Lemon Poppyseed Waffles (GF, V)


Fresh, fragrant lemons. They’re the perfect flavor to gently wake you up on an early Sunday morning. Combine them with the subtle crunchiness and nuttiness of poppy seeds, and you’ve got a delicious unique breakfast. This make-from-scratch recipe from Allyson Kramer is gluten-free and vegan, and super easy once you collect the ingredients.

The main flour in this recipe is sorghum flour, a gluten-free grain that contains healthy unsaturated fats, protein, fiber, antioxidants and minerals. Also don’t forget that a good quality vanilla extract makes a world of difference to the flavor of your final product – it’s a worthy investment! Or if you’re short on time or ingredients, you can also buy a pre-made waffle mix like the one by Barefoot Provisions.  To top off your waffle with some extra indulgence, try adding some butter (or your favorite dairy-free/vegan alternative), banana bites and lemon zest!

Ingredients (makes 4 waffles):
1 cup (135g) sorghum flour
1/2 cup (85g) brown rice flour
1/4 cup (30g) potato starch
1/4 cup (30g) tapioca starch
1 tsp xanthan gum
4 tbsp organic granulated sugar
4 tsp baking powder
3/4 tsp salt
1 tsp poppyseeds
zest of one lemon
2 tbsp lemon juice
5 tbsp olive oil
1 tsp vanilla extract
1/2 cup coconut cream
1 1/2 cups water

Sift together all dry ingredients.
Add in lemon zest, lemon juice, olive oil, vanilla extract, coconut cream and water.
Stir gently with a fork until all ingredients are combined, and then use a whisk to get all lumps completely out of the batter.
Cook waffles according to directions of your waffle maker

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