Lemon poppy seed waffles were made all gluten free and then devoured. The aroma filling my kitchen this morning is intoxicatingly welcoming.
As a little girl in the 60’s my Mom would make poppy seed cookies that tasted like cozy home. Lemon chiffon cakes were a given in my Mom’s kitchen too. We also used to frequent a lovely restaurant that made this dense Johanna’s Poppy Seed Cake. Delicious with whipped cream. Yes, poppy seeds and lemon were a thing of the 60’s and 70’s. They still hold up to contributing to delicious brunch items today too!
For these gluten free lemon poppy seed waffles, I used a combination of buckwheat, coconut, and sorghum Cuisine Soleil flours. Buttermilk, baking soda, and baking powder, make these lemon poppy seed waffles fluffy. I used avocado oil, but you can use coconut, grape seed, canola or whichever oil tickles your fancy.
To top these babies off, try some maple syrup mixed with fresh lemon juice. The lemon juice is a lovely tangy twist and cuts the amount of maple syrup we normally use to drown our waffles or pancakes.
When using a waffle iron for these lemon poppy seed waffles, two things to ensure: grease your iron well and make sure you don’t open too quickly, wait for about 4 minutes. Then take a peak.
What a way to awaken your loved ones on a brisk sunny winter morning. Enjoy them enjoying these lemon poppy seed waffles too!
Lemon Poppy Seed Waffles
1/3 cup buckwheat flour 1/3 cup sorghum flour 1/3 cup coconut flour 1 tablespoon organic cane sugar 1¼ teaspoons baking powder 1 teaspoon baking soda ¼ teaspoon Himalayan pink sea salt zest of lemon and more if you can 2 tablespoons poppy seeds 1¼ cups buttermilk ¼ cup (4 tablespoons) avocado oil (melted butter, or any oil you like may be used) 1 large egg 1 teaspoon pure vanilla extract
Topping suggestions: sweet pear
Preheat your waffle iron.
In a medium-sized mixing bowl, whisk together the dry ingredients, lemon zest and poppy seeds.
In a liquid measuring cup or another bowl, whisk together the buttermilk, avocado oil, vanilla and egg.
Pour the wet mixture into the dry mixture and stir them together until there are only a few small lumps remaining. Pour 1 cup of batter onto the hot waffle iron plates, close the waffle iron and cook, about 4 minutes.
When golden, serve immediately or place in a 200 degree F oven to keep warm.
Repeat with remaining batter as necessary. Serve with lemon maple syrup.
Lemon Maple Syrup
2 tablespoons maple syrup mixed with 2 teaspoons fresh lemon juice per serving.
Multiply per people at your table.
There is no real recipe, if you like it more tangy, then add more juice.
If you are watching your figure, add less maple syrup.