Simple Blue Cornmeal Waffles

Name: Wafel Tepung Jagung Biru Sederhana
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 cup unsweetened almond milk; 1 Tbsp lemon juice or white vinegar; 1/4 cup non-dairy butter ((melted // or sub coconut oil)); 1 1/2 tsp pure vanilla extract; 2 Tbsp agave nectar or maple syrup; 1 1/4 cup gluten-free flour blend; 3/4 cup blue cornmeal; 2 Tbsp flaxseed meal; 1 pinch salt; 1 1/2 tsp baking powder; 1 Tbsp sugar

Crispy, slightly sweet blue cornmeal waffles that require 1 bowl and just 30 minutes. The perfect healthy fall treat.

⏱️ 30 min 🔪 Prep: 20 min 🔥 Cook: 10 min 📊 Medium 👁️ 17 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

4 servings

1 cup unsweetened almond milk
1 Tbsp lemon juice or white vinegar
1/4 cup non-dairy butter ((melted // or sub coconut oil))
1 1/2 tsp pure vanilla extract
2 Tbsp agave nectar or maple syrup
1 1/4 cup gluten-free flour blend
3/4 cup blue cornmeal
2 Tbsp flaxseed meal
1 pinch salt
1 1/2 tsp baking powder
1 Tbsp sugar

Steps

Combine almond milk and lemon juice in a large liquid measuring cup and let set for a few minutes to curdle/activate. Then add melted butter, vanilla extract and agave nectar and whisk. Set aside.
Add dry ingredients to a large mixing bowl and whisk until well combined.
Add wet ingredients to dry and mix until well incorporated. Let set for 10-15 minutes while your waffle iron preheats.
Once waffle iron is hot, generously coat with non-stick spray and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack - instead, keep them in a single layer to ensure crispiness remains.
Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they’re best within the first couple weeks.