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Lemon Poppy / Basil Seed Waffles | Flour-Free | Oil-Free

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Lemon Poppy Seed Muffins–moist and bursting with bright citrus flavor, with a little added crunch from the poppy seeds. A delicious morning treat! The duo of lemon and poppy seeds is a classic combination. We see it mostly in cakes, muffins, scones, cheesecakes, pancakes, and bread. So, I thought, why not add a lemon poppy seed waffle that is flour-free, gluten-free, vegan, nut-free, and has no added sugars to my recipe collection? Without all those ingredients, how can it possibly taste good? Let me show you how.

It’s funny how you can use the same batter to make pancakes and waffles, yet they couldn’t be more different. Waffles are much lighter in texture than pancakes. Pancakes are brown on the outside, but they’re floppy, soft, and spongy, with an interior that looks a lot like cake. Waffles, on the other hand, are crisp on the outside and light on the inside, like a funnel cake.

These waffles are NOT meant to be sweet-tasting–most waffles aren’t. If you have a sweet tooth, it’s all in the toppings that we choose to complete the waffle experience. The only sweetener I decided to use was a ripe banana. The real star of the show is the lemon flavor–but it’s not too overpowering, just enough to make its presence known. Of course, you can always add more if you love the taste of lemon. You’re in the driver’s seat, and your hand is on the “lemon throttle.” (Yeah, that sounded funnier in my head.)

Ingredients |Technique | Tips

Lemon Essential Oil Versus Lemon Juice

Basil Seeds versus Poppyseeds

No-Oil Waffles

Preheat the Waffle Iron

Extra Crispiness

Removing the Waffles

Make Every Bite Count

Making every bite count is the reason you are here, right? We want to enjoy the combination of nutrient-dense whole foods that leave our bellies satiated and our taste buds singing, “The Hills are Alive.” I don’t know why that song pops into my head whenever my taste buds are tripping over one another in excitement–but it does.

I hope you enjoy this recipe because…


Yields 5-6 (4×4″) waffles


  1. Turn the waffle iron on and allow it to reach cooking temperature while you create the batter.
  2. Place the water, oats, banana, vanilla, salt, and lemon oil or juice into the blender. Blend until creamy. Add the poppy seeds or basil seeds in and pulse the blender a few times to “stir” them in.
    • Let the batter sit for 10 minutes.
  3. Pour the batter into the center of the waffle iron. Since machines run in different sizes, add enough so the batter can slightly reach out to the sides.
    • I didn’t need to use any oil to prevent sticking with my waffle machine. If you feel unsure about the machine you are using, you can either do a small test run, or you can lightly coat all cooking surfaces of the waffle iron to help avoid sticking.
    • You might need to add a bit more water to keep the batter at a pancake batter consistency, as it starts to thicken the longer it sits.
  4. With my waffle machine set on “custom,” I cooked mine for 7 minutes (until the steam coming out reduced).
  5. Open the waffle iron lid and leave it open about for 20 seconds (this will help avoid sticking) before gently removing the waffle with a butter knife or fork**.
    • Take a look when you open the waffle iron. If the waffle is splitting in two, it hasn’t cooked long enough. Close the lid and wait another minute.
    • **If you use a metal utensil when removing the waffles, don’t let it scrape on the waffle iron. It can ruin the no-stick surface. I use a high-temp-safe spatula to release the edges, then lift it off.
  6. Repeat until the batter is used up.


  1. IF you have any leftovers, they can be stored in an airtight container in the fridge for your next meal. I would enjoy them within 3 days. Pop them in the toaster to warm and crisp back up.
  2. These waffles can be made in advance and frozen for future meals. Flash freeze by laying them in single layers on a baking sheet and putting them into the freezer. Once frozen, place them in an airtight freezer-safe container for up to 3 months. To reheat and crisp up, take them straight from the freezer to the toaster.

7 thoughts on “Lemon Poppy / Basil Seed Waffles | Flour-Free | Oil-Free

  1. GG says:

    Hi Amie Sue,

    I am trying to get a good quality waffle maker and would like your advise, please!
    I looked at yours but cannot figure what brand it is.
    Thank you,

  2. GG says:

    Many, many thanks, Amie Sue.
    It looks like it’s by far the best quality. Besides, William Sonoma offers the best price, better than Amazon, for what I see.
    I will definitely look into it. Hugs and blessings to you too!

    • amie-sue says:


      I had been researching waffle irons for quite a while before I bought this one. My friend had one and told me I could borrow it for a big family event that I was hosting for about a week. Every morning I set up a breakfast buffet with homemade raw granolas, fresh almond milk, diced fruit salad, a bowl of waffle batter, and all the toppings one might want. (kind of like a hotel continental breakfast but made with more love and hospitality. lol). It worked beautifully and it sold me! I ended up ordering mine from William Sonoma since they had a sale going on them. Keep me posted on what you decide… no pressure from me on this end. hugs and blessings, amie sue

  3. GG says:

    First message disappeared on me. 🤔
    Sorry for the redundancy. 🤗

    • amie-sue says:

      Oh no worries :) When your post a comment it doesn’t show up automatically, it waits for me to approve and respond to it. I do that way to reduce SPAM and to make sure that I see everyone’s comments/questions. :) I hope your day is going well. blessings, amie sue

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