Background

These zingy lemon and poppy seed waffles are one my favourites! They are perfect during Spring time, either for a weekend breakfast or on Mother’s Day, at Easter etc. It’s so easy to make them into dairy-free and gluten-free too! I used oat milk and gluten-free flour blend, so ticked both boxes - but normal milk and flour work just as well.  If you leave out the sugar and add a couple of pinches of salt instead -  you’ll get some lovely savoury waffles, which can be used as a base for many yummy nibbles. I served mine (made with Stevia) with a squeeze of lemon and maple syrup, but you can serve yours with your favourite sauce, fruits, compote, ice-cream, custard etc