From cornbread slathered with jam to peanut butter and jelly, there are few things closer to my heart than the combination of salty and sweet. Personally, I find that a dollop of coconut oil and a sprinkle of salt on each waffle before the agave maple syrup is perfect.
Even more perfect? Making this gluten-free breakfast staple chocolate-chipped!
*Note: You can also use gluten-free, vegan cooking spray.
**Note: Xanthan gum is a type of carbohydrate used by celiacs to add volume and viscosity to baked goods. You can find it online.
Put the agave nectar in a small bowl. Add the maple flavor and stir until fully combined. Taste and adjust maple flavor to desired intensity. (The syrup can be stored at room temperature, covered tightly, for up to 1 month.)
Preheat a waffle maker according to the manufacturer’s instructions. Brush the iron with oil, or spray with gluten-free, vegan nonstick spray.
In a medium-sized bowl, whisk together the flours, baking powder, baking soda, salt, and xanthan gum. Add the rice milk, ¼ cup coconut oil, agave nectar, and vanilla (and chocolate chips, if desired) and stir with a rubber spatula until combined.
Pour 1/3 to ½ cup of the batter onto the waffle griddle and bake to desired doneness (or according to the manufacturer’s instructions). Remove the waffle from the griddle and serve with the agave maple syrup (and with a dusting of powdered sugar for chocolate-chip waffles). Repeat with the remaining batter.