Waffles are one of my favorite breakfast foods. There is something about them that beg you to slow down and savor the first meal of the day. While you may reserve waffles for a weekend brunch, the following recipe is easy enough to make any morning for an extra treat at breakfast. They take only 20 minutes to make and are vegan and gluten free. These cornmeal waffles are the perfect blend of fluffy waffles and grainy warm corn muffins. Any leftover waffles (which rarely happens in my house) can easily be frozen and reheated by simply popping them in the toaster.
1 cup unsweetened almond milk + 1 Tbsp lemon juice
1/4 cup melted coconut oil
1 1/2 tsp pure vanilla extract
2 Tbsp maple syrup
½ cup oat flour*
¾ cup almond meal*
3/4 cup blue cornmeal
2 Tbsp ground flaxseed
1 1/2 tsp baking powder
Measure out almond milk in a large liquid measuring cup and add lemon juice. Leave aside while you continue to next step.
Add dry ingredients to a large mixing bowl and whisk until well combined.
Add melted coconut oil, vanilla extract, and maple syrup to your almond milk mixture and whisk.
Combine the wet ingredients to dry bowl and mix well. Have batter sit for about 10 minutes as you turn on your waffle iron to preheat.
When waffle iron is ready, cover with a non-stick spray and pour on about 3/4 cup of batter into the middle of the iron. Let cook according to manufacturer instructions and then remove and cover with a tea towel or pop them in the oven at 200 degrees to keep warm.
Repeat with the remaining batter and serve immediately. Enjoy!