Snowmageddon is here! If you still have power and can plug in a waffle iron, I have a perfect Saturday breakfast recipe to keep you warm. I fully intend on having these delicious and comforting waffles with some really strong fair trade coffee mixed with equal exchange dark hot chocolate in a few minutes. Yum! As you can see by the pictures below, we aren’t going anywhere today!
Buckwheat and oat flours are perfect together in my pancakes, so why not try them as waffles? I originally wanted buckwheat only on a Sunday AM a few weeks ago but only had a 1/2 cup of buckwheat flour left. That would not provide breakfast for myself and Tim plus extra for the week. What to do?!
I started searching for oat flour recipes, since I had some on hand, and found one on another great food blog Cookie and Kate and, as usual, made some edits!
Oat and Buckwheat Waffles (GF, DF, Vegan Option)
- 1 cup oat flour*
- 1/2 Cup buckwheat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¾ cup unsweetened soymilk
- ¼ cup unsweetened applesauce
- 1 tablespoon melted coconut oil
- 2 large eggs or 2 flax eggs**
- 1 tablespoon pure maple syrup
- 1 tablespoon vanilla extract
- In a medium bowl, with a whisk, mix melted coconut oil with eggs, milk, applesauce, maple syrup and vanilla extract. If ingredients are not room temp, they will solidify the coconut oil.
- Mix all dry ingredients in another bowl (flours, baking powder, cinnamon).
- Slowly add the dry to the wet and incorporate gently with a rubber spatula, scraping the sides.
- Turn on your waffle iron and spray lightly with an olive oil spray or coconut oil spray.
- When ready, add batter to waffle iron and remove when iron says it is done! Mine makes 4 square waffles per round and I made 8 waffles total with this batter.
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