift together flour, sugar, baking powder and salt.
2. Prepare the egg replacer (3 eggs worth) as per the package instructions.
3. Melt the Ghee (microwave or stove) so that it is completely transparent.
4. I use a Breville stand mixer (http://www.breville.ca/food-preparation/mixers/stand-mixer.html) for the mixing.
   
   
   
   In a bowl, beat the egg replacer combination. Slowly add milk, then the Ghee, and then vanilla (beating extremely well along the way).
   
   
5. Slowly beat in the sifted dry ingredients.
   
   
   
   Your waffle batter should be ready.
6. COOKING:
   
   Cook your waffles in whatever implement you typically use. I use a Chef's Choice model 850 Belgian WafflePro (http://www.edgecraft.com/page2f.html) on setting three for 2:45 seconds on fast bake (crispy exterior & soft interior).
   
   
7. SERVING:
   
   Serve with fresh berries, whipped cream & almond slivers. Substitute fresh berries with thawed-out frozen berries.
   
   Or
   
   Maple syrup.
   
   Or
   
   Wherever your imagination takes you for toppings.
   
   
   
   Serves 8.