Eating a healthy breakfast doesn't mean you need to limit the good stuff!
Crispy on the outside and fluffy on the inside, these Buckwheat waffles are rich in flavor, filled with fiber and protein and are gluten free!
Easily frozen, making these waffles ahead for the week can ease your mornings!
Top them off with this deliciously tangy Raspberry Chia Seed Jam, or with yogurt or maple syrup.
1 cup buckwheat flour
2 tablespoon sugar
1 ¼ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
1 large egg
1 ¼ cups buttermilk, shaken
4 tbsp. melted butter
Preheat your waffle iron.
In a medium bowl whisk the flour, sugar, baking powder, baking soda, salt and cinnamon together.
In small bowl, or measuring cup, whisk the egg, buttermilk and melted butter together. Pour the wet mixture into the dry mixture and whisk until just combined.
Oil your waffle iron, pour the mixture into the heated waffle iron, cook the waffles until light and crispy.
Serve with maple syrup, or with a dollop of raspberry chia seed jam.
*Waffles can be frozen up to 3 months. Allow them to cool completely, then transfer them to airtight plastic bag and place them in freezer. To thaw, preheat a toaster oven, or a traditional oven and heat them until crispy.