Cornmeal-Chia Waffles with maple and blueberry syrup is a pretty healthy way to start my day. To keep this dish low on calories and sugar, I personally use sugar free syrup and the sugar substitute Lakanto Monk fruit or Swerve, but feel free to use pure maple syrup and butter too if that is your preference! You won’t hurt my feelings. These are savory waffles. They are not sweet. They get their sweetness from the syrup and berries. They’d make a great base for fried chicken and waffles, or as a base for an open faced sandwich. They are very “hearty” and really good for you too.
To make these waffles start by preheat the oven to 200 degrees F. You can keep the waffles warm in the oven as you cook batches. Next, heat your waffle maker according to the manufacturer’s instructions. I use a mini Dash waffle maker since I often cook for just one or two and don’t have a lot of kitchen space. It’s small and doesn’t take up much storage space so it is perfect for me.
We are using chia seeds in this recipes. They add a lot of bulk to the waffles plus a serious nutritional boost. Some of those benefits include:
High in Fiber: Chia seeds are an excellent source of dietary fiber. Just a small serving can provide a significant portion of your daily recommended intake. Fiber also fills you up which I find helpful in curbing appetite.
Omega-3 Fatty Acids: Chia seeds are one of the richest plant sources of alpha-linolenic acid (ALA), which is a type of omega-3 fatty acid. We all need we need our omega-3s and this is an easy way to get them in.
Protein: Chia seeds contain a decent amount of protein and provide essential amino acids.
Antioxidants: Chia seeds contain antioxidants which help protect cells from damage caused by free radicals.
Minerals: Chia seeds are a good source of several minerals, including calcium, phosphorus, magnesium, and manganese.
Vitamins: Chia seeds contain small amounts of vitamins like vitamin B1 (thiamine), vitamin B3 (niacin), and vitamin B2 (riboflavin), which play important roles in energy metabolism.
So, I throw these seeds into a lot of recipes. It takes no effort and I get a serious nutritional boost. Check out my sugar free raspberry jam that I make using chia seeds too. That would also make a great topping on these waffles.
I mix the chia seeds with water in a small bowl and let it thicken. When chia seeds get wet, they absorb the liquid and get a gel like coating.
Meanwhile, combine the cornmeal, flour, baking powder, baking soda and salt in a bowl. In a separate bowl, whisk together yogurt, applesauce, the chia mixture and one cup of water in a large bowl. Then, add the cornmeal mixture and stir until combined.
Spray your waffle maker with cooking spray and spoon about 1/2 cup of batter onto the waffle iron. Obviously, the amount will differ depending on the size of your waffle maker. Let the waffles cook. Remove from the waffle maker and put on a rack over a baking sheet and keep in the oven while you make the rest.
Serve with your choice of syrup and berries. An easy way to heat your syrup and berries is to put them in the microwave for 20-40 seconds.
If you liked this recipe, please leave a rating below. Let me know how you topped your waffles in the comments below.
Are you a fan of waffles? Well, I am and have several other recipes for you to try.
Jonathan’s Chocolate Chip Waffles
Cornmeal-Chia Waffles With Maple and Blueberry Syrup
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Tbsp. Chia seeds
- 1 ½ Cups Fine stone-ground cornmeal
- 1 Cup Whole wheat flour
- 1 ½ Tsp. Baking powder
- 1 ½ Tsp. Baking soda
- 1 ¼ Tsp. Kosher salt
- 1 Cup Fat Free Fage Greek yogurt
- ½ – 1 Cup Blueberries (optional)
- 3 Tbsp. Unsweetened applesauce
- Pure maple syrup or Sugar Free Maple Syrup for serving
- Powdered sugar to serve (I use Lakanto Monk fruit or Swerve confectioners sugar)
- Crushed red pepper, for serving (optional)
- Pam cooking spray
Instructions
- Preheat oven to 200°F. Preheat a waffle iron according to manufacturer’s instructions. I use a 4 inch mini waffle maker. Stir together chia seeds and 5 tablespoons water in a small bowl. Set aside to thicken, about 5 minutes.
- Meanwhile, whisk cornmeal, flour, baking powder, baking soda, and salt in a bowl.
- Whisk yogurt, applesauce, chia mixture, and 1 cup water in a large bowl. Add cornmeal mixture and stir until just combined.
- Lightly coat preheated waffle iron with cooking spray. Spoon about 1/2 cup batter onto hot waffle iron. (that amount will vary depending on the size of your 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, spraying iron as needed. (You should be able to make about 10 waffles total.) Depending on how hungry my guests are, I’ll serve one or two per person. Waffles can be cooled completely and frozen for up to 1 month. Defrost in the toaster or in the oven until warm.
- Mix maple syrup or sugar free syrup with blue berries and heat in microwave for 40 seconds. Drizzle maple syrup over warm waffles and top with a pinch of crushed red pepper if desired. Dust with the swerve confectioners sugar.
