Vegan buckwheat waffles
1 Cup buckwheat flour
3 Tablespoons coconut sugar ( can easily be reduced to 1 or even none, I don't put syrup on my waffles so i make the batter a bit sweeter)
1 Teaspoon aluminum free baking powder
1 Teaspoon baking soda
1/4 teaspoon real sea salt
1 & 1/4 cup almond milk made into "butter milk" Directions below
1 Tablespoon plus 1 teaspoon raw apple cider vinegar or fresh lemon juice
1 Tablespoon ground flax plus 3 tablespoons water to make 1 large flax egg
1 Teaspoon vanilla extract or 1/2 teaspoon vanilla bean powder if you can't have alcohol
What do we do now ?
~In a small bowl place the almond milk and apple cider vinegar or lemon juice, stir and set aside. (this is your almond butter milk)
~In a second small bowl or 1 cup measuring cup place your ground flax and 3 tablespoons of water, stir and set aside.
~Heat up your waffle iron now.
~In a medium size bowl place your buckwheat flour, baking soda, baking powder, real sea salt and coconut sugar (if your using vanilla bean powder add that to the dry ingredients) mix well.
~By now about 5 min should have passed, if your super fast and it hasn't wait the extra min or two.
~Add your "flax egg" to the almond "buttermilk" and add the vanilla extract if your using it, stir well.
~All at once add the contents of your "wet" bowl to the dry bowl and stir until just mixed.
~I used about a half cup batter per waffle or pancake, this made 3 waffles and four medium size pancakes.
~Now your ready to make waffles or pancakes!!!!
A few tips
~Make sure your waffle iron or pan is good and hot and well oiled for each waffle or it will stick.
~Eat these while they are hot, they are terrible cold.
~You can freeze the leftovers and heat them in the toaster for future meals