Sunday morning called for waffles! But not just any waffles; I wanted something summery, something light, something refreshing. Enter lemon and poppy seeds – possibly one of the best culinary combinations.
Let me preface this post by saying I never make waffles…never…ever. Probably because I’d rather fill my grumbling belly with fruits, vegetables and protein in the form of a smoothie to carry me through the morning instead of a high carb fluffy piece of bread covered with sticky maple syrup that will undoubtedly spike my blood sugar and send me into a mid-morning snooze fest. However, you only live once. And with a few healthy tweaks, I was able to add additional protein, fruit and fiber to the recipe (adapted from Joy the Baker) to ward off any Sunday morning guilt.
Sunday Morning Lemon Poppy Seed Waffles
soy-free, dairy-free, tree nut-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free
Preparation Time: 20 minutes
Cook Time: 5 minutes
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 Tbsp cane sugar
- 1 Tbsp fresh lemon zest
- 2 large eggs
- 1 tsp vanilla extract
- 3 Tbsp fresh lemon juice
- 1/2 cup plain Greek yogurt
- 3/4 cup water
- 2 tsp poppy seeds
- nonstick cooking spray
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a small bowl, use your hands to rub together sugar and lemon zest to form a lemon scented sugar. Add to bowl of dry ingredients.
- In your now empty small bowl, whisk together eggs, vanilla, lemon juice, yogurt and water until combined.
- Add wet ingredients to dry ingredients and stir to combine. Add poppy seeds and mix. A few lumps may remain – this is OK.
- Heat waffle iron to medium heat and lightly coat with grapeseed or canola oil cooking spray. Dollop batter into waffle iron and cook until golden brown (3-5 minutes).
- Re-spray waffle iron with nonstick spray before each batch to ensure waffles don’t stick.
- Serve with extra Greek yogurt, a little maple syrup, or fruit.
279 calories|50g carbohydrate|6g total fat|12g protein|414mg sodium|13g sugar
A week or so ago I bought some red currants at the farmers market because they seemed interesting. They have kind of a sweet and tart flavor to them – almost like a mix between a cranberry and a raspberry. I ate a few handfuls as snacks, but found that cooking them down in a pot with a little water and sugar made the perfect fruit compote for my lemon waffles…drool.
What’s your favorite summer dish for Sunday morning brunch?