Buckwheat Waffles With Cherry Syrup
Servings: 4
Calories: 357kcal
Equipment
- waffle maker
Ingredients
For waffles:
- 1 cup buckwheat flour
- 1 cup whole wheat flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 pinch salt
- 1 pinch cinnamon
- 2 Tbsp ground flax seed
- 6 Tbsp warm water
- 2 Tbsp maple syrup
- 1 ½ cups unsweetened plant milk
- 3 Tbsp unsweetened applesauce
For syrup:
- 2 cups frozen cherries dark cherries are sweeter than red
- 3 Tbsp maple syrup
Instructions
- Combine ground flaxseed and warm water in a small bowl. Let rest for 5-15 minutes to thicken and set to make "flaxseed egg".
- While the flaxseed egg is setting, combine the rest of the waffle ingredients in a large bowl and mix until well combined. When the "egg" is ready, mix it in as well. Make sure to add a dash more plant milk as need to get the right texture. The batter should be thick but not too dry.
- While the egg is setting, you will also have time to get the syrup done. Combine all the syrup ingredients in a saucepan. Bring to a boil, reduce heat and simmer on medium-low heat for a few minutes to reduce a little.
- Heat waffle maker to high. Pour 1/4 cup to 1/2 cup of waffle batter into waffle maker, depending on your waffle maker, and cook for two minutes or so, as you would regular waffles.
- The waffle may stick when you remove it, so use a flat knife to pop it out of the waffle maker. Pour the syrup over cooked waffles and serve.
Notes
This can be made ahead, frozen and reheated in a toaster!
Nutrition
Calories: 357kcal | Carbohydrates: 74g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 459mg | Potassium: 817mg | Fiber: 9g | Sugar: 24g | Vitamin A: 995IU | Vitamin C: 7.8mg | Calcium: 318mg | Iron: 3.1mg
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