I don’t know if it’s the onset of gorgeous weather or Queen Bey’s latest literal masterpiece, but I’m all up in a lemon’s business. Sipping on water refreshed by lemon slices and lemon juice while devising ways to add lemons to everything consumable. Enter today’s recipe for Lemon Poppy Seed Cornmeal Waffles.
These waffles taste like lemon cake and who doesn’t want lemon cake for breakfast?? No one.
Within a few days of watching Lemonade I had this recipe floating around in my head. It took me a few more days to put the connection together.
The just-right flavor comes from freshly zested lemons and fresh-squeezed lemon juice. Two bright components that account for tremendous flavor and also add bright specks of citrus sunshine throughout the batter. You can eat these waffles continuously for weeks and not tire of them. Personal guarantee.
I played around with the ratio of chia flour to cornmeal to flour to get the perfect texture. These waffles don’t have eggs, oil, or milk and you would never know. Chia flour adds a small amount of fat, healthy omegas, fiber, and even protein all while helping bind things together.
You can have decadent breakfasts throughout the week in just a few minutes by reheating them in the toaster.
Poppy seeds are surprisingly nutrient dense. Prior to writing this I thought they just added color and texture as they don’t really have a prominent flavor. As it turns out they are a good source of calcium, magnesium, iron, phosphorus, and potassium.
I love them with a little Earth Balance, powdered sugar, and maple syrup. Jeremy likes them plain with maple syrup. You do you.
Lemon Poppy Seed Waffles
Additional nutritional information // total carbohydrates: 54 g • fiber: 3 g • protein: 7 g • sugar: 6 g • vitamin a: 4% • calcium: 32% • vitamin c: 13% • iron: 18% • folate: 17% • magnesium: 8% • manganese: 24% • phosphorus: 14% • selenium: 27%
- 2 cups unsweetened almond milk (16 oz)
- 1/4 cup lemon juice (2 oz)
- 1 tablespoon vanilla extract (5 ml)
- 2 1/4 cups all-purpose flour (302 g)
- 1/2 cup medium-ground cornmeal (93 g)
- 1/8 cup organic cane sugar (28 g)
- 1 tablespoon baking powder (14 g)
- 1/4 teaspoon sea salt (1.5 g)
- 1/2 teaspoon baking soda (3 g)
- 1 teaspoon chia flour (2 g)
- 3 tablespoons lemon zest ~about 1 lemon (17 g)
- 2 teaspoons poppy seeds (5 g)
- Preheat waffle iron.
- In a small bowl whisk almond milk, lemon juice, and vanilla. Set aside.
- In a large mixing bowl add flour, cornmeal, sugar, baking powder, sea salt, baking soda, chia flour, lemon zest, and poppy seeds. Stir the ingredients around a few times with a whisk or fork. Add in the almond milk/lemon juice/vanilla mixture and whisk until dry ingredients are mixed with the wet and any big flour clumps have disappeared, but don't over mix.
- Lightly spray waffle iron before cooking each waffle. Ladle batter into the center of the waffle iron so about 70% of the grid is covered. Close the lid and cook for 2-3 minutes. (OR cook according to your waffle maker's instructions) Repeat with remaining batter.
For the standard Cuisinart waffle maker I use a little over 1/2 a cup of batter per waffle and cook 2-3 minutes a waffle. For the Cuisinart Griddler with waffle plates it's a heaping 1/2 cup over 2 squares. Griddler is set to 'grill' and preheated to 400ºF, waffles cook about 3-5 minutes.
Check out my instagram page to see how I’ve been enjoying these waffles. hint hint it involves strips.
I would love to see your food pics! If you give this recipe a whirl, let us know. 💞 Leave a comment below and don’t forget to tag a picture with #feedyourskull on Instagram! xx