Buckwheat Waffles
These plant-based buckwheat waffles are crispy-edged, hearty, and full of rich nutty flavor for the ultimate feel-good breakfast!
Servings: 6 Waffles
Equipment
- Mixing Bowls
- Waffle Iron
Ingredients
- 1½ cups Buckwheat Flour
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Sea Salt
- ½ tsp Cinnanom Optional
- 2 cups Plain Unsweetened Plant-Based Milk At room temperature
- 2 tsp Apple Cider Vinegar
- 2 tbsp Plant-Based Butter Melted
- 2 tbsp Maple Syrup
- 1 tsp Vanilla Bean Paste or Vanilla Extract
Instructions
- In a mixing bowl, whisk together plant-based milk, vinegar, syrup, vanilla, and melted butter. Set aside.
- In another large mixing bowl, stir together all the dry ingredients, buckwheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center and pour the liquid ingredients into the well.
- Whisk the batter until it becomes slightly smooth with little to no lumps. Once whisked, let the batter sit to rest for 5 to 10 minutes.
- Warm your waffle iron to medium heat and spray with a little coconut or avocado oil.
- Pour ½ cup of batter, or more depending on how large your waffle iron is, onto the warm oiled waffle iron and cook for 3 to 4 minutes or until the waffle exterior is crispy and golden brown.
- Serve immediately or cool on a rack while you are cooking the rest of the batter. You should be able to make around 6 waffles.
- Serve with toppings of your choice like maple syrup, nut butter, plant-based yogurt, berries, banana slices, coconut whipped cream, whatever your heart desires!
- Store the cooked waffles for up to 2 days in an airtight container in the fridge or freeze in an airtight container for up to 3 months. You can rewarm the waffles in a toaster.