Side Dish ‘n’ Saturdays: Lemon Cornmeal Waffles

Lemon Cornmeal Waffles

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Makes about 6 waffles (actual yield depends on your waffle iron)

2 cups almond milk (or other non-dairy milk)
juice and zest of 1 lemon
2 tablespoons maple syrup

1 cup cornmeal
1/2 cup whole wheat flour
1/2 cup white flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Prep Day: Preheat waffle iron. Combine almond milk, lemon juice, lemon zest and maple syrup. Allow this mixture to sit while you combine the rest of the ingredients, so that it has a chance to curdle, making “buttermilk.” Mix the dry ingredients together. Add in the wet ingredients, and stir until well-combined. Spray the waffle iron with a bit of non-stick cooking spray, and start cooking up those waffles.

You can freeze these, wrapped individually, for quick breakfasts or snacks later on.

Serve Day: Just reheat by toasting in a toaster or oven, just like you would a store-bought frozen waffle. Serve with BBQ Chicken or Fried Chicken.

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