I finally have a great recipe that has worked many times to make delectable gluten free and dairy free (if you desire) breakfast treats! The kids can't get enough of them! AND this morning when we made these our waffle iron bit the dust, so we got out the griddle and made pancakes with the same batter! They were excellent! Enjoy!

2 cups milk of choice
1 tbsp lemon juice
2 eggs
1/2 cup buckwheat or quinoa flour
1 1/2 cups brown rice flour
1 tsp xanthan gum (very important in the gluten free recipe to help hold them together)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup canola oil (plus a little extra for greasing the waffle iron)

Beat eggs until whites and yolks have completely combined, like you would to make scrambled eggs. Add milk and lemon juice to the eggs and beat until combined. In a small bowl, combine the flours, baking powder, baking soda, and salt. Add the flour mixture to the egg/milk mixture along with the 1/4 cup oil. Beat mixture until well combined. Let the mixture rest while the waffle iron or griddle (for pancakes) is heating up. For a small round waffle iron use 2/3 cup batter for each waffle. Waffles can be frozen in a zip lock bag for breakfast on hurried mornings, that is if they last long enough to make it to the freezer!