This recipe is great for waffles but can also be used for pancakes. So far we have tried this with our pecan and hazelnut flour and both were delicious! Using a combination of buckwheat and nut/seed flour from Pepo's gives a lovely texture to this gluten free waffle or pancake mixture. Its superb with a berry compote and yoghurt of your choice!
Makes 6 generous waffles or ~10 pancakes
These waffles/pancakes are:
- gluten free
- protein rich
- full of vitamins, minerals and fibre
- vegan option by using 1 whole mashed banana and omitting the egg
You'll need:
- 75g of buckwheat flour
- 75g of Pepo's nut or seed flour (we recommend hazelnut or pecan)
- 2 tsp baking powder
- 1 tsp cinnamon
- 2 TBSP maple syrup or brown sugar
- 2 TBSP nut butter (try our Nut & Seed butter recipe)
- 1 TBSP Pepo's nut oil (hazelnut, pecan, walnut, almond)
- 1/2 medium ripe banana mashed
- 1 egg
- 275ml of your preferred milk (we use almond)
- 1 tsp vanilla bean extract
- Coconut butter, Pepo oil or Butter for cooking
Method:
- Sift dry ingredients: both flours, baking powder and cinnamon into a large mixing bowl
- In a separate bowl whisk the egg, mix remaining wet ingredients
- Add the wet ingredients into the dry ingredients and mix together just until fully incorporated. Set aside for 5-10mins and turn on waffle maker if using
- Melt your preferred butter or oil in large fry pan or baste waffle irons with a pastry brush
- add 1/4 to 1/2 cup of mix to waffle maker and cook to manufacturers instructions. If making pancakes cook on each side until golden brown and just cooked through.
- Serve with toppings of your choice: seasonal fruit, yoghurt, maple syrup or a berry compote if you want to get fancy!