RECIPE BY: Vindi’s Kitchen
Buckwheat gives a deliciously rich and nutty flavour twist to the classic waffle. Our delicious waffle batter can be used as intended, or even for pancakes if you don’t have a waffle iron.
Makes 8 large waffles or 10 small waffles
INGREDIENTS
- 1/2 cup GoGo Quinoa all-purpose flour
- ¼ tsp GoGo Quinoa Andean pink salt
- ½ cup buckwheat flour
- ½ cup GoGo Quinoa buckwheat flakes
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tbsp dark brown sugar
- ¼ cup vegan butter (Earth balance) melted, but cooled
- 1¼ cup plant milk
- 2 tbsp apple cider vinegar
- Extra water as needed
INSTRUCTIONS
- Mix almond milk with apple cider vinegar and set aside for 10 minutes until curdled
- Mix flour, salt, baking powder, baking soda, buckwheat flakes, sugar in a separate bowl and set aside
- Add butter and curdled almond milk to the flour mixture and stir well. Batter will be thick, but pouring consistency
- Set mixture aside until you preheat the waffle iron
- If mixture becomes too thick, add a little water to loosen up the batter
- Once the waffle iron is ready, pure ¼ cup on to each section (you can pour more if you like thicker waffles)
- Cook the waffles as directed in the manual
- I let them cook a minute or two further for extra crispiness
- Once done remove the waffles and place on a wire rack
- Do not stack cooked waffles before they are completely cold
- If you wan to keep them warm, place cooked waffles in a medium hot oven (180 c)
- Serve with you favorite toppings.
