I simply love fresh waffles for breakfast, topped with some bananas, maple syrup or a little apple sauce. These waffles are very light as they are free from oil. Sometimes I make a double batch and store them in the freezer for a quick morning meal. Buckwheat is not related to wheat, it is a highly nutritious seed. You can easily make these into pancakes by adding a little additional liquid (as needed) so you can easily pour the batter into a hot skillet. Good mornin’!

Ingredients:

• 1/3 cup buckwheat flour
• 1/3 cup brown rice flour or oat flour
• 1 Tablespoon flax seed meal
• 1 teaspoon baking powder
• pinch salt and cinnamon
  
  
• 3/4 cup water or non-dairy milk
• 1/3 cup apple sauce
• 2 teaspoons maple syrup

1. Heat a waffle iron (or skillet) and spray very lightly with oil.
2. In a bowl, combine the dry ingredients.
3. In a separate bowl, mix together the wet ingredients.
4. Add the wet ingredients to the dry ones, and mix thoroughly. Add a little additional liquid if the batter is too thick to easily spread on the waffle iron.

Yield: 4 waffles (about 2 servings)