Breakfast Christmas day is usually pretty light, as we typically have a heavier lunch, but this year I’m going all out and making these Chocolate Buckwheat waffles with all the toppings!
So easy and quick, they’re on the plate in 10 minutes and you can top them with whatever you like! Hubby likes his with butter and drenched with maple syrup. Me, I’m a berry and PB gal myself!
These waffles have an almost cake-like center, and the chocolate pairs really well with the nutty buckwheat flavor.
There’s a lot to love about this recipe:
- egg free
- absolutely delicous!
If you’ve got a crowd to feed, double the mix to serve four. If you happen to have any leftovers, whack them in the freezer to pull out when you need a quick breakfast. Let thaw on the bench for 5 minutes then throw it in the toaster for a delicious crispy waffle!
Chocolate Buckwheat Waffles
Deliciousness in every bite! Minimal ingredients and gluten-free.
Preheat waffle maker to manufacturer’s instructions.
Mix the coconut milk and apple cider vinegar together. Set aside for 5 minutes to curdle.
Mix the buckwheat flour, cacao powder, coconut sugar, baking powder, baking soda and cinnamon together in a bowl.
After 5 minutes, add the maple syrup and coconut oil to the coconut milk and mix to combine.
Add wet ingredients to dry and combine.
Oil your waffle press and spoon the batter into the press. Cook for 4-5 minutes or until golden brown.
Gently remove waffles and serve right away with your favourite fruit. You can also keep waffles warm in a preheated oven at 120 degrees.
Store any leftovers in the refrigerator or freezer. If freezing, when ready to use let thaw, then toast your waffle in the toaster!
*Makes 2 extra large waffles (the size shown here) or 6 – 8 smaller ones.