When I first transitioned to this lifestyle, everyone I followed talked about buckwheat. It was insane. I felt so out of the loop- mainly because I thought that buckwheat was another wheat product. Well, clearly I was wrong, as buckwheat is in fact gluten free… what?! Yeah, I know- I was just as confused as you. So, when I got past that mistake, I realized how great it is for baking and well… here we are.
In my opinion, buckwheat is the most filling flour I’ve used. I have no idea what it is, but as soon as I finish something made with this flour, I feel full. These waffles keep me feeling satisfied for HOURS (that’s saying a lot considering most days I am a bottomless pit). Plus, the coconut flour in this recipe adds extra fiber, so it’s a win win in my book 😉
INGREDIENTS (Serves two):
1/2 cup oat flour (I just grind up raw oats)
1/2 banana, mashed
2 tbsp coconut flour
1 tsp baking powder
1/2 tsp vanilla extract
Dash of cinnamon
2/3-1 cup liquid of choice (start out with less and add more if need be)
Heat your waffle iron using the directions you’re given. In a large mixing bowl, combine the flours, baking powder, and cinnamon. Mix those together, and add the mashed banana, egg, liquid, and vanilla extract. If need be, after mixing those with the dry ingredients, add more liquid. Once your waffle iron is heated up, spray it with non stick spray on both sides and add two-three heaping spoonfuls of the batter to the iron. Using the bottom of your spoon, spread the mixture out and close the iron. After two minutes or so, lift the iron up and transfer to a plate. Spray again and repeat those steps until all the batter is up. Service with your desired toppings and enjoy! You can also use this as a pancake batter, which I love doing as well.
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