Buckwheat waffles

Ingredients for 1 servings:

• 4 eggs, separated
• 500 ml oat milk (oat drink), can also be other milk
• 100 g coconut blossom sugar or other sugar
• 1 packet of vanilla sugar (e.g. with cane sugar)
• 360 g buckwheat flour
• 4 tsp cream of tartar baking powder
• 1 pinch of salt
• little fat for the waffle iron

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

gluten-free, low-fat

Beat the egg whites until stiff and set aside. Combine 500 ml of milk with approximately 100 g of coconut blossom sugar, a sachet of vanilla sugar, and the egg yolk. In a separate bowl, combine the buckwheat flour with the baking powder and a pinch of salt. Then, using a hand mixer, slowly stir the flour mixture into the egg and milk mixture. Finally, carefully fold in the beaten egg whites. Lightly grease the waffle iron and bake waffles one after the other. The waffles taste wonderful with fruit salad, yogurt (we always use coconut yogurt), or cherries. They go well with anything.