Jessica Merchant, author of the blog How Sweet Eats, just released her first cookbook, Seriously Delish. This is good news for several reasons: she’s hilarious, her food is excellent and there’s nothing she makes that you can’t. This comes in particularly handy around brunch time.
I’m completely ripping off the favorite lemon-poppy seed flavor, but it’s with good reason. Healthful reason!
These little waffles have all the lemon flavor with a little chia crunch. I adore chia seeds because they are so simple to work with. Throw them on some peanut butter toast, into a smoothie, on top of yogurt—you don’t even know they are there, and you’re getting a healthy dose of . . . good stuff. Yes. Good stuff.
This is all good stuff.
- 1 1/2 cups whole wheat pastry flour
- 2 tablespoons cornstarch
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1/3 cup coconut oil, melted and slightly cooled
- zest of 4 lemons
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 2 tablespoons chia seeds
- maple syrup, for serving
- Preheat your waffle maker to the desired setting.
- In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and salt.
- In a small bowl, whisk together the buttermilk, coconut oil, lemon zest, egg, lemon extract and vanilla extract.
- Add the wet ingredients to the dry and stir until the batter comes together.
- Stir in 1 1/2 tablespoons of the chia seeds.
- Pour the batter into your waffle maker and cook according to the manufacturer’s directions.
- Once finished, top the waffles with maple syrup and a sprinkle of the remaining chia seeds.
Find more waffle recipes on Food Republic: