Gluten-Free Buttermilk Waffles

1. In a microwave safe glass measuring cup, melt butter.
2. Pull measuring cup from microwave, add eggs and add buttermilk. Whisk to combine. 
   Tip: Don't have buttermilk? No worries - just use 1 3/4 Cups milk and 1 3/4 Tbsp apple cider vinegar!
3. Add dry ingredients including flour, sugar, salt, and baking soda. Whisk until lumps are gone.
4. If you're looking for a little more flavor, add 1 Tbsp Vanilla Extract and 1 tsp of Almond Extract. It'll make your waffles taste like cookies! #SoGood. 
5. Pull out your favorite waffle iron and start waffling away!

Preserving your Waffles:

Did you make a triple batch? Fantastic! Set your waffles out on a counter top to cool down. Once they're room temp, place them neatly stacked like a bread loaf into an old bread bag and freeze. 

What happens if they're not entirely cool? Freezer burn! Ice crystals will form and pull moisture from the waffles. It does not wreck the flavor, so don't panic if you see crystals forming. 

A note on Reheating - Reheating your waffles is simple. Pull them out, pop them in the toaster, and boom, you've got some waffle-y goodness. If the waffles are stuck together, I pop them in the microwave for 20-30 seconds so I can easily pull them apart then pop them in the toaster oven!

"Chef's" notes:

If you have picky-eating-protein-haters you can easily increase the eggs in this recipe. Another alternative is to replace up to 4 oz of flour with grass fed whey protein powder which can be found in the health food section. Depending on what brand you buy this could increase the total protein by almost 90 grams!