It’s a fixture of life in New York: waffles on a Sunday morning. At one of the trendy coffee houses. To cultivate the ultimate weekend vibe! When I went back to Amsterdam, I treated myself to a waffle iron so that I could recreate that feeling at home every once in a while. I’ll always get out of bed for this festive breakfast!
Tip: Add a bit of this delicious chia jam. It’s yummy and super easy to make, I promise ; ).
3 days (in an air-tight container)
300 ml (1 ¼ cups) almond milk
1 tsp apple cider vinegar
4 tbsp coconut oil, melted
125 g (1 cup) buckwheat flour
a pinch of vanilla powder, unsweetened
1 ½ tsp baking powder
a pinch of cinnamon
a pinch of sea salt
Combine the almond milk and apple cider vinegar in a large mixing bowl, stir and let stand for five minutes. Heat the waffle iron. Add the melted coconut oil and the eggs to the almond milk mixture. Stir well. Add the remaining ingredients and stir once more to combine. Transfer the batter to a small jug with a pour spout. Pour a third of the batter on to the hot waffle iron and close the lid. Cook the waffles for about three to four minutes (depending on your waffle iron) until golden brown. Repeat twice more and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!