Jalapeño Cornbread Waffles
These easy vegan Jalapeño Cornbread Waffles are made with roasted garlic for extra flavour. The crispy edges make them irresistible!
Ingredients
- 1 ¼ cups soy milk or other non dairy milk, 300mL
- 2 teaspoons apple cider vinegar or white vinegar or lemon juice, 10mL
- 1 ¼ cups fine grain cornmeal 150g
- 1 cup all purpose gluten free flour mix 148g
- ½ teaspoon baking soda 2g
- 1 ½ teaspoons baking powder 6g
- ¾ teaspoon sea salt 4g
- 2 teaspoons freshly chopped rosemary 2g
- 1 vegan egg substitute
- ¼ cup melted vegan butter 44g
- 4 cloves roasted garlic creamed with a fork
- 1 jalapeño chopped and de-seeded
Instructions
- Mix the nondairy milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix together the cornmeal, flour, baking soda, baking powder, sea salt and chopped rosemary. Set aside.
- Into the bowl/container containing the buttermilk, mix in the egg substitute, melted vegan butter and roasted garlic.
- Pour the wet ingredients into the dry and mix until combined.
- Add in the diced jalapeños and gently fold in.
- Preheat your waffle iron in the meantime and grease according to manufacturer's settings. I set mine two dials before max because I like mine crisp but also very fluffy.
- Using a wooden spoon, scoop out some batter and pour into the middle of the greased waffle maker. Close and let cook until the steam has completely finished to rise from the waffle maker. Don't open it before the steam is finished! Remove each waffle and place on a baking sheet in your oven or toasted oven on "warm" or 200°F to keep warm and crispy until finished with the entire batter.
- Serve with your choice of toppings! I enjoy roasted tomatoes (I just sauté them in some coconut oil in a cast iron skillet), sliced avocados and chopped scallions and a drizzle of maple syrup on top. Enjoy!
Notes
- Refrigerator: Transfer the cooled cornmeal waffles to an airtight container and refrigerate for up to 4 days.
- Freezer: Freeze these waffles on a baking sheet until solid, then transfer them to a freezer bag and freeze for up to 3 months.
- To reheat: Warm waffles in a 400ºF oven or toaster. The microwave also works, but they won’t be as crispy.
Nutrition
Calories: 417kcal | Carbohydrates: 61g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Sodium: 923mg | Potassium: 192mg | Fiber: 9g | Sugar: 2g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 217mg | Iron: 3mg