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Cornbread Waffles

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I love cornbread, I love waffles, I love coconut, and I love pineapple.

Why not have everything I love in one magical brunch plate?

Vegan Cornbread Waffles with Pineapple Coconut Sauce

Cornbread Waffles with Pineapple Coconut Sauce

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 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


  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!

Freeze waffles for later!

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.


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