Lemon Poppyseed Waffles

I am absolutely infatuated with lemons. I mean, what’s not to love? They have the fresh fragrance of a warm summer day, and their daisy yellow hue can make just about anyone smile. Not to mention, lemons pretty much get along with any flavor. Well, almost; I guess they don’t really mesh too well with chocolate. But since chocolate is another one of my flames, I’d prefer to keep a nice distance between the two. Lest I cause any jealousy and lose affection for either (the horror!).

But back to lemons…. aren’t they just the dreamiest?

<<Sigh>>

These waffles combine the crisp flavor of lemons with the fun crunch of poppyseeds… a timeless pair that never ceases to amaze me. Oh dear lemons, is there anything you guys can’t do?

Lemon Poppyseed Waffles ~ Vegan & Gluten FreeIngredients:

  • 1 cup (135g) sorghum flour
  • 1/2 cup (85g) brown rice flour (I used superfine)
  • 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

Directions:

  1. Sift together all dry ingredients.
  2. Add in lemon zest, lemon juice, olive oil, vanilla extract, coconut cream and water.
  3. Stir gently with a fork until all ingredients are combined, and then use a whisk to get all lumps completely out of the batter.
  4. Cook waffles according to directions of your waffle maker… I ended up with two giant Belgian waffles by pouring 1 1/4 cup batter in the waffle iron per waffle.
  5. Enjoy!

 

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37 Responses to Lemon Poppyseed Waffles

  1. Yum! So excited to make these lemon poppy seed waffles for breakfast in the morning! Not only will my family be enjoying an awesome twist to our typical routine, but they will be getting a great source of fiber from the poppy seeds that help lower your cholesterol:)

  2. T says:

    This was my fourth try at gluten free, egg free waffles before I decided to just give up on the idea. The other three attempts were soggy, gluey, messes that took forever to clean off the iron.

    I actually started shrieking with delight when I opened the waffle maker and saw that these turned out perfect. They tasted even better than they looked.

    Thank you, thank you!

  3. Jori says:

    Also, I’m not familiar with coconut cream? Is this coconut milk or could coconut milk be used?

    • allyson says:

      also a good question! Sorry for the confusion… it’s just the thick part of a can of coconut milk when the “whey” and cream separate. :)

      • Hailey says:

        How do you think this would do as a muffin? Is there anything you would add or remove?

  4. Jori says:

    I love viewing all of your recipes so much! I just one had one question for you, do you have any suggestions on simplifying the amounts of flour that you use? I notice in a lot of recipes you use several different types of flours and starches. Having to do that could be a little hard on the budget. Any recommendations to change the flour types in this recipe to maybe only use one – same with the starches? Thanks!

    • allyson says:

      Hi Jori!

      Thanks so much for the comment. I guess the question would be, do you need to eat gluten-free? If so, then yes, unfortunately the flours will have to be used in combination with one another to achieve desirable results… the various flours + starches all work together, each providing a different texture to the baked good–kind of like a gluten replacement. Now, having said that, many of the flours are interchangeable and will yield similar results. For example: Superfine brown rice flour, sorghum, buckwheat and to an extent chickpea flour all yield similar results to one another; potato starch, corn starch and arrowroot are similar; almond flour, coconut flour and other nut meals are similar, etc… but other than just using a proprietary bland such as bob’s red mills, or another all purpose gf flour, you’ll have to blend. I prefer mixing separate flour mixes for each baked good/dish I make, because I have better control over the end results… but many people like using mixes, which, in the long run actually cost more than blending many flours on your own if you tend to bake a lot.

      But! With all that said, if you don’t need to eat gluten-free, I’d say a good many of the recipes on my site would do okay with regular AP wheat flour subbed in place of all the flours + starches + xanthan since many of them are de-glutenized versions of my faves when I baked with wheat flour. Hope this helps!!

  5. Rebecca W. says:

    I am making these this morning as raspberry-lemon waffles because I don’t have poppy seeds. Yum! Also, why don’t I have poppy seeds?

  6. Ashley says:

    I’m not GF, so I don’t have most of these ingredients on hand. Would is just be possible to replace the first ingredients with 2 cups of AP or WW flour?
    Obviously if you’re GF you wouldn’t know, anyone else?!

    • allyson says:

      You can definitely try it! I always feel like I’m channeling gluten filled baking when I develop recipes, so I would think this would work pretty well here. :) Good luck!!

  7. [...] settled on Manifest Vegan’s Lemon Poppyseed Waffles. The ingredients list was relatively daunting, which was just what I was looking for to kill some [...]

  8. HEATHER BRANDT says:

    Can these freeze? I need quick breakfasts for my 4-year old…

    • allyson says:

      possibly, Heather… although I’ve never tried, so I can’t guarantee how they may warm up. But, I bet toasting would work well. I’d say it’s definitely worth a shot! (same with the peanut butter pancakes too. :)

  9. [...] it tastes good as a muffin, surely it will be just as tasty as a waffle. This vegan and gluten-free Lemon Poppyseed Waffle recipe from Allyson at Manifest Vegan uses a combo of potato and tapioca starch with sorghum and [...]

  10. Jim says:

    I brought the dry ingredients to a Global Vegan Waffle Party today in Queens, NY – the entry point of the Belgian Waffle in the United States. The party’s hosts mixed the wet ingredients in onsite. I brought Nutiva brand coconut cream (so good!) and the lemons. They supplied the remainder. I used white poppy seeds from an Indian grocer. They didn’t pop visually the way black ones would but the flavor was there nonetheless. These waffles were made in a traditional waffle iron instead of a belgian waffle iron. They worked beautifully in the traditional iron. For party purposes, this was the gluten-free iron. Yum!!!

  11. Those are luscious! I love anything lemon, and poppy seeds add such a nice touch! Beautiful!

  12. Sneaky Vegan says:

    These do look sooooooo dreamy! Do you think they’d make good pancakes? My waffle iron is 5000 miles away right now =(

    • allyson says:

      Probably? Although I’ve never tested it, I’m not sure why they wouldn’t work as I “wung” this recipe based on my basic pancake recipe…. so, yeah, worth a shot I’d say! Sorry your waffle iron is sooo far away!

  13. pk says:

    I woke up this morning feeling a little remiss that I haven’t used my waffle iron in ages. I felt like I should make waffles, perhaps today even.

    Then I saw this – OMG – it was like an omen, today is the day for waffle making!

  14. Jojo says:

    Wow, those look amazing. I’m a huge fan of the lemon poppyseed combo too.

  15. I am insanely addicted to lemon poppy seed right now. I made lemon poppy seed muffins with raspberry filling last week for a friend and they were delicious! I’ll have to try these waffles, I’m sure I’d love them!

  16. Kaia says:

    I too love lemon in all shapes, and actually regularly make lemon chocolate chip cookies. I find lemon and chocolate to be heavenly together! I also have a favourite (not vegan, am vegetarian) chocolate, which is dark chocolate with a ginger-lemon-chocolate creme inside. Very yummy.

    The cookies are fairly simple to make, actually. I use this recipe, but with random gluten free flour mix, the smallest bit of xanthan and egg replacer instead of egg whites. It needs a bit of soy milk because of the egg replacing, but are otherwise quite lovely. Not as amazing as anything you make obviously, but I’ve never pretended to be anything more than a “eh, it’s good enough for me” kind of cook.

    Anyway, just had to defend the lemon-chocolate combo, it’s one of my favourites!

  17. Natalie says:

    Well I just put our waffle maker in the “to go” pile and now, because of these waffles, I will pull it out and put in the “to keep” pile just so I can try these! They sound super yummy!

  18. Laurel says:

    Lemons are my favorite! Except for chocolate. I always keep them at arm’s length from each other since I also am unable pick a favorite and no I won’t be making one of those recipes that combine them. The waffles, as always, looks truly marvelous. I love the use of olive oil and coconut cream. Oh double yum. Too bad I don’t have a waffle iron and we’re not EVEN going there as a pancakes (you know my unfortunate history).
    Gosh Allyson they look SO light and airy I bet I could eat one every day and never get tired. Maybe I should ask Santa for a heart shaped waffle pan for Christmas?

    • allyson says:

      Laurel… we just have so much in common! Guess it’s good that oranges are around to satisfy those citrus/chocolate cravings… but everything surely does pale in comparison to either lemons or chocolate on their own. I think you deserve that heart shaped waffle iron! I also think I want one… maybe an old vintage chrome model (sigh)

      <3 <3 allyson

  19. Brandi says:

    Those waffles look delicious, just like everything else you make!

  20. VegSpinz says:

    These turned out beautifully! I’ll have to try the recipe!

  21. Lynne says:

    Yum! These sound like a perfect breakfast!

  22. veganlisa says:

    Lemons make me swoon. In the winter a sniff of lemon extract is enough to make me smile. Your waffles look pretty dreamy too.

  23. Gail says:

    YUM! Lemon, poppyseed, and coconut are three of my most favorite things! I’ve bookmarked this delicious recipe and cannot wait to try it! Thank you!

  24. Christine says:

    These look delicious! I have been working on my own gluten-free waffle recipe for the past few weeks and hope to have the right combo soon. I am looking forward to trying out your Lemon Poppyseed combination!

  25. Heather says:

    This looks really good! Lemon is my favorite flavor and when combined with poppy seeds, it’s a match made in heaven. I will definitely make this, although I’ve never been able to find coconut cream locally. They make pina coladas with cream of coconut (I assume it’s the same thing) right? Maybe I can find it in the liquor store…?

    • allyson says:

      Hi Heather! so i’m not sure where you are located… but i should clarify that “coconut cream” in my strange dialect simply means the thickest separated part of the coconut milk that comes in a can. It should be full fat coconut milk, and a good brand should separate enough so that it’s easy to scoop off the “cream” and use in recipes. :) I would shy against using the cream of coconut that is used in pina coladas– although I do love the stuff, I think it might be too sweet for this particular recipe. If you can’t find it, a nice full fat almond milk would work nicely in place of the cream + water. :)

  26. Junia says:

    allyson, i love lemon poppyseed! this is a wonderful way to eat it for breakfast :)