Waffles with maple syrup crust
180g buckwheat flour
60g coconut flour
2 tsp ground linseed plus 6 tbsp water (= egg replacement)
½ carton plant-based milk alternative
1 tsp gluten-free baking powder
If the batter is too thick to mix you can add more milk.
Add milk and ‘egg’ to the dry ingredients and mix them all well. Fry your waffles in a waffle maker, remember to not add too much batter or they will all leak out. When done, place on a cooling rack. To a hot non-stick frying pan add 1/3 cup of maple syrup and wait until it starts caramelising. Add waffles to the frying pan, press them slightly and, using circular motion, cover in as much maple syrup as you can.
With coconut yogurt and blueberries. Enjoy!