¼cupCoconut Sugar or Dark Brown Sugar, Firmly Packed
To Assemble and Serve:15 Rebellyous Chicken TendersMaple Syrup, to Taste
Begin preheating the waffle iron so it’s ready to go when you are.In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add in the minced jalapeno and toss to coat. This will help prevent the pieces from simply sinking to the bottom of the batter.
In a separate bowl, mix the non-dairy milk, vinegar, sugar, oil, and applesauce. Once smooth, pour the liquid ingredients into the bowl and dry. Fold gently with a wide spatula, stirring until just combined; a few errant lumps are perfectly fine.
Once your iron is hot, lightly grease with cooking spray and ladle in about 1/3 – ½ cup of batter per waffle. The exact volume depends on the size of your waffle iron, so don't be discouraged if the first couple are a little funny looking. Cook for about 4 - 6 minutes, until golden brown and fluffy, and serve hot. Repeat until all the batter is used up.
Meanwhile, bake the chicken tenders in an oven preheated to 400 degrees for 15 minutes, flipping halfway through. Serve immediately with two waffles on each plate topped by three chicken tenders.Drizzle over maple syrup to taste.
Notes: For a colorful twist, try using blue cornmeal instead of yellow. You can boost the hue further by adding 1 teaspoon blue matcha, otherwise known as butterfly pea tea powder, into the mix.If you want to make the waffles in advance and save them for later, allow the cooked waffles to cool completely on a wire rack. Seal in a zip top` plastic bag and stash them in the freezer. Reheat in a toaster oven for 4 – 5 minutes.