Yummy 100 percent buckwheat waffles that are super easy to make. They're crisp on the outside and fluffy on the inside and they make the perfect weekend breakfast.
Preheat your waffle iron.
In a medium-sized mixing bowl, whisk together the buckwheat flour, sugar, baking powder, salt, and cinnamon.I usually don't add the sugar since I top the waffles with maple syrup, but add it if you like your waffles a little sweeter or your toppings aren't sweet.
In another bowl, whisk together the melted coconut oil, buttermilk, and egg. Pour the wet mixture into the dry mixture and stir them together until smoothTo make your own buttermilk add 1 tablespoon + 1 teaspoon vinegar to a 2 cup capacity measuring cup then fill with milk (plant-based milk also works well) to 1 ¼ cup line. Let rest for 5 minutes and stir.
Pour batter onto waffle iron and cook until they are lightly crisp (might be longer than your waffle iron's timer). Lift the waffle out and repeat with the rest of the batter. Serve with fresh fruit and maple syrup or any other toppings you like.
This recipe is based on the recipe from Cookie and Kate: https://cookieandkate.com/gluten-free-buckwheat-waffles/#tasty-recipes-23746