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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
- 2 cups almond milk
- 2 tablespoons white vinegar
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup or agave nectar
- 1 teaspoon vanilla
- 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.
- 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
- 1 pinch salt
- 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 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.