Skinnier Cornbread Waffles with Pulled Pork and Maple Apple Chutney

1. In a large bowl mix the cornmeal, whole wheat pastry flour, cornstarch, sugar, salt, baking soda and baking powder.
2. In a medium bowl, melt the butter (heat it for 30 seconds in the microwave then heat for a few seconds longer if needed, continuing until melted). Then stir in the almond milk, lightly beaten egg and apple cider vinegar.
3. Whisk the wet ingredients into the dry ingredients and stir until just moistened. Do not over mix!
4. Let the batter sit for 20-30 minutes before cooking the waffles. This will ensure that your waffles are extra light and crispy!
5. While the waffles sit, it’s time to caramelize those onions for the chutney.
6. Melt the butter in a large pan over medium heat.
7. Stir in the thinly sliced onions, mixing well to ensure that all the onions are evenly coated in the butter.
8. Stir the onions every 5 minutes or so until they are brown and caramelized, about 25-30 minutes.
9. Once your batter has rested, preheat your waffle maker according to manufacturer’s instructions. Also preheat the oven to 200 F. I set my waffle iron to the highest setting as I like my waffles nice and golden brown and crispy.
10. Drop about ½ cup of the batter into the middle of the hot waffle maker and spread it out. Put the lid on and cook until desired crispiness. Mine were perfect on the highest setting for about 1.5 cycles. Remove cooked waffle from the waffle iron and put it on a baking tray. Keep the waffles warm in the 200 F oven. Repeat with the rest of the batter.
11. While the waffles are cooking, add the diced apples, caramelized onions, maple syrup and cinnamon to a large bowl and mix well. Set aside until ready to serve.
12. Serve each waffle topped with the apple chutney and as much leftover pulled pork as your heart desires.
13. Devour!