Gluten-Free Lemon Poppy Seed Waffles Recipe

Combine the non-dairy milk and apple cider vinegar in a small bowl. Set aside to slightly curdle.

In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, lemon zest and poppyseeds until evenly combined.

Separate the eggs into yolks and whites. In one bowl whisk the yolks until frothy, then add the melted coconut oil, maple syrup, lemon juice, vanilla and the milk mixture. Whisk to combine.

Pour the yolk mixture into the dry ingredients and gently fold together a few times until mostly combined.

In the second bowl, beat the egg whites until they double in size—light and fluffy but not stiff. Fold the whites into the batter with about 10–15 gentle strokes; do not overmix.

Preheat your waffle iron according to the manufacturer’s instructions.

Cook each waffle for 5–7 minutes, or until golden brown. Serve immediately for best texture.

Yields six to eight 4½-inch Belgian-style waffles.