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Buckwheat Waffles

Set out 2 eggs and 1 1/2 cups almond milk about 30 minutes prior to starting to allow these ingredients to come up to room temperature. After about 30 minutes, in a small bowl, combine all wet ingredients (eggs, milk, oil). Set aside. In a larger bowl, mix all dry ingredients together (both flours, baking powder, salt, cinnamon, coconut sugar). Stir to combine. Pour wet ingredients into dry ingred. . .

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Servings: 8

Prep Time: 00:20

Cook Time: 00:20

Main Ingredients

1 cup buckwheat flour

1/2 cup coconut flour

1 tsp baking powder

1/2 tsp himalayan sea salt

1/2 tsp cinnamon

2 eggs

1 tbsp coconut sugar

1 1/2 cup unsweetened almond milk

1/4 cup coconut or grapeseed oil

extra coconut/grapeseed oil for greasing waffle iron

Preparation

1Set out 2 eggs and 1 1/2 cups almond milk about 30 minutes prior to starting to allow these ingredients to come up to room temperature.

2After about 30 minutes, in a small bowl, combine all wet ingredients (eggs, milk, oil). Set aside.

3In a larger bowl, mix all dry ingredients together (both flours, baking powder, salt, cinnamon, coconut sugar). Stir to combine.

4Pour wet ingredients into dry ingredients and stir to combine. If batter is too thick, add more almond milk 1 tablespoon at a time until it reaches the consistency you desire.

5Allow batter to sit 10 minutes. Preheat waffle iron and grease it while you're waiting for batter.

6After 10 minutes, per your waffle maker's instructions, scoop batter onto iron and cook in batches. Allow waffles to cool on a wire rack so they won't get soggy.

7Serve as desired. Enjoy!

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