MAKES 6 WAFFLES
2 cups gluten free flour
1/2 teaspoon salt
3 teaspoons baking powder
1 1/2 cups buttermilk
1/4 cup melted coconut oil
Combine the dry ingredients.
Mix together the buttermilk, eggs and coconut oil.
Make a well in the dry ingredients and slowly mix in the buttermilk mixture.
The mixture should be slightly thicker than traditional pancake batter. If necessary, add small amounts of milk until it reaches the correct consistency.
Spread spoonfuls onto your waffle iron and cook until golden. The time will vary depending on your waffle iron.
Note: If you do not have buttermilk add 1 tablespoon of apple cider vinegar to milk and allow to stand until it starts to thicken