The lemon juice gives the waffles a slight tartness, if you aren't fond of tart, then just omit the juice but keep the zest. The zest is where all the lemon flavor is, without the tarty zing. This recipe can be doubled or tripled, and keeps well in the freezer. Just follow the directions below and allow the waffles to cool. Put them in a freezer safe container and separate with parchment paper. Reheat by thawing slightly and placing in the toaster until golden and crispy. Makes for a quick breakfast anytime.
Wheat Wheat Lemon Poppy Seed Waffles
Cook Time: < 20 minutes
Prep Time: < 5 minutes
Serves: 4 (1/3 cup) waffles
- 2/3 cup whole wheat flour, sifted
- 2 tbsp organic ground flaxseed
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp organic poppy seeds
- 1 cup unsweetened almond milk
- 1 egg
- 1 tsp pure vanilla extract
- zest of one small lemon
- 1/4 tsp lemon juice
- 2 tbsp honey
Preheat waffle iron to medium heat (if yours has temp. settings).
In a side bowl, combine all of the dry ingredients. Set aside.
In a large bowl, combine all of the wet ingredients. Then gradually incorporate the dry mixture to the wet mixture, do not over mix.
Spray the waffle iron with a oil spray, and pour in the center 1/3 cup of the waffle mix. Spread out slightly. Close the lid and allow to cook for 4-5 minutes (or how ever long your waffle maker requires).
The waffle should be slightly golden and crisp. Serve warm with pure maple syrup, honey or plain.
Nutritional Info per Waffle:
Calories: 150 ; Fat: 3.5g ; Carbohydrate: 25.5g ; Fiber: 3.5g ; Sugar: 8.5g ; Protein: 5g