Cornmeal waffles

Cornmeal waffles

I was sitting at work the other night and was craving some good cornbread and chili.  Of course I had neither at the time, so I thought about what I could do when I got home to make that desire a breakfast.  Now I don't have issues with having chili for breakfast, but that desire went away and the desire for cornbread stayed.  I had just worked a 12 hour graveyard shift, and the thought of staying up for a long time to make cornbread didn't sound fun.  So I came up with this recipe for a fast cornmeal waffle and it sure hit the spot.  The key here is to let the mix sit for 10 minutes before you use it.


Make the flax/chia egg first, before you start on the rest of the ingredients so it has time to set.

1 flax egg or chia egg (I used a chia egg)
(1 T ground flax seed or 1 T chia seed and 3 T warm water, let sit for 5 minutes until it gels)

1c cornmeal flour (fine ground)
1/2c whole wheat pastry flour
2 tsp. baking powder
1 tsp. cinnamon 
1/2 tsp. salt (optional)
2T maple syrup
1 1/4c cashew milk or any other plant based milk (unsweetened)

Combine all of the dry ingredients in a large bowl, mix well with a whisk.  Slowly whisk in the milk and maple syrup and mix well.  Add the flax/chia egg and make sure it is all mixed very well.  Let sit for 10 minutes.  While it is sitting, heat up your waffle iron.  
I found that my 1/2 cup measuring cup was the best measurement for each waffle.  You may need a little more or less.  Cook according to your waffle iron.  Mine gives me a green light when it is done.
Top with maple syrup, berry compote or go savory and top with chili and onions!  These waffles are a blank canvas that can be used both sweet and savory.  ENJOY!


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