Make Ahead

Savory or Sweet Cornmeal Waffles

November  9, 2015
0 Ratings
Photo by Caitlin Abrams
  • Makes 6
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

What You'll Need
  • Wet Ingredients
  • 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
  • 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
  • 1 pinch salt
  1. Wet Ingredients
  2. 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. Dry Ingredients
  2. In a large mixing bowl (or the bowl of your kitchen mixer), whisk together all the dry ingredients until incorporated.
  3. 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!
  4. 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.
  5. 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.
  6. 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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