(Buckwheat Pancake and Waffle Recipe from Miyoko Schinner’s cookbook – The Homemade Vegan  Pantry: the Art of Making Your Own Staples)

These waffles are simply delightful and     easy to whip up in no time with a simple go-to mix you can make ahead and store in an air-tight container.

Buckwheat Pancake and Waffle Mix Ingredients

• 2 C buckwheat flour
• 4 C oat flour
• 1/3 C coconut sugar or 1/4 C organic sugar
• 6 T ground flax seeds
• 5 T baking powder
• 1 T ground cinnamon
• 1 1/2 tsp sea salt

Mix Preparation

Use a whisk to combine all ingredients in a large bowl.

NOTE: This makes approximately 7 cups. Store in an airtight container at room temperature for 3-4 months.

Waffle Ingredients

• 1 C nondairy milk
• 1 tsp vanilla extract
• 1 C Buckwheat Pancake and Waffle Mix

Waffle Preparation Steps

1. Combine milk and vanilla in a bowl.
2. Whisk into waffle mix.
3. Let mix sit while preheating waffle iron. Be sure to follow all manufacturer’s instructions.
4. Lightly brish waffle iron with oil or spray with non-stick spray.
5. Pour mixture into iron and cook until crispy and brown.

We enjoy our waffles with dairy-free butter and warm fruit sauce or maple syrup.

(A delicious summer treat idea: Slather your favorite dairy-free ice cream between 2 cooled waffle slices.)

Fruit Sauce Ingredients

• 1 10 oz. bag frozen strawberries or mixed berries
• water, enough to cover the bottom of small saucepan

Heat berries in water, over low heat, until just warm. Stir as needed as the berries thaw. Add a bit more water, if needed.

Sprinkle cinnamon and cut bananas on berry covered waffles.

Enjoy~