If your February has been anything like ours (gray, rainy, slushy, and just overall gross), these lemon buckwheat waffles are just the thing to perk up your breakfast.
They’re not quite as bright as the lemon blueberry waffles I like in spring. Instead, the buckwheat flour gives these a hearty and cozy flavor that’s right up my alley this time of year. Adding grade B maple syrup (or dark amber now?) ties the lemon and buckwheat together really well.
- 2 tablespoons ground flax seeds
- ¼ cup water
- 1¾ cup almond milk
- juice of 2 lemons
- 1 cup spelt flour
- 1 cup buckwheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- zest of 2 lemons
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- ¼ cup melted coconut oil
- ¼ cup coconut sugar
- Make the flax egg by whisking ground flax seed in water. Set aside.
- Add juice of two lemons (be sure to zest them first) to the almond milk to create vegan buttermilk and set aside for 5 minutes.
- In a large bowl, whisk together flours, baking powder, baking soda, lemon zest, salt and poppy seeds.
- In a small bowl, whisk coconut sugar into melted coconut oil. Pour into almond milk and whisk.
- Add almond milk mixture and flax seed mixture to flour and stir until combined. Proceed to prepare waffles according to waffle maker's instructions.
I hope you enjoy!