Buckwheat waffles with vanilla Greek yoghurt and all of the toppings
Okay I know I had promised you this recipe earlier today, but better late than never right? My apologies to those of you that had hoped to make them today, but time has just passed way too fast and I didn’t even realize how late it had become. Time flies, when you are having fun aka. doing nothing and chilling ;)
I made these colorful buckwheat waffles with aaaaaall of the toppings for breakfast yesterday and it was just the perfect way to start the day and treat myself a little ♥
Find more of my favorite waffle recipes right here!
– Yields 4 waffles
2 deciliter (about 0.8 cup) plant milk
1 ½ deciliter (about 0.6 cup) buckwheat flour
½ deciliter (about 0.2 cup) coconut sugar
1 tsk. pure vanilla powder
½ tsk. baking powder
Vanilla Greek yoghurt
Simply add all the ingredients to a bowl and mix until you have a smooth waffle batter. Pour the batter into a heated waffle iron, cooking time depends on your waffle iron, but keep an eye on them so they don’t burn. When the waffles are done I like to let them rest for a couple of minutes on a rack to let them firm up/crisp up a little before serving.
Add your toppings of choice – I topped mine with vanilla Greek yoghurt, fresh fruit, bee pollen + freeze-dried raspberry – and serve the waffles while their still warm. Enjoy!