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dairy-free buckwheat pancakes

Buckwheat Waffles With Mint, Berry & Hemp Salsa

If you are anything like us your favourite meal is breakfast, you've got yourself a sweet tooth and most days you have absolutely no time to even prepare the wholesome, delicious breakfast you are dreaming of.
Course Breakfast
Cuisine Healthy
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 285 kcal

Ingredients

  • 1 cup buckwheat flour sprouted; or spelt flour or sprouted whole wheat
  • 1 cup almond milk
  • 1 egg
  • 2 Tbsp coconut oil room temp
  • 2 Tbsp coconut palm sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon

Mint Berry & Hemp Salsa

  • 2 cups fresh cut berries of choice we used raspberries and strawberries
  • 1 tbsp mint leaves chopped (depends on how minty you like it)
  • 1 lime juiced
  • 1 Tbsp maple syrup
  • 1-2 Tbsp hemp seeds
  • Dash of sea salt

Directions

  1. Alternatively, you could top with chia berry jam, yogurt and fresh fruit
  2. Heat waffle iron and oil lightly.
  3. Mix together dry ingredients.
  4. Add wet ingredients and whisk by hand until smooth.
  5. Pour one third of the mixture into waffle iron and follow manufacturer’s directions.
  6. *If you don’t have a waffle iron, this recipe also makes tasty pancakes!

For the salsa

  1. Mix everything together thoroughly.
  2. If you have it sit overnight it makes the salsa sweeter.

Recipe Notes

*If you don’t have a waffle iron, this recipe also makes tasty pancakes! If you have it sit overnight it makes the salsa sweeter.

 

Mint Berry Hemp Salsa not tickling your fancy? Try this 3 Ingredient Strawberry Chia Jam as a pancake topper.