More waffles! You’re welcome.
Every weekend morning when AJ and I wake up we have the same exact conversation, starting with, “So, what’s for breakfast?”
There are usually three options: pancakes, waffles, or eggs and toast. Potatoes are often on the list, as well. We rotate through them pretty regularly, and we don’t really ever get tired of them.
This time it was waffles, but I wanted to put a spin on our regular ol’ waffle recipe. I’ve been loving really whole-grain meals lately – the ones where you can really taste the grains – and I’ve been itching to put a bunch of cornmeal into some waffles. So that’s what I did!
When I was halfway through making them, I realized the recipe needed a bit of sugar (really, I can never have too much) and I decided honey would be my weapon of choice. Whipped honey butter was a natural followup, and then I just went whole hog and topped the whole darn thing with a drizzle of honey. It sounds overpowering but it’s Just. So. Good.
Also, a note on the things in these photos. AJ got me the adorable honey jar from Etsy for my birthday a couple weeks ago, and I’m in love with it. It actually is super functional, and the little honey stick works really well. And the little chevron napkin? On sale at World Market! Super stoked.
And because I like all things local, I’m going to put a plug in here for buying local honey. It helps support the local bee populations (which, as we know, are in serious decline, which could really drastically hurt agriculture and food supplies) and helps support local business.
It also tastes phenomenally better than the stuff you buy in the little bear squeeze bottle at the store. As cute as the little guy is, I buy mine from Rock Front Ranch in regular jars, just a bit south from where we live. Do it!Print
Crispy and crunchy cornmeal waffles smothered with honey to top it off! Whipped honey butter that is so good you’ll probably just want to eat it plain… I won’t judge. And it’s all so easy! Egg and dairy-free options included.
For the Waffles:
- 2 Tbsp ground flax seed
- 6 Tbsp water
- 2 1/2 cups almond milk
- 2 Tbsp apple cider vinegar
- 1/4 cup melted vegan margarine (or salted butter)
- 1/4 cup honey
- 1 1/2 cups fine-grain yellow cornmeal
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
For the Honey Butter:
- 1/4 cup softened vegan margarine (or salted butter)
- 2-3 tsp honey
For the Waffles:
- Combine the flax seed and water in a small bowl to make a flax egg; set aside for 10 minutes. Combine the almond milk and apple cider vinegar in a measuring cup and set aside to curdle.
- Add the cornmeal, flours, and the remaining dry ingredients to a large bowl and mix well. Pour in the almond milk mixture and the flax egg. Add the honey, then the melted margarine, and quickly mix together until just combined; do not over-mix. Set aside for 5-10 minutes to thicken.
- Cook according to your waffle maker’s instructions; ours takes 1/3 cup batter for 4 minutes. They’ll likely come off the iron a bit darker than you’re used to – that’s okay, they’re not burnt (unless you actually did burn them…).
- Top with honey butter and some extra honey or maple syrup to serve!
For the Honey Butter:
- Combine the softened margarine or butter and the honey and beat vigorously with a whisk until fluffy. If your butter was too soft (e.g. if you put it in the microwave too long), just mix the honey with the butter and then place it in the freezer for 5-10 minutes to harden a bit. Then beat until fluffy.
I made this with Earth Balance Original non-dairy butter. It worked great! Regular ol’ butter would certainly work too (use salted butter). Other types of margarine I cannot guarantee, but I imagine it would turn out alright.
If you loved these, be sure to check out our corn meal pancake recipe too!
What about you? How to do you like to flavor yours? Have you tried adding cornmeal? Let us know in the comments below and please rate the recipe!
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Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on June 13th, 2014. Last updated: June 11, 2018 at 14:40 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).