Ingredients
Scale
Lemon Poppyseed Waffles
- 3 cups oat flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup non-dairy milk of choice
- 1/2 cup + 2 tablespoon melted coconut oil or butter, melted
- 4 large eggs (can sub chia or flax eggs)
- 4 tablespoons maple syrup
- 1 teaspoon vanilla powder or 1 tbsp vanilla extract
- 2 tbsp poppy seeds
- Zest of 2 organic lemons
Quick and Easy Blueberry Compote
- 1 8 oz bag frozen blueberries
- 2 tbsp maple syrup
- Juice of 2 lemons
Instructions
- First, make the compote. In a small saucepan, combine blueberries and maple syrup. Over medium heat, bring to boil, then reduce heat to low and let simmer, stirring and mashing with a spoon to partially break apart blueberries. Simmer for 15 minutes, then remove from heat and stir in lemon juice.
- To make the waffles, combine all dry ingredients (including poppy seeds) in a bowl and mix together until evenly distributed. In another bowl, beat together eggs (or flax or chia eggs), milk, maple syrup, lemon zest and vanilla until very well combined. Slowly add the wet ingredients to the dry; mix until mostly combined (it’s okay if a few small chunks remain). Pour into a heated up waffle maker; let cook until done. Makes about 8 waffles, depending on the size of your waffle iron. To serve, topped with blueberry compote.
Notes
These freeze super well! Just store ’em in a plastic bag, and pop ’em in the oven or a toaster in the morning when you’re ready to eat!