Ingredients

The following ingredients have 4 Servings
  • 1 cup (150 grams) + buckwheat flour or gluten free oat flour
  • ¼ cup (50 grams) plant-based protein powder or additional oat flour
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 ¼-1 ⅓ cups non-dairy milk (adjust to desired thickness)
  • 1 Tablespoon apple cider vinegar or lemon juice
  • 1 (100 grams) ripe banana
  • 4 Tablespoons melted refined coconut oil or naturally refined avocado oil (see notes for substitutes. 
  • Optional Sweetener – maple syrup to taste
  • Optional – 1/2 teaspoon vanilla extract

Instruction

  • In a medium-sized bowl, whisk together the dry ingredients (flour, protein powder, baking soda, and salt). 
  • In a second, smaller bowl, whisk together the milk and apple cider vinegar. After a few minutes, it will start to curdle as real buttermilk does. 
  • When the liquid has curdled, blend it with the banana. 
  • Add the wet ingredients to the bowl with the dry ingredients. Whisk to combine, being careful not to overmix. 
  • Let the batter rest for 5 minutes. Meanwhile, heat a waffle iron over low to medium heat. Grease with coconut oil or butter. 
  • Once heated, pour ⅓ cup of the waffle batter into the waffle iron. *Note – ¼-½ cup batter may be used depending on the size of the waffle maker. Help the batter spread with a palette knife or the back of a wooden spoon.
  • Cook the batter 2-4 minutes before removing it from the waffle iron. * Note that each waffle maker cooks differently, so check progress at 2 minutes.
  • Repeat the cooking process until all the batter has been used. 
  • Let the waffles cool on a plate or baking rack.
  • Store in the fridge for up to 4 days or freezer for up to 3 months.