Crunchy Corn Waffles

Crunchy Corn Waffles


Makes 6 servings. Per Serving:










– 1 ¼ cups (295 ml) unsweetened plain plant-based milk of choice
– 1 tbsp (15 ml) apple cider vinegar
– 1 ½ tsp (4 g) organic cornstarch
– ¼ cup (60 ml) water
– 1 tsp 8 g smoked sea salt (or fine sea salt)
– 2 tbsp (24 g) Sucanat or organic light brown sugar
– ¼ cup (60 ml) grapeseed oil or olive oil
– ¼ cup (60 ml) fresh orange juice
– 1 cup (120 g) whole-wheat pastry flour or all-purpose flour
– 1 cup (160 g) organic medium-grind cornmeal
– 2 tbsp (10 g) nutritional yeast
– 2 tsp (9 g) baking powder
– ½ tsp baking sodav – ½ tsp chipotle powder
– Nonstick cooking spray or oil spray



1. In a medium glass measuring cup, combine the milk with the vinegar and let stand 5 minutes to curdle.

2. In a small bowl, place the cornstarch and whisk with water to dissolve. Cook in the microwave for 30 seconds, or until cloudy and thickened to a jelly-like consistency. Don’t overcook or the mixture will get clumpy. For guaranteed non-clumpy results, double the amount of cornstarch and water, cook 1 minute, and use ¼ cup (50 g) of the mixture. Discard the rest. Alternatively, do this in a small saucepan over medium heat for about 2 minutes, stirring occasionally.

3. Whisk the cornstarch mixture, salt, Sucanat, oil and orange juice into the curdled milk. Sift the flour, cornmeal, nutritional yeast, baking powder, baking soda and chipotle powder on top of the wet ingredients, and briefly whisk to combine. Don’t worry if a few lumps remain, just be sure not to overmix.

4. Let stand 15 minutes, and then preheat the waffle iron. The longer the batter sits, the better the outcome. Once the iron is hot, give a quick stir to the batter, generously coat the waffle iron with spray, and cover the entire heating plate with batter, or follow the manufacturer’s specific instructions. I get a total of 12 deep-pocketed, ¾ -inch (2-cm) thick Belgian waffles on my iron, cooking 4 at a time. Cook until golden brown and crisp. It usually takes 8 full minutes on my waffle iron heated to 400°F (200°C).

5. Transfer to a cooling rack and repeat with the remaining batter. Reheat in a 325°F (170°C or gas mark 3) oven until crisp again, about 10 minutes.

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