- 3/4 cup Medium to finely Ground Cornmeal or Pinole
- 1/4 cup Chia Seeds
- 1/4 cup Oats, ground
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 1/2 cup Applesauce
- 1 cup Hemp Milk
- 1 tbsp Coconut Oil
- 1 tbsp Maple Syrup
- 1 tsp Vanilla Extract
If starting with cornmeal instead of pinole, toast it lightly in a pan over medium heat for about 5 minutes, until it is lightly browned and fragrant. If you are using real pinole, grind in a coffee grinder to make a fine flour.
Preheat waffle iron.
Stir together the cornmeal, chia, ground oats, salt and baking powder. In a separate bowl, mix together the applesauce, hemp milk, coconut oil, maple syrup, and vanilla. (The coconut oil needs to be at warm temperature or warmer to mix, so you may need to microwave it to get it to a liquid state.)
Stir the wet ingredients into the dry to combine into a smooth batter. Spray the waffle iron with baking spray even if it is nonstick, and pour batter into hot iron. Follow the directions of your waffle iron, or wait until the iron stops steaming.
Carefully remove waffles from iron, respray with cooking spray, and repeat. This was enough batter to fill my waffle iron 2 and a half times, making 5 small waffles.
To enjoy immediately, top with maple syrup and the fruits of your choice. Alternatively, slice into bars, freeze and take on your next run.
Inspired by Christopher McDougall’s Born to Run.
Read the blog post where this recipe originally appeared: Pinole Waffles Recipe