Hearty Buckwheat Waffles with Strawberries

Name: Hearty Buckwheat Waffles with Strawberries
Yield: Makes 4 waffles, serves 2
Ingredients: pinch of salt; 230 g (8 oz / 1 cup) Coconut Yoghurt, shop-bought or home-made; 200 g (7 oz / 1⅓ cups) buckwheat flour; 1 teaspoon grated lemon zest; 1 tablespoon maple syrup, plus extra for drizzling; ½ vanilla pod (bean), scraped, or ½ teaspoon ground vanilla pod; ½ teaspoon baking powder; 3 tablespoons cacao powder; micro herbs and edible flowers (optional); 375 ml (13 fl oz / 1½ cups) Almond Milk, shop-bought or home-made; 60 ml (2 fl oz / ¼ cup) melted coconut oil, plus 1 tablespoon for the waffle iron; handful of fresh fruit

Preparation info

Makes 4 waffles, serves
2

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

I love this breakfast, especially on a lazy weekend morning. It ticks all my boxes in terms of comfort, indulgence and appeasing that insatiable sweet tooth that we all have.

Ingredients

60 ml (2 fl oz / ¼ cup) melted coconut oil, plus 1

Gluten-free
Vegan
Breakfast

Method

Start by heating the coconut oil in a pan on medium heat with the almond milk.

Place all the remaining waffle ingredients, including the melted coconut oil and almond milk, into a bowl and mix well.

Heat up the waffle iron and dab or brush with coconut oil. I use the small waffle iron where the waffles come out looking like a four-leaf clover. Ladle some of the batter mixture in