2 cups gluten-free flour (we used Bob’s Red Mill, All-Purpose)
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup Lakanto Classic Monkfruit Sweetener
1/2 cup buttermilk (easily make your own w/ 1 teaspoon vinegar & ½ cup any milk, let stand 5 minutes)
1 cup unsweetened vanilla almond or oat milk
2 eggs, beaten
1/4 cup melted butter or coconut oil
Preheat a waffle iron.
In a large bowl, stir together the dry ingredients: Flour, baking powder & baking soda, salt & Lakanto Classic Monkfruit Sweetener.
Make a well in the center and add the buttermilk, milk, eggs, and melted butter or oil .
Mix together just until combined with a large spoon (careful to not over mix the batter!) The batter should look lumpy.
Spray the waffle iron with coconut or avocado oil spray. Pour 3/4 cup of the batter and bake until edges are golden.
Serve immediately or freeze for up to 1 month