Here is a great rant and recipe to kick of the weekend!
I love nothing more than to sleep in with my hubby (7:30am) on a Saturday or Sunday and make my own brunch at home. I don’t like going out for brunch. It’s pretty much the worlds laziest meal, but to me, it just stresses me out.
I feel like brunch was intended to be eaten in your pajamas on a sunny porch somewhere out in the countryside, where you sit with your closest loved ones and eat to your heart’s content. Maybe you’ll go through 5 cups of coffee and then take a walk to help digest all of the carbs you just ate. Then you go home and take a nap.
But instead, most people get dressed and rush out to the nearest hipster den that boasts its craft coffee and nostalgic decor…all so you can wait in line for 2 hours for a plate of eggs or toast. You’ll most likely be seated elbow to elbow with your dining neighbors and chances are your server is going to be stressed out of his or her mind, cursing whoever’s idea it was to add a brunch menu to the restaurant.You’re lucky if you even get a free refill on your coffee. You’ll probably rush through your meal because there is another gaggle of twenty-somethings crowding the entrance to the restaurant just to repeat the cycle of nonsense and maple syrup.
Alright, I’m totally exaggerating here. BUT I’m sure some of you can relate to a similar experience! This is why I enjoy making my own “brunch” at home. (I usually wake up pretty early, so 9:30am still qualifies as brunch, right?)
I was so excited to use my new waffle iron last week, so I developed a recipe for waffles that would satisfy my craving for delicious carbs, and also not make me feel like a piece of lard afterwards. These waffles are completely free of wheat flour and they are low in sugar and oil. I tried to make them a little more protein-y with the use of Greek yogurt and some egg whites!
All you will need is a waffle maker. If you don’t have one of those, then the batter would be great for pancakes too! I love to use buckwheat flour because it has such a great nutty and complex flavor. I added the coconut flour for volume and its natural sweet aroma. It also helps to cut the grassy flavor of the buckwheat in case you’re not too crazy about that.
Buckwheat and Coconut Flour Waffles
makes 4-6 waffles
- 1/2 cup buckwheat
- 1/2 cup coconut flour
- 1.5 tsp baking powder
- pinch of salt
- 1 egg
- 2 egg whites
- 3/4 cup greek yogurt
- 3/4 cup almond milk
- 1.5 tbsp coconut oil
- 1 tsp vanilla extract
- In a large mixing bowl, whisk together the dry ingredients
- add the wet ingredients and mix until combined. The batter will be a little on the thick side, kind of like the consistency of cake icing. Coconut flour tends to soak up a ton of liquid, so add more almond milk if needed.
- turn your waffle iron on to medium high heat and cook!
- I serve mine with sliced bananas, maple syrup, and peanut butter or sunflower butter. So good!