Description
A recipe for light and tangy lemon poppy seed waffles made without gluten.
Ingredients
Scale
- 1 3/4 cups gluten-free all-purpose flour blend
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup poppy seeds
- 2 large eggs
- 1 3/4 cups milk (dairy or non-dairy)
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your waffle iron according to the manufacturer’s directions.
- In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, salt, and poppy seeds.
- In a separate medium bowl, whisk the eggs, milk, vegetable oil, lemon zest, and lemon juice until combined.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
- Pour the batter onto the hot waffle iron, filling it according to your iron’s instructions.
- Cook until golden brown and crisp, usually 3 to 5 minutes.
- Remove the waffles and serve immediately or keep warm while cooking the remaining batter.
Notes
- Serve with powdered sugar, maple syrup, or fresh berries.
- If your batter seems too thick, add milk one tablespoon at a time until the desired consistency is reached.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Waffling
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 350
- Sugar: 8
- Sodium: 300
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 8
- Cholesterol: 70
Keywords: gluten free, lemon, poppy seed, waffles, breakfast, brunch, dairy free option