Buckwheat Waffles

Alongside pancakes, waffles have got to be one of my favourite breakfast treats.

However, generic waffle recipes use lots of refined sugar, gluten, and dairy – which can leave you feeling bloated and often wishing you had just opted for a healthier, lighter option.

Thankfully though, it doesn’t have to be that way! These yummy paleo waffles use

buckwheat flour for the base so they are naturally gluten free and low-carb. With no sugar in the batter, they are also delightfully savoury, allowing you to have some fun with some naturally sweet toppings such as berries, banana, and pure maple syrup.

So if you're keen for a zero guilt sweet treat for your Sunday brunch, be sure to give these a go!

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Ingredients

1 ½ cups Buckwheat flour

2 tsp Baking powder

1 tsp Baking soda

¼ tsp Salt

¼ tsp Cinnamon

1 cup Almond milk

¼ cup Water

½ cup Kefir yogurt

1 tsp Vanilla extract

2 Eggs (separated)

¼ cup Coconut oil

Directions

1. Preheat your waffle maker. Mix the buckwheat flour, baking powder, baking soda, salt, and cinnamon together in a large bowl and set aside.

2. Separate the egg yolks and whites into two separate small bowls. Using an electric mixer, whip the egg whites for a 2 minutes or until it creates peaks.

3. Mix the almond milk, water, yogurt, vanilla, and coconut oil with the egg yolks until combined.

4. Stir in the egg yolk mixture with the dry ingredients before gently folding in the whipped egg whites. Blend batter on a low speed until combined but be careful not to over-mix as the egg whites should already make the batter fluffy and light.

5. Grease your waffle maker with some coconut oil then scoop the batter evenly into the quarters. Leave to rise and bake for about 4 minutes (depending on the heat setting).

6. Once golden and crispy, carefully move the waffle onto a plate to cool. Use up the rest of your batter and serve with all your favourite toppings!