Instructions

In a mixing bowl, combine the almond milk, oil, pea protein, and sugar; mix well. Add the flours and mix well. Stir in salt and baking soda. Scoop into a waffle iron (makes 4 standard square waffles) and cook until golden brown. Serve and enjoy!

There's something special about a crispy stack of waffles on a weekend morning or with brunch. These delicious waffles will satisfy that craving while keeping your meal gluten-free and vegan!

We guarantee you won't be able to tell the difference between these crisp and fluffy waffles and traditional wheat-based waffles. Enjoy!

Crispy Buckwheat Waffles

• ½ cup plus 2 tablespoons unsweetened almond milk
• ¼ cup Anthony's Coconut Oil, melted
• 2 tablespoons Anthony’s Organic Cane Sugar
  
  
• ⅓ cup Anthony’s Buckwheat Flour
• ⅓ cup Anthony’s Brown Rice Flour
• ¼ teaspoon salt
• ¼ teaspoon baking soda

1. In a mixing bowl, combine the almond milk, oil, pea protein, and sugar; mix well.
2. Add the flours and mix well.
3. Stir in salt and baking soda.
4. Scoop into a waffle iron (makes 4 standard square waffles) and cook until golden brown.
5. Serve and enjoy!

Prep time: 10 minutes

Cook time: 3-4 minutes

Yield: 4 waffles