1 cup buckwheat flour
1 tablespoon brown sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 1/4 cups dairy-free buttermilk (see note below to make this)
1/4 cup coconut oil, melted
1/2 teaspoon vanilla extract
Preheat your waffle iron. I use a medium-high setting but play around with it based on your waffle iron and crispiness preference.
Mix the dry ingredients: buckwheat flour, sugar, baking powder, baking soda, salt and cinnamon and mix in a large bowl.
In a separate bowl, whisk together your wet ingredients: buttermilk, melted coconut oil, vanilla, and egg.
Pour the wet mixture into the dry mixture bowl and stir with a spatula or wooden spoon until combined. Let sit for 10 minutes in the fridge. This allows your mixture to truly mix together for a more light and fluffy waffle texture.
By letting your batter sit or ‘rest’ in the fridge, you are letting the batter cool down which helps keep the insides from overcooking while the exteriors get nice and crisp in your waffle iron. It’s all in the details.
Use these 10 minutes to coat your waffle iron with cooking spray. This can be a vegetable oil, olive oil or whatever oil you have in your cooking spray canister.
Pour batter onto the hot waffle iron, and cook until the waffles feel slightly crisp to the touch. Or if you trust your waffle iron – until the little light goes off. Remember, don’t lift the iron lid too early (even for a peek) or you might rip your waffle in half!
Repeat until all the batter is gone.