Gluten-Free Kefir Waffles with Almond Butter & Jam

Preparation 10 mins Cook Time 10 mins
Serves 2     adjust servings


  • 102 grams brown rice flour (3/4 cup)
  • 30 grams tapioca starch (1/4 cup)
  • 1/2 teaspoon psyllium husk
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1 1/2 tablespoons maple syrup
  • 1/2 cup Maple Hill Creamery plain kefir
  • 1 large egg, room temperature
  • 4 tablespoons grassfed butter, melted and cooled
  • Almond butter, jam, and maple syrup to serve


  1. Preheat waffle iron to medium high. In a large bowl, whisk together brown rice flour, tapioca starch, psylllium husk, salt, baking powder, and pumpkin pie spice.
  2. In a separate bowl, whisk together maple syrup, kefir, and egg until smooth. Whisk these ingredients into the dry, then whisk in the butter until completely combined and smooth.
  3. Then add one third, or half (if you want really large waffles) of the batter to the waffle iron. As the batter sits it will get really thick. Not pourable. It's totally okay. Just spread it out on in the middle of the iron, like you would cake batter. Seal, and let cook until just golden brown. (do not overcook) I don't rely on the timer on my waffle, instead I open lid to look after a few minutes to see how they are coming along. Repeat two more times to makes additional waffles. Then top with almond butter, jam, and maple syrup.
© 2016 HeartBeet Kitchen. All rights reserved.