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These waffles are the ticket to a great weekend morning. While a standard white-flour waffle will do the trick for a tasty breakfast, these hearty waffles are just as scrumptious, but much likely to keep you full longer thanks to stone-ground cornmeal, whole-milk Greek yogurt, and chia seeds. Chia seeds are a good source of protein, which helps build and repair muscle, as well as omega-3 fats, which may reduce inflammation that can lead to diabetes and heart disease. A good-quality stone-ground cornmeal is the key to getting great flavor out of this recipe (avoid the coarse type of cornmeal) since it makes up the bulk of the batter. Bob’s Red Mill is a readily available brand, and farmers markets often sell their own local varieties, too. Heads up: The red pepper flakes add a welcome adult twist on Saturday morning sweets, but you can skip them for kids’ plates.

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Credit: Greg DuPree

Recipe Summary test

hands-on:
15 mins
total:
15 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200°F. Preheat a waffle iron according to manufacturer’s instructions. Stir together chia seeds and 5 tablespoons water in a small bowl. Set aside to thicken, about 5 minutes.

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  • Meanwhile, whisk cornmeal, flour, baking powder, baking soda, and salt in a bowl.

  • Whisk yogurt, oil, chia mixture, and 1 cup water in a large bowl. Add cornmeal mixture and stir until just combined.

  • Lightly coat preheated waffle iron with oil. Spoon about ½ cup batter per square waffle onto hot waffle iron. Close lid and cook until golden and crisp, 3 to 4 minutes. Remove waffles from iron and transfer to a wire rack set inside a rimmed baking sheet; place in oven to keep warm. Repeat with remaining batter, brushing iron with oil as needed. (You should be able to make about 8 waffles total.) Waffles can be cooled completely and frozen for up to 1 month. Defrost in the toaster.

  • Drizzle maple syrup over warm waffles and top with a pinch of crushed red pepper.

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