Meyer Lemon Waffles with Maple-Blackberry Compote
Recipe type: Breakfast
Cuisine: Plant-based, vegetarian, healthy
Serves: 8 waffles
When I get my hands on Meyer lemons, my inner schoolgirl squeals! Their sweet, floral flavor makes this recipe special - you’ll need one large Meyer lemon (or two small). Can’t find Meyer lemons? Regular lemons work fine. No waffle iron? Make pancakes instead.
Maple-Blackberry Compote
  • 3 cups (435 g) blackberries
  • 1 teaspoon lemon juice
  • ¼ cup (60 ml) maple syrup
Toasted Coconut Cream (optional)
  • One 13.5-ounce (400 ml) can full-fat coconut milk, chilled
  • ¼ cup (20 g) flaked coconut, toasted
Meyer Lemon Waffles
  • Unrefined coconut oil
  • ½ cup (80 g) brown rice flour
  • ½ cup (50 g) oat flour
  • ½ cup (60 g) sorghum flour
  • ¾ teaspoon ground psyllium husk
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1½ cups (360 ml) water
  • 2 tablespoons Meyer lemon juice
  • 2 teaspoons grated Meyer lemon zest
Prepare the Maple-Blackberry Compote.
  1. Place the blackberries, lemon juice, maple syrup, salt to taste, and ¼ cup water in a large pot and bring to a boil over medium-low heat for 10 to 20 minutes, until thickened and the fruit is broken down. Remove from heat and cool.
Prepare the Toasted Coconut Cream (optional).
  1. If making the Toasted Coconut Cream, open the can of chilled coconut milk. Scoop out the solid cream on top and transfer to a large bowl —save the liquid in the fridge for Soup or a smoothie.
  2. Whisk together the toasted coconut and cream and place in the fridge to chill.
Prepare the Waffles.
  1. Preheat a waffle iron and grease with oil.
  2. In a large bowl, whisk together the flours, psyllium, baking powder, baking soda, and salt until thoroughly mixed.
  3. In another bowl, whisk together the water and lemon juice. Fold together with the dry ingredients and then incorporate the zest.
  4. 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 Maple-Blackberry Compote and a dollop of Toasted Coconut Cream.
Recipe from YumUniverse Pantry to Plate ©Heather Crosby, 2017. Photographs copyright © Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
Recipe by Merriment Design at