Buttermilk Waffles

These are made the traditional Californian way, albeit with gluten free flour, and with my own quick variation on buttermilk.

Buttermilk needs to mentioned here first. To make it yourself take 1 cup of full fat cows milk or plant milk and add 1 tablespoon of lemon juice or raw apple cider vinegar and leave for 15 minutes. It will thicken and curdle - you have buttermilk!

For those that make sourdough at home I have also noted to add starter discard for even more of a gut friendly boost.

Ingredients:

1 cup of buttermilk

1 cup of plain flour (I use gluten free from Doves Farm or naturally gluten free buckwheat flour)

1 tablespoon of maple syrup

1 teaspoon of vanilla paste

1 tablespoon of ground almonds

1 egg

1 teaspoon of bicarbonate of soda

1 teaspoon of baking powder

Method: Whisk the egg, to add air, in a mixing bowl, then add vanilla. Next sift in the flour, followed by all the dry ingredients and stir in well so you have a nice thick airy batter. Ladle this onto your waffle maker (this recipe makes 3 waffles) as per your makers instructions. Finish with maple syrup!

NB - for those that make sourdough at home, sourdough starter discard is wonderful in these waffles so add with the flour when mixing.

We like to eat ours with the natural fat, protein and fibre provided by natural yoghurt and chia jam. You could also add nuts, seeds and blueberries!