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…
2 cups almond milk or other non-dairy milk
1 teaspoon apple cider vinegar
1 1/2 cups cornmeal
1 cup unbleached white flour
1/4 cup ground flaxseeds
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup maple syrup
1/4 cup sunflower seed oil
Pineapple Sauce Ingredients:
1 can unsweetened coconut milk
1 can pineapple chunks, juice reserved
1 tablespoon agave or maple syrup
- Preheat your waffle iron.
- Measure the milk into a large measuring cup and add the vinegar to it. Set mixture aside to curdle.
- In a large mixing bowl, mix together cornmeal, flour, flaxseeds baking powder, and salt.
- Add the maple syrup and oil to the curdled milk and whisk to combine.
- Make a well in the center of the flour and stir in the wet mixture until relatively smooth.
- Spray the waffle iron with cooking spray and cook waffles according to manufacturer’s directions.
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.