I love peaceful vacation mornings. The mornings where you don’t really wake up but are just gently roused by the sunlight and the gentle breeze coming through the half open window. Looking at your watch through half lidded eyes, the time registers- but it doesn’t matter because somewhere back in your subconscious you know you are right where you are supposed to be. You don’t have to be up yet. You snuggle deeper into the down comforter and find Hubs feet with yours- just enough to anchor yourself to him, and fall again back through the barriers of sleep and wakefulness as the familiar sounds of peaceful vacation mornings swirl around you.
I cook to feed the ones I love. These buckwheat waffles are pretty much perfect for any weekend morning. They also happen to be Gluten FREE (if you leave out the whiskey). And you can very easily take it dairy free by substituting the buttermilk for coconut milk and the butter for coconut oil. So now you’ve got Gluten free, dairy free, soy free- awesome weekend waffles!
These Buckwheat waffles have the best texture too, I left them in the iron until they stopped giving off steam and they are nice and crispy on the outside with a soft fluffy crumb. We topped them with the coconut cream, toasted coconut flakes, and local honey.
Buckwheat Whiskey Waffles
Yield: About 10
Time: 30 Minutes
2 Cups Buckwheat Flour
2 Tbsp Turbinado Sugar
2 1/2 tsp Baking Powder
2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
3 Cups Buttermilk- (I used Powdered which I always have on hand)
(or 3 Cups Low Fat Canned Coconut milk + 2 tbsp lemon juice allow to curdle 5 min)
1/2 Cup Butter (melted) – or one stick (or 1/2 cup Coconut oil melted)
1 oz Whiskey
Combine Dry ingredients together in a batter bowl, melt butter and set aside to cool. Whisk eggs into buttermilk, then slowly add in butter whisking to combine. Add your Wet ingredients to the dry mix in the batter bowl and mix until there are no lumps, and batter is silky smooth.
Heat your waffle iron according to the manufactures instructions. Cook until they finish letting off steam, and avoid stacking if you want them to stay crispy on the outside. I place them in a 200 degree oven to keep them warm- additionally I will reheat them from the freezer in a 400 degree oven to re-toast them for 5-7 minutes, but keep an eye on them they will dry out quick and become one giant crouton.
1 Can full fat coconut milk (liquid drained)
2 Tbsp Sugar
Whip until light and fluffy, about 3 minutes. Avoid whipping any longer or it will separate and turn to butter. You’re just looking for a light whipped cream texture to top your waffles with.