This recipe is a modified version of the one that Iris over at the Daily Dietribe came up with. I am indebted to her extensive experimentation. Jul, who eats only gluten-free foods, is also indebted. And the Pie and Cait are just full.
Iris has experimented enough that she knows which flours will do what, so I followed her advice and used a combination of almond flour and brown rice flour.
Take 1 1/4 cups of the flour and whisk it together with 1/2 cup starch (potato works best but I used corn starch because I can’t find it here), 2 teaspoons baking powder, and 2 tablespoons granulated sugar.
In another, larger bowl, whisk together 1/4 cup unsweetened applesauce, 2 tablespoons melted butter, and between 1/2 and 1 3/4 cups buttermilk (the amount will depend on what kind of flour you are using. Here I used about 3/4 cup).
For a dairy-free version (and this is already egg-free), you can use 2 tablespoons vegetable oil instead of butter, and instead of the buttermilk you could go for coconut milk.
Add the dry ingredients to the wet ingredients and stir until combined. Add more liquid, if necessary, a little bit at a time. If you are making waffles, you’ll want your batter to be a little thicker, while with pancakes you’ll want it a bit runnier.
Then you just pour the batter into a pan or smooth it into a waffle iron and you’re all set. I loved how this was just as simple as making regular buttermilk waffles and took no time at all.
These came out a little darker than I was expecting but they were lovely and crisp, even after I left them to warm in the oven. Just make sure to spray your waffle iron or your pan frequently or they will stick.