Masa Waffles (Gluten-free, Vegan)

2 masa waffles with sliced bananas on top

Masa Waffles (Gluten-free, Vegan)

Masa Waffles are the recipe I make for myself every morning! This lovely waffle cooks up crispy on the outside and tender in the middle.

Using your waffle iron, bake up all the batter for loved ones -- or cook up just a single serving, and keep the leftover dough in the fridge for future mornings! A quick recipe to whip up, this gentle treat is convenient either way.

Gluten-free, Egg-free, Vegan.

Course Bread, Breakfast, Brunch, Dessert, DInner, Side Dish, Snack

Cuisine American, Latin

Keyword egg-free, gluten-free, masa, masa harina, recipe, vegan, waffle, waffles

Prep Time 5

Cook Time 7

Total Time 12

Servings servings

Calories 209kcal

Author Megan

Cost $3

Equipment

Ingredients

2 cups masa, also called masa harina organic white is the best; when <--that one is unavailable this heirloom white masa is also excellent.
2 cups + 1 Tablespoon water
5 Tablespoons olive oil or avocado oil (other fats are fine, too, for example, if you prefer coconut oil, just melt it first, then cool slightly); plus more if you want a crispier waffle (see Instructions below).
1 Tablespoon + 2 teaspoons psyllium husk whole Be sure to use psyllium husk whole, not the powder. (<-- ^^ See link to a good product.)
1 Tablespoon apple cider vinegar or lemon juice (for VAD)
1/2 teaspoon sea salt
1/4 teaspoon baking soda

Instructions

Place all dry ingredients in medium size mixing bowl: masa, psyllium, baking soda and sea salt.
Add wet ingredients: water, olive oil and apple cider vinegar. Use a large fork to stir well until fully mixed. The batter will be very thick, like dough. Use a spatula to scrape the sides of the bowl and create a mound of dough in the center of the bowl. Set aside.
Preheat waffle iron. When it's hot, depending on the size of your iron, scoop the appropriate amount of batter onto your iron. If you have a large iron, scoop ¼ to ⅓ of the dough, to make a single serving size.
Cook at least 5 minutes, but up to 7 or 8 minutes if you want a really crunchy waffle (it won't burn; it will just become crunchier).

Notes

Optional additions

Sometimes I add macadamia nuts to the dough before baking. They taste particularly good in these waffles.
- These organic macadamia nuts are the only ones I buy. They're awesome and super fresh. An excellent source of Vitamin B-1 and energy!
- Add the 1 to 2 teaspoons of oil on top of the dough before cooking for the best results.
As mentioned, another option is to add leftover meat to the dough before baking, to make an easy grab-and-go meal:
- Use any meat you like: leftover chopped up sausages, cooked ground meat, leftover chicken shredded or chopped etc.
- Add the 1 to 2 teaspoons of oil on top of the dough before cooking for the best results.

Cooking tips and variables

For an even crispier exterior to your waffle, use the back of a spoon to create a divot on top of the dough, and pour in a small amount of oil (1 to 2 teaspoons). Then close the lid, pressing down on the dough to begin cooking.

More oil makes a crispier exterior; longer cooking makes a crunchier exterior: for example, if you want to eat the waffle like toast, which is nice with coconut oil and sea salt.

Nutrition