I am so obsessed with this recipe that I probably make it a few times a month in double batches and freeze extras so I can have them as easy breakfasts for the week. Buckwheat is a GF flour that is full of protein, rich in magnesium and fiber. I place leftover waffles in a ziplock or Stasher bag and place them in the freezer. When I want to reheat them, I put it in the toaster like a piece of bread.
This recipe is adapted from Two Cups of Flour blog. You will need a waffle maker for this recipe. I use this one.
Ingredients:
1 1/2 cup Buckwheat flour
1 Tbsp Coconut sugar/maple syrup/honey
11/4 tsp Baking soda
1 tsp Salt
1 Tbsp Cinnamon Powder
1 tsp Vanilla
1 1/4 cup Non-diary milk
4 Tbsp melted coconut oil (or butter)
1 Egg
Chocolate chips (optional)
Directions:
Turn on waffle maker to heat up
Mix dry ingredients together
Melt coconut oil in the microwave ~30 seconds. Add sugar and mix well. Then add the milk and eggs. Mix evenly with a fork or whisk.
Add dry ingredients to wet ingredients and mix evenly. Let the batter sit for 10 minutes (a great opportunity to practice a meditation). The batter will be thick. but if it feels too thick add a splash more non-dairy milk.
Add the batter to the waffle maker evenly and sprinkle as many chocolate chips into the batter as you’d like before cooking the waffles until it beeps to notify you it’s ready.
Serve and enjoy right away with lots of Kerry Gold butter and Grade A Maple syrup. Adding additional fruit is always a yummy idea!