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for the waffles:
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Preheat a Belgian waffle maker (High).
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Add the flour, cornmeal, baking powder, and salt to a large mixing bowl. Stir to combine and set aside.
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Add the eggs to the jar of a blender and blend for a couple of seconds.
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Add the agave, cashew milk, yogurt, and vanilla to the eggs in the blender.
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Blend until ingredients are well combined and frothy.
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Pour the wet ingredients into the dry ingredients and stir until the ingredients are combined.
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Add the melted butter and stir again until all the ingredients are well combined.
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This batter is very thick (almost like cookie dough).
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Spray the heated waffle iron on both sides with cooking spray.
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Spread ¼ of the batter evenly over the bottom iron of the waffle maker.
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Close the waffle iron and cook for 3-4 minutes.
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When the waffle is golden brown remove it from the iron.
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Repeat 3 more times.
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Store cooked waffles on a parchment line cookie sheet in a 200° oven until all your waffles are done.
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To serve place a hot waffle on a plate, spread it with more chili lime butter (if desired), and drizzle it with the hot chili and lime syrup. EAT!!!
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for the syrup:
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In a small sauce pan over medium low heat combine the agave, chili lime butter, lime juice, and lime zest.
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Stir until the butter melts, all ingredients are combined, and the syrup is heated through.