Most of the time we’re pancake people (that is when we’re not oatmeal or toast people). But it’s fair to say we rarely fall into the category of waffle people. Years ago, during a point of our lives when we were feeling flush and a little extravagant, we purchased a waffle maker on the chance of becoming waffle people (we also got an air popper during this era, it was a wacky time), but like so many things, becoming waffle people never came to fruition. For months our waffle maker stayed in the cupboard gathering dust until we moved here to Vancouver. Since then the amount of times we’ve pull it out has been minimal. I can honestly say the number of times we’ve made a batch of weekend waffles since we’ve lived in this house could be counted on one hand alone.
Then one day a couple of weeks ago when I was whipping up a batch of pancakes, I was suddenly hit with the a longing for something different. Yes pancakes are good, but sometimes I just don’t feel like standing over the cast iron pan waiting patiently to flip them one by one while my coffee grows cold. You know the feeling? Tell me I’m not alone?
Luckily for me, breakfast inspiration came in the form of Heather Crosby’s new book, YumUniverse Pantry to Plate. I talk a lot on this site about the blogs that inspire me and the ones I love to spend hours pouring over the recipes of, and Heather’s is no exception. Pantry to Plate is the second book in Heather’s repertoire and it is seriously a winner. While some cookbooks out there can be a little rigid and unapproachable, Yum Universe is one of those gems which is made to be used.
All the recipes are plant based + gluten free but allow the freedom to be inclusive for other diets. Plus there are 30 super useful mix-and match master recipes that you can customize to suit your tastes and to what you have on hand. In a clear and intuitive way, the book walks you through basic meals like scrambles, granola, pancakes/waffles, fries, and soups with step by step options allowing you to customized to your hearts content. A real gift for people like me who can’t follow a recipe to save their life. It’s basically the choose your own adventure of the cookbook world.
Upon opening this book I was immediately drawn to the breakfast section (as is my character) and specifically to the waffles. These waffle, which Heather serves in the book with blackberry compote, looked unbelievably good. I’ve had issues in the past making vegan waffles that turn out dense and cardboardy, but these ones are as light and crispy as the waffles of my dreams. Using oat, brown rice, and sorghum flour to stay gluten free, they are so tender and soft. I’d be hard pressed to tell they weren’t your average wheaty-eggy waffles.
I teamed the lemony waffles with a bit of rhubarb I picked up at the local farmers market. The contrast of the lemon with the sharpness of the rhubarb and the creamy sweet coconut cream is completely next level, but eating these as-is with syrup or jam is great in it’s own right. So yeah, maybe I’m on my way to concluding that waffles are now superior to pancakes. I’m not entirely sure yet, but I do know that these ones will definitely be on rotate around our house.
To win your own copy of Yum Universe, out May 17, tell me below what your favourite waffle or pancake topping is! No wrong answers here (mine is brown sugar and lemon), and be sure to check the box at the bottom so that you’ll receive notifications – that you’ll know if you’re the lucky winner. Entry closes May 20th at 11:00 PM PST. This contest is only open to residents of the U.S.A. and Canada – sorry international friends.
Meyer Lemon Waffles
Makes 8 Waffles. Print Recipe Here
Unrefined Coconut Oil
½ cup Brown Rice Flour
½ cup Oat Flour
½ cup Sorghum Flour
¾ teaspoon Ground Psyllium Husk
½ teaspoon Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Sea Salt
1½ Cups Water
2 tablespoons Meyer Lemon Juice (or regular lemon juice)
2 teaspoons Grated Meyer Lemon Zest (or regular lemon zest)
Served with Roasted Rhubarb (recipe below) + Coconut Cream, syrup, and toasted coconut
- Preheat a waffle iron and grease with oil.
- In a large bowl, whisk together the flours, psyllium, baking powder, baking soda, and salt until thoroughly mixed.
- In another bowl, whisk together the water and lemon juice. Fold together with the dry ingredients and then incorporate the zest.
- Using a ladle, pour batter into the waffle iron and cook until the edges are crispy. Repeat, adding more oil when necessary, until all batter is used. Top with Roasted Rhubarb and a dollop of Coconut Cream.
Recipe from YumUniverse Pantry to Plate © Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
4 Stalks Rhubarb, trimmed into 7-8 com (3 inch) sections
Zest and Juice of 1/2 Orange
2 Tbsp. Maple Syrup or Liquid Sweetener
- Mix all the ingredients together and place in an ovenproof dish. Cover with foil and bake at 160C (325 F) oven for 25 minutes, or until the rhubarb is tender but still holds it’s shape.