Cornmeal Honey Waffles with Whipped Honey Butter
Crispy & crunchy cornmeal waffles with a smothering of honey, topped with fluffy whipped honey butter. Easy and irresistible!
Servings: 8 waffles
Calories: 291.5kcal
Ingredients
For the waffles
- 2 tbsp ground flax seed
- 6 tbsp water
- 2 1/2 cups almond milk
- 2 tbsp apple cider vinegar
- 1/4 cup melted butter vegan or regular
- 1/4 cup honey
- 1 1/2 cups fine-grain yellow cornmeal
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
For the honey butter
- 1/4 cup softened butter vegan or regular
- 2-3 tsp honey
Instructions
- For the waffles: Combine the flax seed and water in a small bowl; set aside. Combine the almond milk and apple cider vinegar in a measuring cup and set aside to curdle.
- Add the cornmeal, flours, baking powder, baking soda, and salt to a large bowl and mix well. Pour in the almond milk mix and the flax mixture. Add the honey, then the melted butter and mix until just combined; do not over-mix. Rest 5–10 minutes to thicken.
- Cook according to your waffle maker's instructions; about 1/3 cup batter for 4 minutes. Waffles run darker from cornmeal—this is normal unless actually burnt.
- For the honey butter: Beat softened butter and honey vigorously until fluffy. If butter is too soft, chill 5–10 minutes, then beat.
- Serve waffles topped with whipped honey butter and extra honey or maple syrup.
Equipment
- Waffle iron
- Mixing bowls
- Whisk
Notes
- I made this with Earth Balance Original non-dairy butter. It worked great! Regular ol' butter would certainly work, also (use salted butter).
- Other types of margarine I cannot guarantee, but I imagine it would turn out alright.
Nutrition
Calories: 291.5kcal | Carbohydrates: 43.2g | Protein: 5.2g | Fat: 11.3g | Saturated Fat: 4.1g | Cholesterol: 12.5mg | Sodium: 377.4mg | Potassium: 118.6mg | Fiber: 3.4g | Sugar: 9.4g | Vitamin A: 210.4IU | Vitamin C: 0.1mg | Calcium: 121.8mg | Iron: 1.4mg