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Buckwheat Waffles with Raspberry Syrup

Buckwheat waffles with homemade raspberry syrup
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 cup buckwheat flour
  • 1 cup flour Italian grade 00 flour will yield fluffier pancakes.
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup maple syrup
  • 2 cups almond milk or non-dair milk of choice
  • 1 lemon juiced and zested
  • 1 tsp vanilla bean paste
  • 1 bag frozen raspberries or 2 cups fresh
  • 1-2 tbsp sugar or honey

Equipment

  • Fine Mesh Sieve

Method
 

  1. Mix the dry ingredients together.
  2. In a separate bowl, combine the lemon juice, zest, and almond milk. Let the mixture rest for 5-10 minutes to create a plant-based buttermilk.
  3. Add the maple syrup and vanilla bean paste to the dry ingredients and then slowly add the milk mixture.
  4. Whisk gently and allow batter to rest for at least 15 minutes before cooking.
  5. Cook in a waffle maker as per manufacturer's instructions or use the batter to make pancakes on a griddle.
Raspberry Syrup
  1. In a small saucepan combine the raspberries and honey or sugar. (I always like to start with the lower end of the sugar range and after tasting add more if needed).
  2. Simmer over low heat until the raspberries break down.
  3. Remove from heat and pour mixture through a fine mesh sieve to remove the seeds.
  4. Return syrup to the pot and simmer until reduced by half its volume.
Serving Suggestions
  1. Top pancakes or waffles with syrup, nut butter, non-dairy dark chocolate hazelnut spread, fresh fruit, powdered sugar or any other desired toppings.