Graham Family Waffle & Pancake Recipe

In our house we love to eat a big pancake or waffle breakfast every Sunday. We used to use multiple recipes before I whipped this one up to work as both a waffle or pancake recipe. What’s even better about this recipe is that it’s a big one – so it makes for an easy school day breakfast warm-up on Monday morning. If you prefer a smaller batch, please cut it in half.

Ingredients:

2 cups buckwheat flour
2 cups spelt flour
2 rounded tablespoons baking powder
1 tsp himalayan salt

4 1/2 cups soy milk
1/2 cup earth balance buttery spread (melted)
1/4 cup coconut sugar (or organic cane sugar)
3 rounded tbsp flax
3 tsp vanilla

*Optional:

1 1/2 Tbsp cinnamon

Preparation:

In a large bowl, combine first 4 ingredients and set aside. In a medium sized bowl, whisk together soy milk, melted butter, coconut sugar, flax, and vanilla (and *cinnamon). Pour whisked ingredients into dry ingredients and stir until well combined. Let mixture sit for 5 minutes while you warm either your waffle iron or pancake griddle.

If making waffles, this recipe will make approximately 10 waffles. Batter should be poured to cover to the edge of the waffle iron – but not pour over (we use approximately 3/4 cup for our waffle iron). Cook waffles for 4-5 minutes each.

If making pancakes, measure out batter with 1/3 cup scoop for the perfect sized pancake (I cook 4-5 of these at a time on my griddle). Cook for 4 minutes (cook 3 minutes, flip, cook remaining 1 minute).

Serve either with a multitude of toppings such as: earth balance buttery spread, earth balance crunchy peanut butter, maple syrup, coconut nectar, agave syrup, coconut whipped cream, fresh berries, or cooked berry sauce. Enjoy!