These gluten-free beauties are exactly what you need for brunch.
For the fruit garnish:
3 cups minced, hulled strawberries
1 cup blueberries
1 teaspoon sugar
To prepare waffles:
3 teaspoon flaxseed meal
6 teaspoons of water 112 cups of instant cereals
2 measuring measures of gluten-free all-purpose flour
3.0 grams baking soda
1 teaspoon cinnamon powder
½ teaspoon salt
2 pints of almond milk
2 teaspoons apple cider vinegar
4 teaspoons maple syrup
4 teaspoons canola oil
2 tablespoons vanilla extract
For the spiced syrup:
1½ cups unadulterated maple syrup
1/2 teaspoon cinnamon powder
How to prepare:
Warm up the waffle iron. For the berry topping, combine berries and sugar in a bowl and put aside.
In a small bowl, combine powdered flaxseed and water and set aside to thicken for the waffles. Combine almond milk, apple cider vinegar, maple syrup, canola oil, and vanilla extract in a small basin. Combine instant oats, flour, baking powder, cinnamon, and salt in a medium basin. Add almond milk mixture and blend thoroughly, then add flaxseed and mix thoroughly.
Spray a hot waffle iron with oil, fill to the third with batter, and promptly close the lid. Three to four minutes, or until golden brown. Once cooked, use a fork to delicately remove food from the iron. Proceed with the remaining mixture.
Pour the ingredients for the cinnamon syrup into a saucepan over medium heat and stir until the cinnamon is incorporated and the syrup is heated.
To serve, immediately place heated waffles on a plate and top with berry topping and cinnamon syrup.