Weekends are for waffles. I LOVE waking up on a Saturday and making coffee and waffles and starting the morning slowly. These Lemon Poppyseed Waffles are a great way to switch up your waffle routine. And while I like the taste of real butter and milk for mine, this recipe works just as well with coconut oil and nut milk for vegans. And while I love to save waffles for the weekend, you can freeze them and then toast them for a quick weekday breakfast too!
Lemon Poppyseed Spelt Waffles
1 cup spelt flour (I prefer sprouted whole spelt)
1/2 tsp baking powder
1/2 tsp salt
2 tbsp coconut sugar
1 oz melted butter (vegans sub coconut oil)
1 egg (vegans omit and add 1 tbsp of nut milk)
1 cup plus 2 tbsp milk (or nut milk)
zest of two lemons
2 tablespoons poppyseeds
In a medium bowl, sift together the flour, sugar, salt, and baking powder. Melt the butter and set aside until cool. Whisk together the egg and butter. Stir in milk. Slowly pour the wet ingredients into the flour mixture, stirring until combined. Stir in the poppyseeds and most of the lemon zest, saving a bit for garnish. Cook according to the instructions on your waffle maker. If you don't have a waffle maker, this batter can be cooked like pancakes. Garnish with remaining lemon zest. Makes about 4 waffles.