Our good friends from Living On The Veg are back and apparently they are craving breakfast just like I am! These waffles are so hearty and filling that they are best shared with a friend. I love topping them with some fresh fruit and a drizzle of maple syrup – YUM!
I love breakfast foods anytime during the day, especially pancakes and waffles. I started by making pancakes as a young chef where I began my creative journey into the world of flavors, toppings and textures. The waffle is the pancake’s geometric cousin with perfect pockets to fill with pure rich maple syrup, decadent sauces, and fresh fruit. I have created a wholesomely hearty, protein and omega oil rich waffle, complete with antioxidants and absolutely delicious! Add your favorite fruit to personalize your waffle and enjoy the happiness this brings to your belly!
Chef Matthew from Living On The Veg
Ingredients:
- 2 1/4 cups fresh buckwheat flour
- 1/4 cup coconut crystals
- 2 tbsp ground flax seeds
- 2 tbsp baking powder
- 2 tbsp hemp seeds
- 1 tbsp chia seeds
- 1 tbsp cinnamon
- 1 tsp vanilla powder
- 1/2 tsp ground nutmeg
- pinch of sea salt
- 1 cup almond milk
- 2/3 cup coconut oil
- 1 1/2 cups blueberries
Preparation:
- In a large mixing bowl combine the first 10 ingredients and mix well.
- Add the milk and oil, stir well, then gently fold in the blueberries.
- Preheat a waffle iron to the recommended heat setting and add the suggested amount of batter. Cook according to the manufacture’s directions. Repeat with remaining batter.
- Serve the waffle as is or top with maple syrup, fresh fruit or a drizzle of melted chocolate.
Yield:
Makes approximately 4 waffles.
Notes:
Leftover waffles can be stored in an airtight container in the fridge for up to 2 days.
