Coconut kefir waffles
Updated: Aug 28, 2018
Grain free, dairy free, naturally sweetened, gluten free
These waffles are ridiculously good. Every time I make them I am amazed how so few ingredients can come together to create a golden, crispy on the outside & fluffy on the inside waffle.
Buckwheat is a seed & funnily enough not at all related to wheat. Its high fibre & protein content, containing all essential amino acids, make it a great choice for breakfast. Buckwheat is classified as a pseudo-grain as it can be used like most common grains such as barley or oats. However, it stands out from these grains as it is a great source of the amino acid lysine which is often limited in other grains.
I love making a double batch of the batter on the weekend and storing half in the fridge for waffles during the week. Because once you've got the batter you're just 5 minutes away from mid-week waffles. Personally, I couldn't think of anything better.
Coconut kefir is a fermented drink made from water kefir grains & coconut milk. It is a probiotic, therefore aids in increasing the good bacteria within the gut. It may assist with reducing bloating, enhancing the digestion of foods and boosting the immune system.
Why soak? Soaking grains and seeds for 12 - 24 hours allows for easier digestion & absorption of nutrients in the gut.
Coconut Kefir Waffles
Makes 4 waffles
Start the night before by soaking the buckwheat & millet
1/2 C buckwheat groats
1/2 C millet
1 C coconut kefir
1 banana, peeled
1 tsp pure vanilla powder or vanilla extract
1 tsp ground cinnamon
Coconut oil, to grease the waffle pan
Begin this recipe the night before by soaking the buckwheat & millet in a large bowl covered generously with filtered water.
In the morning (or after 12 hours) drain & rinse the buckwheat & millet. Place in a high speed blender along with the coconut kefir, banana, vanilla & cinnamon.
Blend on high for 2 minutes or until completely smooth & creamy.
Let the batter rest for a few minutes while you heat your waffle maker.
I like to het mine to the second highest temperature to get a nice golden brown outside. Once hot, grease lightly with a little coconut oil. Ladle in 1/3 C of the waffle mixture, let it spread out a little & close the lid.
Let the waffle cook, undisturbed, until your waffle timer goes off. Mine takes approximately 4 minutes. Carefully remove from the pan. Repeat steps 5 & 6 until you have used all the batter.
Alternatively, store the batter in a sealed glass jar in the fridge for up to 2 days.
Serve the cooked waffles with more coconut kefir, fresh berries, cacao nibs, peanut butter & maple syrup.
Enjoy this macro nutrient balanced breakfast!
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