Easy Buckwheat Waffles: gluten-free and vegan

In a bowl, combine 1.5 cups of gluten-free oat milk and 2 teaspoons of apple cider vinegar. Set aside to sour.

Preheat the waffle maker.

In another bowl, measure out 150g (1 cup) of buckwheat flour and add 1/8 teaspoon of salt (optional).

Add 0.5 teaspoon of baking powder, 0.5 teaspoon of baking soda, and 1 teaspoon of cinnamon to the flour mixture. Whisk together.

Add 0.5 teaspoon of vanilla extract and 1 tablespoon of melted coconut oil to the oat milk mixture.

Add 1 tablespoon of date syrup to the wet ingredients (optional).

Combine the wet and dry ingredients, mixing until just combined. Let the batter sit for 5 to 10 minutes.

Scoop the batter into the preheated waffle maker and cook until crispy.

Serve the waffles topped with defrosted raspberries, drizzled with date syrup, and sprinkled with icing sugar.

Equipment Needed

Spice Level:

Dietary

Allergens