Description
When you’re in need of a change from the usual sweet waffle breakfast, these cornbread waffles are just what you’re looking for. Made with whole-grain flour and a touch of unrefined sugar for the ideal balance of sweet and salty, breakfast or dinner.
Ingredients
- ⅔ cups Greek Yogurt
- ⅓ cups Filtered Water
- 2 Tablespoons Oil
- ¼ cups Pure Honey
- 1 whole Egg
- ¾ cups Gluten Free Flour Blend
- ¾ cups Cornmeal
- 2 Tablespoons Flaxseed Meal
- 1-½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Sea Salt
- ½ teaspoons Chili Powder
- ½ teaspoons Garlic Powder
- Mixed Grees, To Serve
- Fried Eggs, To Serve
- Sliced Avocado, To Serve
Preparation
In a small bowl, whisk Greek yogurt, water, oil, honey, and egg until combined. Set aside.
In a large bowl, stir flour, cornmeal, flaxseed meal, baking powder, baking soda, and spices. Pour wet mixture into dry and mix again until just combined and only a few lumps remain.
Heat waffle iron and grease with a little oil if needed. Drop about 1/4 cup of waffle batter into the iron and close, cooking until crisp and golden brown on both sides. Cooking time will vary for different waffle markers, so keep an eye on yours. Remove from heat and set aside to cool slightly.
If you choose to add the egg, cook that as you prefer now. Top waffle with avocado, salt and pepper, and fresh herbs. Serve with additional fried egg and mixed greens.
Leftovers can be stored in the fridge for up to one week, or in the freezer for a couple months. Enjoy!
