Gluten free, dairy free & vegan option too!!
The vegan version of these were my Go To breakfast for a long time when my kids were little. I’d scale it up, and batch make a LOT of them on a Sunday and freeze them for quick and easy breakfasts during the week - just pop them in the toaster frozen and you’re good to go!
Lately I’ve been trying to increase my protein at breakfast so I’ve recently tried this recipe with 2 eggs and with 4 eggs and they’ve both worked out great. So you can add 0-4 eggs, then just top the measuring cup up with water to a full cup.
Watch our video here: https://youtu.be/K3WdENMWBTQ
DRY MIX TO MAKE 8 EGGO SIZED WAFFLES:
-1/4c buckwheat flour or buckwheat groats
-1/2c oats
-2 tbsp granulated sugar/sweetener of choice (I like to use coconut sugar and/or allulose)
-1 tbsp ground flax
-1/2 tbsp baking powder
-Pinch salt
WET
-1 tsp vanilla
-2-4 eggs + enough water to equal one cup (OR just one cup water to make it egg-free/vegan)
Cooking spray (we like to use avocado spray)
STEPS
1) Combine wet & dry ingredients in a blender
2) Blend until smooth
3) Cook in your waffle maker per your appliance’s instructions (ours took 3 minutes each in the mini Dart waffle maker, and made 8 mini waffles)
4) Enjoy!!
If you have any leftover or want to scale up the batch and make lots for meal prep, you can store them in an air tight container in the fridge for e few day, or for longer storage, you can freeze them. Simply pop them in the toaster from frozen for a quick & easy weekday breakfast.
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Bakery website https://www.mindfulbakehouse.com
My favourite 🇨🇦 products: https://www.amazon.ca/shop/mindfulbakehouse
Fav 🇺🇸 products: https://www.amazon.com/shop/mindfulbakehouse
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4+ years ago I left my career in corporate pharma to open a gluten-free dairy-free paleo bakery to help others with autoimmune conditions & food restrictions. Come with us behind the scenes at our bakery, for gf/df recipes, product unboxings, and some visits to other bakeries.
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