Is there anything nicer than a lazy weekend morning? Well... probably getting to have a lazy weekday morning, but you get the point. I think it's nice to celebrate the little moments, and waffles just feel like a celebration, don't they? When I go out for brunch, I usually don't order pancakes or waffles because "I could make them at home." But then I don't. Also, consisting of mainly refined carbohydrate, they give you a sugar high with the resultant crash, leaving you with the mid-day slump carb-rich diets are known for.

You probably know where I'm going with this - I healthy-fied them as much as I could. Buckwheat, despite it's name, is not a grain. It is technically a seed, and is high in protein and gluten free. It is also a good source of manganese, copper, magnesium and fiber - all things that can be lacking in a standard American diet.

I used a mixture of kefir and whole milk, because that is what I had, but you could use buttermilk instead. This recipe serves 3, and is easily doubled.

I hope you enjoy these as much as I do!

Buckwheat Waffles

Ingredients

1 cup buckwheat flour
1 tablespoon xylitol
1 ¼ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
1 cup kefir
¼ cup whole milk
¼ cup melted coconut oil
1 large egg

Instructions

Preheat your waffle iron.
Mix together the buckwheat flour, sugar, baking powder, baking soda, salt and cinnamon.
In a liquid measuring cup or another bowl, whisk together the kefir, milk, melted coconut oil and egg.
Pour the wet mixture into the dry mixture and stir together until there are only a few small lumps remaining.
Pour batter onto the hot waffle iron plates, close the waffle iron and cook until the waffles are letting off steam and are lightly crisp to the touch (this might take longer than your waffle iron suggests).
Serve immediately or place in 170C oven to keep warm.

Serve with any of: maple syrup, greek yogurt, almond butter, jam, berries and/or sliced banana.

I hope you like these as much as I do!

Dr. Kaleigh