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Writer's pictureMeriel Mischler

WHOLE WHEAT LEMON POPPY SEED WAFFLES

Updated: Apr 22, 2020

She's zesty! Fluffy on the inside; crispy on the outside. Perfect for a Sunday morning treat.

 

Makes 5 (8-inch) waffles

1 hour or less

Dairy free option, gluten free option, refined sugar free

 

Ingredients:

3/4 cup milk of choice

Juice of half a lemon, ~2 tbsp


1 cup whole wheat flour (oat flour for GF)

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tsp maca powder (optional)

1 egg

3 tbsp olive oil

1/2 tsp vanilla

1 tbsp honey

Zest of half a lemon, finely chopped

1 tbsp poppy seeds


Steps:

Preheat waffle iron.


Stir milk with lemon juice and let sit for ~10 minutes to curdle slightly.

Combine dry ingredients into a mixing bowl (flour, baking powder, baking soda, salt, and maca).


To the milk-lemon mixture, add egg, olive oil, vanilla, and honey.


Add the wet ingredients to the dry, and stir in lemon zest and poppy seeds.

Grease waffle iron with oil and add batter. Cook until limited steam is released and waffle appears golden and crisp. Top with maple syrup and fruit!


**recipe can easily be made as pancakes instead of waffles**

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