Gluten-Free Lemon Poppyseed Waffles
Gluten-Free Lemon Poppyseed Waffles are refreshing, sweet, tart and fluffy, thanks to real lemon juice, dairy-free milk and plenty of crunchy poppy seeds!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Breakfast, Brunch
Keyword: breakfast, brunch, classic, easy, fluffy, gluten-free, homemade, indulge, kid-friendly, lemon, poppy seeds, waffles
Servings: 8 waffles
Calories: 251kcal
WAFFLES:
- 3 cups all purpose gluten-free baking four
- 2 Tbsps baking powder
- ¼ teaspoon finely-ground sea salt
- 3 Tbsps freshly-squeezed lemon juice
- 1 teaspoon vanilla extract
- 2 Tbsps Agave syrup
- 2 large organic eggs, room temp.
- 1 ½ cups Almond milk (You can use your fave plant-based milk!)
- 4 Tbsps vegan butter, melted
- 1 tablespoon poppy seeds
TO MAKE THE WAFFLES:
Preheat the waffle maker to desired setting (if applicable)–medium-high heat worked for me!
In a large bowl, whisk together the flour, baking powder, and sea salt. Create a well in the middle.
Add the milk, eggs, vanilla, lemon juice, and Agave, in the well of the dry ingredients and stir together well (using a rubber spatula) until fully incorporated and batter looks smooth. Now, let the batter sit for 2-3 minutes while it slightly thickens and rises, which means that the ingredients have activated. NOTE: the batter should be pourable but not 'runny' at all. It should slightly stick when whisk is lifted up, as a test.
Fold in the poppy seeds until combined and spoon batter into your waffle maker (½ cup approximately) and cook according to your waffle iron’s instructions.
Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
To serve–stack waffles (whole or cut), add toppings (berries, orange slices, etc.), and drizzle with maple syrup, if desired.
Bon Appetit!
- STORAGE: Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen.To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through.
- MILK: You can use any non-dairy milk for this recipe. I love using Califia Farm’s Oats + Roasted Almonds Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.
- FREEZE WAFFLES: To store waffles for longer periods, simply add them unto a baking sheet lined with parchment paper and place in the freezer for 2 hours. Once fully frozen, remove and store them in a zip loc and freeze for up to 3 months.
Calories: 251kcal | Carbohydrates: 39g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 516mg | Potassium: 34mg | Fiber: 5g | Sugar: 5g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 286mg | Iron: 2mg