Lemon Currant Cornmeal Waffles
Bright and zesty with a hearty texture, these Lemon Currant Cornmeal Waffles let the tart flavor of currants shine. Perfect for a spring breakfast or brunch!
Equipment
- whisk,
- waffle iron
- Measuring cups and spoons
Ingrediënten
- 2 cups 240 g whole wheat pastry flour
- 1 cup 120 g cornmeal
- ¼ teaspoon fine sea salt
- 1 teaspoon baking powder
- 2 cups 470 ml soy creamer or nondairy milk
- 2 tablespoons 30 ml canola oil
- ¼ cup 84 g agave nectar
- 1 teaspoon pure lemon extract
- ¼ cup 36 g dried currants
Instructies
- In a large bowl, whisk together the flour, cornmeal, salt, and baking powder.
- In a separate bowl, whisk together the soy creamer, canola oil, agave nectar, and lemon extract until well combined.
- Gently fold the wet ingredients into the dry mixture, being careful not to overmix.
- Fold in the dried currants evenly.
- Preheat the waffle iron and lightly grease it if needed.
- Prepare the waffles according to the waffle iron manufacturer’s instructions.
- Cook until golden and crisp.
- Serve immediately with your favorite toppings such as fresh fruit, maple syrup, or a sprinkle of powdered sugar.
Notes / Tips / Wine Advice:
Serving Tip:
Serve these waffles warm with a dollop of vegan whipped cream and a drizzle of lemon glaze or agave nectar for an elevated brunch experience.
Wine Advice:
Pair with a mimosa or a glass of sparkling water infused with fresh lemon slices for a refreshing complement.
Nutritional Information
Calories: 150 kcal | Carbohydrates: 28 g | Protein: 3 g | Fat: 4 g | Fiber: 2 g | Sugar: 8 g | Salt: 0.2 g
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