Lemon and poppy seed waffles
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
Ingredients
- 1 cup flour (gluten-free if needed)
- 1 Tbsp Stevia or 2 Tbsp sugar
- 2 tsp baking powder
- ½ tsp vanilla extract
- 1/2 cup milk or plant-based milk
- 1 egg
- 1 Tbsp vegetable oil
- Grated zest of 1 lemon
- Juice of 1 lemon (approx 1.5 tbsp)
- 1 heaped Tbsp poppy seeds
Instructions
- Whisk the ingredients together in a large mixing bowl (using an electric mixer or hand whisk) until smooth. Add the oil last , then rest the batter for 10-15 minutes, if time allows.
- Heat the waffle maker. When it’s hot, add the batter and seal. Cook the waffles until they are golden and crispy, following the machine instruction. It should take 3-5 minutes per waffle, depending on your machine.
- Transfer the waffle to a plate, then make 1-3 more waffles (depending on the size of your machine).
- Serve the waffles with lemon and sugar/honey/maple syrup or other toppings.
Categories
- Meal Type: - Breakfast - Brunch - Everyday - Main - Pancakes & Waffles - Quick & Easy - Snacks
- Cuisines: - Italian
- Occasions: - Afternoon Tea - Anniversaries - Easter - Mothers Day - Pancake Day - Parties - Picnic - Valentine's Day
- Ingredients: - Nuts & Seeds - Other Flours - Wheat & Flour
- Health and Diet: - Dairy Free - Gluten Free - Nut Free
- Skill Levels: - Easy
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