Gluten-Free and Dairy Free Buckwheat Waffles

These waffles have become a weekend staple. They are delicious and demand a slow start, one where I can slowly sip on a cup of tea and read a little before heading out the door for the day’s adventure. I haven’t quite mastered eating waffles in bed just yet, but eating them at the table with a smorgasbord of accoutrements is almost as satisfying.


 
 

 

 

 

What you will need:

mixing bowl

measuring cup

measuring spoon

waffle iron

 

Ingredients:

1 cup of buckwheat flour, we use Arrowhead Mills or Red Bobs (Red Bobs is NOT made on designated GF equipment)

1 cup of coconut milk

1/2 cup brown sugar

1 egg

1 tablespoon vanilla

1 teaspoon baking powder

1 tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

dash of salt

 

 

Method:

Mix all ingredients together in a bowl and allow the mixture to sit for just a couple minutes before pouring into the waffle iron.

 

Pour, wait for the “beeeep” and devour!

 

Makes 10 waffles. we freeze the leftovers and reheat them throughout the week for a quick breakfast. But really, they’re my midweek vehicle for marmalade since spoonfuls of marmalade just don’t cut it.

 

We served ours with melon, mango, nectarines, almond butter, and maple syrup! And no, I didn’t put ALL of this on one waffle, but I do like to try different toppings on different bites!

 

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