These cake donut waffles will knock your socks off. With an infused glaze, they are a must try for 4/20 and Easter.
I think I am in trouble. I will never lose weight with this recipe at my fingertips. I am going to Hawaii in a couple of weeks with my granddaughter so I am trying to lose my gut, but I am doomed now. I’m learning to embrace it, because at 86, who do I have to impress anymore? And let me tell you, these donut waffles are worth the guilt. I did include a gluten-free version as well to try and be a little healthier (see notes below). Enjoy!
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1 tbsp avocado oil
3/4 cup milk
1/2 tsp vanilla
1 1/2 cups powdered sugar
2 tsp milk
1/4 tsp vanilla
Let’s Get Started
- Preheat and lightly grease your Waffleye Waffle Maker. Heat about 3 inches of oil in a pan with the desired temperature of 350 degrees.
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- In a stand mixer, or with an electric hand mixer, cream together sugar, eggs, and oil. Add in milk and vanilla.
- Slowly add dry ingredients to wet ingredients and mix until fully combined.
- Pour about 1/2 cup batter into the center of your Waffleye Waffle Maker. This amount of batter will make a small donut waffle. Cook for about 1 1/2 to 2 minutes, until firm enough to remove from waffle maker. Set on a wire rack until all donut waffles are ready to fry.
- Meanwhile, make the glaze. In a microwave safe bowl, whisk together powdered sugar, milk, and vanilla. Heat for 30 seconds. Add in cannabis infused tincture of your choice and mix to incorporate.
- Once donuts are ready to fry, place in 350 degree oil and cook for 30 seconds on each side, or until golden brown.
- Dip donut waffles into the glaze and top with sprinkles. Enjoy!
- In order to make this recipe gluten free, sub flour for cassava flour and reduce to 1 1/4 cup. Increase avocado oil to 3 tbsp. You can also substitute the sugar for Swerve.
Thanks for reading,