Buckwheat Waffles with Raspberry Syrup
Buckwheat waffles with homemade raspberry syrup
Equipment
- Fine Mesh Sieve
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
Instructions
- Mix the dry ingredients together.
- 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.
- Add the maple syrup and vanilla bean paste to the dry ingredients and then slowly add the milk mixture.
- Whisk gently and allow batter to rest for at least 15 minutes before cooking.
- Cook in a waffle maker as per manufacturer's instructions or use the batter to make pancakes on a griddle.
Raspberry Syrup
- 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).
- Simmer over low heat until the raspberries break down.
- Remove from heat and pour mixture through a fine mesh sieve to remove the seeds.
- Return syrup to the pot and simmer until reduced by half its volume.
Serving Suggestions
- Top pancakes or waffles with syrup, nut butter, non-dairy dark chocolate hazelnut spread, fresh fruit, powdered sugar or any other desired toppings.