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The second 6th grade dance last night + sleepover with 3 girls = what was I thinking. I hadn’t planned anything for breakfast … Looking in the frig and pantry, I collected ingredients to make chocolate chip pancakes and remembered that Santa brought us a “babycakes” waffle stick maker.

With fresh buttermilk and local honey from the farmers market, gluten-free all-purpose flour, and a few Ghiradelli chips, breakfast was a snap. Buttermilk adds a slight tang to the batter and a tickle to your tongue. Despite its name, buttermilk is NOT loaded with butter. It’s made from the liquid leftover after making butter. It adds a rich taste without adding fat. Buttermilk also adds moistness to baked goods.

The combination of ingredients resulted in fluffy, moist waffle sticks. For the girls I simply added a few chocolate chips.

Gluten-Free Buttermilk and Honey Waffle Sticks

To make waffle sticks you need a waffle stick maker, like the one from babycakes. If you don’t have one, just make regular old waffles.

gluten-free buttermilk and honey wafflesWhat you need:

  • 11/2 c gluten-free all-purpose flour
  • 2 tsp xanthum gum
  • 2 tbs pure cane sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fleur de sel (sea salt)
  • 1 3/4 cups buttermilk
  • 2 eggs
  • 1/2 stick butter, melted and cooled to room temp
  • 1/2 tsp honey
  • EVOO or canola for use on waffle pan

What you do:

  • In lg bowl add dry ingredients.
  • In med bowl add wet, except EVOO, and mix well.
  • Add wet mixture to dry and whisk until incorporated.
  • Heat waffle iron and lightly brush waffle iron with oil.
  • Pour about 1/4 c in each waffle stick well.
  • Close lid and cook until green light is lit, about 3 min.
  • Remove from waffle maker and serve immediately.
  • Garnish with syrup, powdered sugar, honey, etc. I served the grown up version with a cocoa-fig jam.

 

 

 

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