Ingredients

• Ingredients Scale 1x2x3x 1 1/2 cups buckwheat flour 1/2 cup organic cocoa powder 1/4 cup sugar (organic pure cane or coconut sugar) 1 tablespoon baking powder 1 teaspoon cinnamon, optional 1/2 teaspoon mineral salt 1 3/4 cup unsweetened almond milk, or plant milk of choice 1/4 cup light flavored olive oil, coconut oil or applesauce 1 teaspoon vanilla, optional Maple Nut Butter Syrup (serves 2) 4 tablespoons almond butter or nut butter of choice 4 tablespoons pure maple syrup 2 tablespoons water, + more as needed

Preparation

• Instructions Nut butter maple syrup: First, mix your nut butter syrup. Combine ingredients in a small bowl and stir until smooth. For thinner syrup use more water. Set aside. Preheat waffle maker to manufacturer’s instructions. Waffle batter: In a medium size bowl, combine the flour, cocoa, sugar, baking powder, salt. Add nut milk, oil and vanilla, mix until combined. Cook: Pour batter onto the center of waffle iron, close and cook about 3 – 4 minutes (or according to your waffle maker’s instructions). Gently remove waffles and serve right away. You can also keep waffles warm in a preheated oven at 200 degrees F., keep waffles on a cookie sheet until all waffles are ready. Serve with the maple nut butter syrup and sliced bananas. Store: Leftovers can be stored in the refrigerator for 4 – 5 days, or in the freezer for up to 2 – 3 months. Reheat in the toaster oven. Makes 4 – 5 regular or 2 Belgian waffles.