When you need a change from the usual breakfast to sweet waffles, these cornbread waffles are just what you’re looking for. Made with whole grain flour and a touch of unrefined sugar for the ideal balance of sweet and savory for breakfast or dinner.
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- ⅔ cups Greek yogurt
- ⅓ cups Filtered water
- 2 tablespoons Oil
- ¼ cups pure honey
- 1 whole Egg
- ¾ cups Gluten-free flour mix
- ¾ cups cornmeal
- 2 tablespoons Flaxseed flour
- 1-½ tsp baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Sea salt
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Mixed Grees, for serving
- Fried eggs, for serving
- Sliced avocado, to serve
Preparation
In a small bowl, whisk together Greek yogurt, water, oil, honey and egg until combined. Put aside.
In a large bowl, combine flour, cornmeal, flaxseed meal, baking powder, baking soda and spices. Pour wet mixture into dry and mix again until just combined and only a few lumps remain.
Heat the waffle iron and grease with a little oil if necessary. Drop about 1/4 cup waffle batter into iron and close, cook until crispy and golden on both sides. Cooking times vary for different waffle markers, so keep an eye on yours. Remove from heat and let cool slightly.
If you choose to add the egg, cook it as you prefer now. Top waffle with avocado, salt and pepper and fresh herbs. Serve with an extra fried egg and mixed greens.
Leftovers can be stored in the refrigerator for up to a week or in the freezer for a few months. Enjoy!
