Waffles are one of the favorite weekend breakfasts for my kids and these lemon ones are fun and sweet enough they don’t need any syrup (but no judgment if you decide to add a little!).
Makes 4 Belgian waffles
Ingredients:
2 cups gf flour
1 tsp baking powder
Zest of two medium to large lemons (use 3 if small)
juice of one lemon (medium to large size; use 1.5 if lemons are small)
1/3 cup maple syrup
1.5 cups oat milk or other plant based milk
1 egg or flax/chia egg
1 tbsp poppy seeds
coconut oil spray
Instructions:
Beat the egg (if using, or make the flax egg if vegan) in a large bowl. Add the wet ingredients and mix thoroughly. Slowly add the flour a bit at a time and mix until lumps are removed. Add in lemon zest, poppy seeds and baking powder, and mix to add. Allow it to rest for at least 3-4 minutes (up to 10 minutes) so the baking powder is able to add some fluffiness, and then gently stir one more time.
Spray your waffle iron with coconut oil and add 1/4 of the mix to the waffle iron and gently spread out if needed. Cook each until golden brown (most waffle irons will have a self-timer or light that you can use to let you know it is cooked through). Repeat to make 4 waffles.
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