Lemon-Poppy Chia Belgian Waffles Recipe

Name: Lemon-Poppy Chia Belgian Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (284 grams) Gluten-Free Flour Blend, recipe follows, or store-bought blend, such as Cooking for Isaiah by Silvana Nardone Gluten-Free Multi-Purpose Flour; 1/2 cup (55 grams) quinoa flour or amaranth flour; 2 tablespoons maple sugar or coconut sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups unsweetened hemp milk; 1/3 cup flax seed oil or unflavored coconut oil, liquified; 2 large eggs, at room temperature; Finely grated zest of 2 lemons; 2 tablespoons fresh lemon juice; 2 tablespoons chia seeds; 1 tablespoon poppy seeds; 2 teaspoons pure vanilla extract; Pure maple syrup, warmed, for serving; 3 cups (435 grams) white rice flour; 1 1/2 cups (187 grams) tapioca flour; 3/4 cup (123 grams) potato starch; 1 tablespoon (8 grams) xanthan gum (see Cook's Note); 1 1/2 teaspoons salt

Servings: persons

1 cup (284 grams) Gluten-Free Flour Blend, recipe follows, or store-bought blend, such as Cooking for Isaiah by Silvana Nardone Gluten-Free Multi-Purpose Flour
1/2 cup (55 grams) quinoa flour or amaranth flour
2 tablespoons maple sugar or coconut sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups unsweetened hemp milk
1/3 cup flax seed oil or unflavored coconut oil, liquified
2 large eggs, at room temperature
Finely grated zest of 2 lemons
2 tablespoons fresh lemon juice
2 tablespoons chia seeds
1 tablespoon poppy seeds
2 teaspoons pure vanilla extract
Pure maple syrup, warmed, for serving
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum (see Cook's Note)
1 1/2 teaspoons salt

1
Special equipment: a Belgian waffle iron
2
Preheat a Belgian waffle iron to the medium-high setting.
3
For the waffles: In a large bowl, whisk together the Gluten-Free Flour Blend, quinoa flour, sugar, baking powder, baking soda and salt.
4
In a medium bowl, whisk together the milk, oil, eggs, lemon zest, lemon juice, chia seeds, poppy seeds and vanilla.
5
Add the wet ingredients to the flour mixture and whisk to combine.
6
Grease the waffle iron and pour about 1/3 cup of batter into each waffle iron square; close and cook until crisp, about 5 minutes.
7
Serve immediately with warm maple syrup.
8
In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

1067

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup (284 grams) Gluten-Free Flour Blend, recipe follows, or store-bought blend, such as Cooking for Isaiah by Silvana Nardone Gluten-Free Multi-Purpose Flour, 1/2 cup (55 grams) quinoa flour or amaranth flour, 2 tablespoons maple sugar or coconut sugar, 2 teaspoons baking powder, and more.

Yes, Lemon-Poppy Chia Belgian Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Poppy Chia Belgian Waffles

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