Naturally Ella · by Erin Alderson★ 3.0 (1)
Gluten-Free Cornmeal Waffles with Sorghum Rhubarb
NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 17%
CARBS 48G60% OF CAL
4G FIBER21G SUGAR23G OTHER
FAT 12G33% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gluten-free cornmeal waffles topped with roasted strawberries and maple syrup. Sweet and tender with a subtle corn flavor, these are a spring breakfast favorite.
mainamericanbaked goodeggs🔥 ovengluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cups 50 g oat flour
- 1/2 cup 80 g cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup whole milk
- 2 large eggs
- 2 tablespoons melted butter (slightly cooled)
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 2 to 3 cups halved strawberries
- 2 tablespoons sorghum syrup see note
- Pinch of salt
- Hemp Seeds
- Sorghum/Maple Syrup
At a glance
PER SERVING · TIME 35M
CAL 16%·PRO 17%
CARBS 48G60% OF CAL
4G FIBER21G SUGAR23G OTHER
FAT 12G33% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 190mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 456mg
- Calcium
- 78mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 190MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.