These Sprouted Buckwheat & Banana Waffles are gluten-free, deliciously creamy, yet still light. Perfect with a drizzle of maple syrup and a dusting of cinnamon. The buckwheat flour has a wonderful earthy flavour and has been sprouted to release its vital nutrients, making it easier to digest.
1/2 cup yoghurt or coconut yoghurt
1 cup water
3 tbsp butter or coconut oil, melted
1/4 cup maple syrup
1 tsp vanilla
3/4 cup corn flour
1/2 tsp sea salt
1 tsp baking powder
1 cup banana, mashed
cinnamon for dusting
1. Lightly beat the eggs in a large mixing bowl. Add the yoghurt, water, butter, maple syrup and vanilla. Mix until smooth.
2. Add the Sprouted Buckwheat Flour, corn flour, sea salt and baking powder to the mix, stir in the banana and mix until blended.
3. Follow the instructions on your waffle iron for cooking your waffles. Add more water or flour as needed to adjust the consistency.
4. Serve with butter, maple syrup and a sprinkle of cinnamon.