I am usually a creature of habit when it comes to my breakfasts, often sticking with peanut butter on sprouted toast, chia pudding of some sort or the occasional oats. This recipe uses buckwheat flour which I mill out of activated buckwheat groats as well as a plantbased version of buttermilk. Served with blueberry and maple syrup swirled coconut yoghurt, this dish was the perfect Sunday breakfast in front of the fireplace with a warm matcha latte.
I bought a waffle maker years ago and to be honest, I have only used it three times. This is going to change after coming up with this easyand healthy waffle recipe that only utilises a very minimal amount of ingredients. Buckwheat flour is a great source of protein and fibre which helps increase satiety until lunchtime. The waffles are soft and *cringe*- moist, yet incorporates crunchy edges. Perfection, in my opinion!
3/4 cup buckwheat flour
1/4 cip tapioca flour
1-2 TBSP coconut sugar/ other unrefined sweetener
1 cup almond milk + 1 TBSP apple cider vinegar
1 TSPN medicinal mushroom (optional)
1 TBSP organic coconut oil (optional)
Nuts and seeds, to serve (optional)
3/4 cup coconut yoghurt- (I used this )
1/3 cup organic frozen blueberries, defrosted
1 TBSP maple syrup/ rice malt syrup
- Mix the almond milk and apple cider vinegar and let it sit for 5-10 minutes.
- Mix the buckwheat flour, tapioca flour, sugar, medicinal mushrooms and “buttermilk” until the mixture is smooth.
- Melt the coconut oil to the waffle maker if desired. Add even spoonfuls of the waffle batter and cook. Repeat.
- Meanwhile, mix the coconut yoghurt, blueberries and maple syrup to serve with the waffles.
- Serve as desired.
ꕥ Substitute the buckwheat flour with spelt, gluten-free, banana or almond flour if desired.
ꕥ Although I made waffles, the batter could be used to make pancakes too.
Have a lovely week my friends!
“Be who you are and say what you feel, because those who mind don’t matter, and those who matter don’t mind.” ― Bernard M. Baruch.