Buckwheat Buttermilk Waffles or Pancakes

I love these waffles. Nutritious, easy to do and a great start to any day, but it's Sunday at it's best!
This recipe serves 2-4. The best way to grind the flax seeds is to dedicate a coffee grinder the task. Keep the remainder in the refrigerator or freezer until ready to use.
Love to hear what you think!

Ingredients

1/2 cup buckwheat flour
1/2 cup oat flour
2 TBS. ground flax seeds
1 1/2 tsps. baking powder

 combine with a wire whisk

 stir the next 4 ingredients together in a bowl

2 Tbs. Hazelnut oil
1 Tbs. maple syrup
2 egg whites
1 cup buttermilk

Add the liquid to the flour mixture, whisk until smooth.

For the pancakes:

Preheat a dry cast iron skillet or a pancake griddle over medium heat. Add 1/3 cup of batter for each pancake. Cook each pancake until golden brown on both sides and cooked through. Serve with blueberries and or blackberries and maple syrup.

For the waffles:

Use 1/3 cup batter for each waffle. Cook until golden and cooked through. Continue until all the batter is used. Let uneaten waffles cool on a rack to prevent soggy waffles.  Freeze remaining cooked waffles in a resealable bag. Reheat in a toaster for a quick delicious breakfast treat during the week.

Recipes, writing and photos by Karen Pickus 2011
Courtesy Karen Pickus 2011