Cornbread Waffles

I love cornbread, I love waffles, I love coconut, and I love pineapple.Why not have everything I love in one magical brunch plate?These cornbread waffles were inspired by Isa Chandra Moskowitz's book Vegan Brunch, and I've added my own twists for a healthy, delicious taste sensation. I made up the pineapple coconut sauce on the fly and it turned out pretty spectacular, if I do say so...

Cornbread Waffles

2 cups almond milk or other non-dairy milk1 teaspoon apple cider vinegar1 1/2 cups cornmeal1 cup unbleached white flour1/4 cup ground flaxseeds1 tablespoon baking powder1/2 teaspoon salt1/4 cup maple syrup1/4 cup sunflower seed oilPineapple Sauce Ingredients:1 can unsweetened coconut milk1 can pineapple chunks, juice reserved1 tablespoon agave or maple syrupDirections:

1. Preheat your waffle iron.
2. Measure the milk into a large measuring cup and add the vinegar to it. Set mixture aside to curdle.
3. In a large mixing bowl, mix together cornmeal, flour, flaxseeds baking powder, and salt.
4. Add the maple syrup and oil to the curdled milk and whisk to combine.
5. Make a well in the center of the flour and stir in the wet mixture until relatively smooth.
6. Spray the waffle iron with cooking spray and cook waffles according to manufacturer's directions.

To make the sauce:

Combine the coconut milk, pineapple chunks and 2 tablespoons of pineapple juice together in a small saucepan. Heat over medium until the coconut milk has melted and combined. Stir well and cook until mixture just begins to simmer. Add agave, stir and serve warm. Spoon over waffles!

Waffles freeze for easy morning meals - just pop 'em in an airtight freezer bag, and reheat in the toaster. Spread them with almond butter and jam for a more substantial on-the-run morning meal.