When it comes to breakfast, I can't help but steer myself toward a box of cereal, a quick-cooking bowl of oatmeal, or even just some fresh fruit or toast. Weekends, however, are a completely different game. Out come the ladles for pancakes, or pastry rings for crumpets, the absurdly long baguette for french toast, or the biggest pan we have for a family tofu scramble.
We recently got a brand new waffle maker and desperately wanted to try it out for one of these grand weekend breakfasts, and I'm so glad we did. These waffles are flavorful on their own, but are made even better with some fresh fruit and coconut oil. Try them out this weekend for your own fun brunch!
This recipe came from Ingrid Hofstra of the gorgeous blog Let's Talk Evergreen. Be sure to follow her for more beautiful recipes and travel stories, as well as on Instagram, Facebook, and Pinterest. :)
- 2 cups buckwheat flour
- 1 tbsp baking powder, sifted
- 1 tsp fine grain sea salt
- 1 tsp ground cardamom
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp ground cloves
- 175g (about 3/4 cup) vegan yogurt, preferably unsweetened
- 1/4 cup coconut oil, melted
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1/3 cup maple syrup
- In a mixing bowl combine the dry ingredients. In a second bowl, whisk together the remaining (wet) ingredients. Add the wet ingredients to the dry ones and stir until combined.
- Cook the batter on your waffle iron according to the manufacturer's instructions.
- Serve them with maple cream, whipped coconut cream and fresh fruit, or drizzle with some agave syrup and almond flakes.
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