Lemon-CornCake Waffle

These waffles taste amazing topped with strawberries

Imagine a cross between cornbread and lemon bars…that’s what these vegan waffles taste like! Top them with strawberries for a delicious summer breakfast.

Lemon-CornCake Waffle
A Recipe by Diana Keuilian
Prep time
Cook time
Total time

  • 1¼ cup whole wheat flour
  • 2 Tablespoons oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cornmeal
  • 1 flax egg (mix 1 Tablespoon flax meal with 3 Tablespoons water, set aside for a couple of minutes)
  • ¼ cup canola oil
  • 2 cups rice milk
  • ¼ cup soy yogurt (plain, vanilla or lemon flavor are work best)
  • Zest and juice from 2 lemons
  • ¼ cup coconut palm sugar

  1. Preheat waffle iron according to the manufacturer’s directions.
  2. In a medium bowl mix the flours, baking powder, baking soda, salt and cornmeal. In a smaller bowl mix the flax egg, oil, rice milk, soy yogurt, lemon juice, lemon zest and coconut palm sugar.
  3. Create a well in the center of the dry ingredients, mix in the wet until just combined.
  4. Prepare waffles according to the manufacturer’s directions. Serve with fresh sliced strawberries and a drizzle of maple syrup.


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