Gluten-Free Lemon Poppy Seed Waffles

From Living Without

2 tablespoons poppy seeds
¾ cup milk or milk of choice
1¼ cups Mary’s All-Purpose Flour Blend or blend of choice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs, room temperature, or flax gel
3 tablespoons melted butter or dairy-free butter alternative
1 tablespoon sugar or honey
1 large lemon, zested and juiced
1. Preheat and lightly grease a waffle maker.
2. Add poppy seeds to milk and let sit for 30 minutes.
3. In a medium bowl, whisk together flour blend, baking powder, baking soda and salt.
4. Separate eggs into two bowls (whites in one, yolks in another). Whisk together milk/poppy seeds, cooled butter, eggs yolks (or flax gel), sweetener, lemon zest and lemon juice. In separate bowl, whisk or beat egg whites into soft peaks.
5. Add egg yolk/milk mixture to dry a little at a time until well blended. Fold in egg whites until incorporated.
6. Pour ⅓ cup mixture over each preheated and greased waffle grid. Close lid and cook until both sides are golden brown. Repeat.

This only makes about 4 full-sized waffles but they are thick and GOOD!  Double if you're feeding more than 3-4 people.