Get ready. It’s coming. You’re about to witness the waffle of your dreams.
These waffles are so versatile, you can enjoy them sweet or savory. Breakfast is obviously the best meal of the day and needs to be enjoyed m/buckwheat-crepes/ore often than once in the morning. Maybe three or four times a day? Sounds about right to me.
Corn flour blends with millet flour for a super-moist, slightly sweet waffle. Millet is a powerhouse whole grain, filled with magnesium, antioxidants, protein, and fiber. Uncooked, millet resembles quinoa. The flour is a beautiful yellow color, quite similar to corn flour.
Millet flour might be a tough one to find, but it’s on the cheaper end of specialty flours. You can try grinding the millet to make a flour yourself, but I just purchased mine at an Asian grocery store.
Corny waffles pair well with just about anything. You’ll love them with some fresh strawberries or a smidgen of jam. You’ll love them topped with an egg and some fresh basil. Are you an avocado nut? You’re in luck. Corny waffles taste heavenly with avocado. Don’t forget to throw on some black beans for added protein.
The best way to enjoy these waffles is to make a big batch, let them cool, then freeze them between parchment paper layers for a quick and easy breakfast. Or dinner. Eat this.
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 7 waffles
- ¾ cup cornflour (85g)
- ¾ cup millet flour (98g)
- 1 TB ground flaxseed
- ½ tsp baking powder
- 1 tsp baking soda
- pinch salt
- pinch nutmeg
- 1 cup buttermilk*
- 1 egg
- ¼ cup applesauce, unsweetened
- 1 tsp vanilla extract
- Preheat waffle iron. If making vegan buttermilk, prepare now in a medium-sized mixing bowl and set aside.
- In a medium-sized mixing bowl, add all dry ingredients and whisk to combine.
- In the mixing bowl with the buttermilk, add the egg, applesauce, and vanilla. Whisk to combine.
- Add wet ingredients to dry ingredients all at once and whisk to combine. Cook waffles using about ¼ cup of batter per waffle. Serve immediately, or freeze between layers of parchment paper for a quick weekday breakfast.
*To make vegan buttermilk, place 1 TB of lemon juice or vinegar in a 1 cup measure. Fill the cup measure to the top with any non-dairy milk. Pour in a bowl and stir to combine.
1. Herbes de Provence Cornbread