Buckwheat Coconut Waffles with Cocoa
Ingredients
-
½
cup
buckwheat flour
-
½
cup
almond meal (or sunflower seed/hazelnut meal)
-
¼
cup
finely shredded unsweetened coconut
-
2
tablespoons
cocoa powder
-
1
tablespoon
ground flaxseed
-
1
teaspoon
baking powder
-
1
teaspoon
ground cinnamon
-
½
teaspoon
arrowroot powder
-
¼
teaspoon
fine sea salt
-
½
cup
non-dairy milk
-
2
tablespoons
non-dairy yogurt
-
1
tablespoon
melted coconut oil
-
2
tablespoons
maple syrup
-
½
teaspoon
vanilla extract
Instructions
- Preheat the oven to 170°F and set a baking sheet on the top rack.
- Preheat a waffle iron to the highest or second highest setting.
- In a medium bowl, whisk together the dry ingredients: buckwheat flour, almond meal, coconut, cocoa powder, ground flaxseed, baking powder, cinnamon, arrowroot, and salt.
- Add in the wet ingredients: non-dairy milk, non-dairy yogurt, melted coconut oil, maple syrup, and vanilla, and stir until fully combined.
- Lightly grease the waffle iron with coconut oil and drop a level ⅓ cup of batter into the center.
- Close the lid and cook until the waffle is dry to the touch on top and a deep brown color.
- Carefully extract the waffle and transfer it to the warm oven to keep it warm.
- Repeat the process with the remaining batter.
- Serve the waffles warm with maple syrup, extra non-dairy yogurt, and fruit.
Nutrition Facts (estimated)
Servings
5
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
100mg
Cholesterol
0mg
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