Lemon Poppyseed Waffles

When you are a mom of a toddler, anything they are willing to consume without a fight feels like a victory. Most mornings when I ask my 2 year old what he wants to eat, he will answer "broccoli!" but some mornings we are out of broccoli. So I will usually get him to agree to a bagel or french toast. Well recently he has decided to be a little bit more high maintenance and ask for waffles. Now mind you its my own fault that I don't just pull some eggo waffles from the freezer, but these bad boys are soooooo much better. This recipe makes about 4 large waffles, you can easily double it and throw the extras in the freezer. Then in the following mornings you can just whip them out of the freezer, pop them in the toaster, and you have a gourmet breakfast with very little work. Love that. 

I love a fluffy, crisp waffle that you can load up with delicious toppings. These waffles are special due to several unusual ingredients and I think you will find them to be a nice little wander away from your every day waffles. 

Ingredients: 

1/3 cup coconut oil (you can sub with vegetable oil) 

1 lemon

2 eggs

2 Tbs cane sugar

1 1/4 cup milk

1 1/2 cup flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp lavender salt (you can sub with regular salt) 

2 tsp poppy seeds 

Melt your coconut oil in microwave until it is in liquid form. Add that to a large bowl. Zest and juice your lemon into that bowl as well. Add your eggs, sugar, and milk, then wisk until combined. Add your flour, baking powder & soda, salt, and then add a few tsp of poppy seeds until you reach an amount that looks good to you. Simply pour your batter into a preheated waffle iron, and cook until crisp and golden. This will make about 4 full sized waffles. 

You can top with toasted coconut or your favorite syrup. The combination of the zesty lemon with the floral notes of the lavender salt, make this a breakfast you will not quickly forget. And your toddler will not forget either!