1 cup buckwheat flour
1 tablespoon coconut sugar
1 ¼ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
1 ¼ cups vegan "buttermilk", (1 1/4 c. nut or dairy-free milk + 1 T. Apple Cidar Vinegar) set aside.
¼ cup (4 tablespoons) coconut oil
1 Flax Egg (1 T. Flax Meal + 2 T Spring Water) set aside.
Directions: Heat Waffle Iron
In a medium bowl, mix dry ingredients. In a separate bowl, mix "buttermilk", coconut oil and flax egg.
Slowly add wet to dry ingredients until well incorporated.
Use spray oil to coat waffle iron grates
Pour 1/3 c. of batter onto waffle iron grates and close lid.
Cook until the waffles are barely letting off steam and they are lightly crisp to the touch (this might take longer than your waffle iron suggests). Carefully lift waffle out of the waffle iron and serve immediately or place in the oven at 200° F to keep warm. Avoid stacking the waffles or they will lose their crispness. Repeat with remaining batter as necessary. Serve with maple syrup, almond butter and/or sliced banana on top.