Ingredients
GF, RSF 
20 mins 
6-8 - 2 cups buckwheat flour
- ½ tsp baking soda
- ½ tsp sea salt
- 1 tsp vanilla powder
- 3 tbs coconut sugar
- 2 cups almond milk
- 3 eggs, separated
- 2 tbs coconut oil, melted
- Lemon curd
- Natural yoghurt (unsweetened)
- Pure maple syrup
- Fresh berries (I used blueberries, raspberries & blackberries)
- Fresh mint
Method
- Place the buckwheat flour, baking soda, sea salt, vanilla powder and coconut sugar into a large mixing bowl.
- Then add the almond milk, coconut oil and egg yolks and gently stir to combine.
- In a medium bowl whisk the eggwhites until stiff and then fold into the mixture.
- Place your waffle pan onto the stove to heat up. Once hot lightly spray with oil.
- Place the mixture into the waffle pan. The amount will vary depending on the size of your waffle pan. My pan takes about ¼ cup each side of the pan.
- Cook for about 2 minutes on high heat, then turn the waffle pan over and cook for a further few minutes.
- Remove the cooked waffles from the pan then repeat with the remaining mixture.
- To serve, place the waffles onto a plate, add a generous dollop of natural yogurt, lemon curd, a glug of pure maple, and sprinkle with berries and fresh mint. Enjoy!!
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