Buckwheat Toaster Waffles

This week I was on a quest for easy freezer friendly waffles. I haven’t been able to find a good frozen waffle from the grocery store so I decided to try making my own recipe. I also wanted to incorporate Buckwheat flour because I read that it is a good source of easily digestible plant based protein and is good for heart health. The results turned out great! I was able to enjoy one (ok.. more like 2) and place the cooled waffles directly in the freezer. The next morning I popped one in the toaster and within minutes I had a “fresh off the waffle iron” crispy waffle!! I made some blueberry jam from my Peanut Butter and Blueberry Chia Seed Oatmeal recipe and stored it in the fridge for an easy topping! These are the PERFECT make-ahead solution for your busy weekday mornings. I hope you enjoy!

Ingredients (makes 5-6 waffles)

1 T lemon juice
1 cup unsweetened almond milk
1 egg
1 tsp vanilla
1 cup buckwheat flour
¼ cup all purpose flour
1 tsp baking powder
½ tsp baking soda
1T ground flaxseed 
3T coconut sugar (or white sugar)
½ tsp cinnamon
⅛ tsp nutmeg

Directions

1. In a small mixing bowl make "buttermilk” by combining the lemon juice and the almond milk. Let it rest for 3 minutes.
2. Add the egg, and vanilla to the buttermilk mixture and whisk to combine
3. In a medium bowl combine all of the dry ingredients. Whisk to combine.
4. Add the wet ingredients into the dry ingredients and stir to combine. 
5. Let the batter rest for 5 minutes.
6. While you are waiting, heat your waffle iron to the highest setting and brush with oil or butter. 
7. Use ⅓ cup of batter for each waffle. The waffles should be firm and crispy when they are done. 
8. Enjoy right away or let the waffles completely cool on a wire rack and store in an airtight back in the freezer.