Growing up, one of my favorite breakfasts was Belgian waffles, which my parents sometimes made on special occasions. I swear I could eat like three of those giant things. Since going gluten and dairy free, I’ve had a hard time finding a good option that comes anywhere close. They may not be the same, but these waffles are a whole lot more nutritious than the ones of my childhood, and just one keeps me full all the way to lunchtime!
Cornmeal Waffles Recipe
- 2 cups almond or cashew milk
- 2 tbsp. white or apple cider vinegar
- ½ c. coconut oil, melted
- ¼ c. maple syrup or agave nectar
- 1 tsp. vanilla extract
- 1½ c. gluten-free all-purpose flour
- ½ c. oat flour (pulse oatmeal in a magic bullet-like blender if you can't find any at your local grocer)
- 1¼ c. cornmeal
- 2 tbsp. ground flaxseed
- 1 tbsp. baking powder
- pinch salt
- In a medium bowl, mix together nut milk and the vinegar. You're trying to create a nut "buttermilk." Let it sit for a few minutes, then add in the remaining wet ingredients and stir.
- In a large mixing bowl (or the bowl of your kitchen mixer), whisk together all the dry ingredients until incorporated. Add the wet ingredients to the dry and stir to combine. Depending on what your flour blend is like, the mixture may be a little thick. That's OK. It makes for dense waffles, so you only need one!
- Then it's time to make the waffles! Pre-heat the waffle iron. When it's ready to go, spray the plates with cooking spray, spread some waffle batter onto the plates, bake and repeat. Tip: While I'm baking the waffles, I like to put the finished ones on a pizza tray (the kind with holes in the bottom) in a 300 degree F oven to crisp them up a bit and keep them warm.
Top Those Cornmeal Waffles!
Classic: Vegan “butter” spread and a bit of maple syrup (splurge on the real deal—100% pure!). With bananas takes it up a notch!
Savory options: Oniony vegan cream cheese and a drizzle of honey OR roasted tomato jam (delicious topped with an over-easy egg).
Decadent: Nut butter and a light drizzle of honey, maple syrup, or agave.
Store whatever cornmeal waffles you have left over in an airtight container in the fridge for up to a few days or in the freezer for a month or two. The leftovers are awesome popped in the toaster!