Imaginary Mom Strikes Again: Allergic-to-Monday Waffles

I believe I’ve mentioned Imaginary Mom in previous posts about breakfast, and what I generally think about Imaginary Mom and where she can go and what she can do with herself there. Don’t get me wrong – she’s a great lady. I aspire to be more like her. But it’s just not happening most days, and it’s easier to be mad at my imaginary alter ego than to unpack all the complicated reasons why I sometimes think my own priorities are misplaced.

But every once in a while Imaginary Mom makes her sweet, patient, overachieving presence felt in ways that make everyone’s day a little bit better. The onset of the Fall Allergy Season is one of those times. Yes, I am sending my little disease vectors to school with runny noses and coughs. And yes thank you very much I have, in fact, noticed that they appear to be sick despite the fact that I work outside of the home. I am also 100% POSITIVE that this is the same onset of allergies that we have experienced every single September since the kids were born, and American Academy of Pediatrics agrees that I am using appropriate judgment in packing them off to school (yes, I’m feeling a little sensitive).

Monday morning, Imaginary Mom surprised the heck out of all of us. She got up and went for a 2-mile walk before Actual Husband left for work, then did a load of laundry, emptied the dishwasher, and whipped up these waffles before the first cup of coffee was done. My children – whose allergies always seem especially dire on Monday mornings – would like Imaginary Mom to visit us more often because these are really especially fantastic GF waffles. 

The cookbook that this recipe came from (Recipes for Gluten-Free Kids) lists the mysterious consortium "Editors of Favorite Brand-Name Recipes" instead of an actual author, which is perplexing and a little disappointing. Who wouldn't want to take credit for these waffles? They're excellent. 

Allergic-to-Monday Waffles 

2 eggs, lightly beaten
1/2 cup plain yogurt
1/2 cup almond milk (you can use regular milk but this is what I had on hand)
1 cup all-purpose GF flour blend, below
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablepoons butter (under no circumstances should you skip this ingredient)

Melt the butter in a small bowl in the microwave. Pre-heat the waffle iron and spray with non-stick cooking spray (don't skip this. Seriously.)

Combine the eggs, yogurt, and milk (if you use a 2-cup measuring Pyrex measuring cup and add the eggs last, this will keep you from having to wash an extra dish).

Combine the dry ingredients in a medium bowl, then add the egg mixture and whisk until combined. Stir in the melted butter.

The amount of batter you use will depend on the size of your waffle iron; 1/3 cup was just about right and we got 6 waffles from this recipe (which you could easily double or triple). Ignore the indicator light on your waffle iron and wait until it's almost completely done steaming before you try to lift up the lid; waffles that stick to the iron and get pulled apart are still delicious, however.

If you mix the dry ingredients the night before, this batter will be ready in the time it takes the waffle iron to heat up. Your kids will think you're a superhero and forget to wheeze and sniffle ostentatiously during breakfast.

Basic GF flour blend

1 part white rice flour
1 part sorghum flour
1 part tapioca flour
1 part cornstarch
1 part almond flour or coconut flour