Author Notes
These gluten-free, vegan cornmeal waffles are excellent for breakfast or brunch and just as good as leftovers popped in the toaster! —Stephani @ In Fine Fettle
Ingredients
- Wet Ingredients
-
2 cups
almond milk
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2 tablespoons
white vinegar
-
1/2 cup
coconut oil, melted
-
1/4 cup
maple syrup or agave nectar
-
1 teaspoon
vanilla
- Dry Ingredients
-
1 cup
gluten-free flour
-
1/2 cup
oat flour
-
1 1/4 cups
fine-grain cornmeal
-
2 tablespoons
ground flaxseed
-
1 tablespoon
baking powder
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1 pinch
salt
Directions
- Wet Ingredients
-
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.
- Dry Ingredients
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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!
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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.
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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.
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Top waffles with one of the following savory or sweet options, (or make up your own!): vegan (or regular) butter and maple syrup, roasted tomato jam, or nut butter and maple syrup.
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