these insanely gorgeous and decadently delicious blueberry cornmeal waffles are vegan you would absolutely never know it by looking at them or by tasting them. they're vegan because they do not have any eggs, milk, or butter in them. instead of eggs, ground flaxseeds do the trick to act as a binder. almond milk substitutes for dairy milk, coconut oil takes the place of butter, and the batter is sweetened with pure maple syrup.
we have incorporated cornmeal into our pancake and waffle batters before, and let me tell you, cornmeal makes these waffles insane! they are like the waffle version of cornbread. the cornmeal gives them an awesome texture. they have a great crisp outside and the beautiful blueberries give them a nice pop of extra flavor too!
prep time: 10 minutes
cooking time: 10 minutes
yields: 3 servings
adapted from one ingredient chef
1 tablespoon ground flaxseed
2 tablespoons water
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 1/4 cups almond milk
1/4 cup maple syrup
1/4 cup coconut oil, melted to a liquid state
1 teaspoon pure vanilla extract
1/3 cup blueberries
preheat your waffle iron according to the manufacturer's instructions. in a small bowl, combine the ground flaxseed with the water. stir and then set aside until the flax has just about absorbed the water and turned into a gel (about 5 minutes). meanwhile, in a larger bowl, combine the cornmeal, flour, salt, and baking powder. in a separate bowl, combine the almond milk, maple syrup, coconut oil, and vanilla. whisk together to combine. add the flaxseed gel to the wet ingredients and stir. add the wet ingredients to the dry ingredients and stir just until combined. gently fold in the blueberries. pour enough batter into the waffle iron to just barely cover the waffle grid. cook 4-5 minutes, or until the waffles are golden brown. once cooked, transfer the waffles to a cooling rack while you prepare the remaining waffles. serve warm, topped with warm maple syrup.