Buckwheat Pumpkin Flax Waffles
Makes 7 Waffles
Confession — I am really, really, really not a morning person. The conversation between my 5 year old and myself tends to go something like this most mornings:
“Mamma, I don’t think you’ve found your wits yet”.
“Yes darling — mamma is searching for her wits in her coffee and will find them soon.”
So in light of this revelation, I need a super speedy breakfast that requires minimal actual thinking to be done on my part — Cue these super duper crispy waffles. I batch cook them on the weekends and because they freeze so wonderfully, I just pop them in the toaster on a busy weekday morning and that is breakfast sorted for the whole family. They are high in protein and full of complex carbohydrates that will keep me satisfied until lunchtime. The list of toppings is endless, but here I have served it with caramelized bananas and plums, with an almond butter drizzle and a sprinkling of pistachios.
One waffle provides 334 calories, 8g of fibre, 11g of protein and 35% of my daily Vitamin A requirements.
· 200g Buckwheat flour
· 1 tsp Baking Powder
· 1 tsp Baking soda
· 1 tsp Cinnamon
· 20g Flaxseed
· ½ tsp Salt
· 30g Protein Powder (I used Neat Nutrition Whey Protein)
· 3 Eggs
· 2 Bananas
· 120g Canned Pumpkin Puree
· 170ml Milk (I used Almond Milk)
· 3 tbsp Maple Syrup
· 1 tsp Vanilla extract
· 80g Organic Coconut Oil — melted
· In a large bowl, combine the first 7 (dry) ingredients.
· In a medium bowl, mash the bananas.
· Add the eggs to the bananas and whisk together.
· Add the pumpkin purée, melted coconut oil, maple syrup and vanilla extract.
· Whisk again until fully combined.
· Pour this liquid mixture into the dry flour mixture and mix well.
· Slowing add the milk a little at a time until thoroughly combined, even though it will still be a bit lumpy due to the banana.
· Preheat your waffle iron.
· Spray with a little non-stick oil and spoon the batter carefully onto the heated waffle iron and close the lid.
· Depending on your waffle iron, it will take approximately 10 minutes for the waffles to cook and crisp up nicely, but do keep checking so that they don’t dry out and burn.
· Once the waffles are done, serve immediately with your choice of toppings or transfer them to a cooling rack to cool before you pop them in the freezer.
· TIP — As tempting as it might look, don’t actually stack the waffles on top of each other or they will lose their crispy-ness.
Calories — 334
Fat — 16g
Carbohydrates — 41g
Fibre — 8g
Protein — 11g
Vitamin A — 35%
Vitamin C — 6%
Calcium — 13%
Iron — 13%