A lot of waffle ...


buckwheat waffle editedThis is a great recipe for brunch.  You can make it dairy and sugar free by substituting milk and sugar with nut milk and agave.  And if you don't have buckwheat flour, normal plain is fine.  All combinations are good!  I love Buckwheat as it's much more wholesome and has a deeper taste than normal flour.

Buckwheat waffles 


1.5 cups of buckwheat flour

2 teaspoons of baking powder

1 teaspoon bicarbonate of soda

pinch of salt

pinch of cinnamon

2 eggs

4 tablespoons of brown sugar or unrefined sweetener such as agave

1 cup of milk - nut milk, rice milk or dairy will do.  I used Rude Health's coconut drink which I love.

¼ cup of water

1 cup of coconut yoghurt (or normal Greek yoghurt)

½ cup of coconut oil


Get your waffle machine on and heating up, alternately you can use a griddle pan (see below), it looks super cool.

Mix all of the dry ingredients into a bowl.  Melt the coconut oil, then whisk together with the eggs, milk, yoghurt and water.  Add into the dry ingredients to form the batter and whisk well so there are no lumps.  Pour into your waffle machine or griddle pan (see below for griddle instructions) and cook until golden.

Delicious with fresh fruit and maple syrup. I also made a coconut and almond butter to go with it.


Chickpea wafflesGriddle pan chick pea waffles

This recipe actually brings me on to one of my favourite pieces of equipment in my kitchen, one I couldn't live without: the griddle pan.  It's the only way to really char meat and veg and achieve that delicious barbecued flavour.  So many of my recipes involve griddling.  And Nigel Slater agrees:

"Nothing would part me from my hob-top griddle. It's heavy, yes, and a bugger to clean, and one day I just know I will drop it and watch in horrified slow motion as it shatters into a thousand pieces. But until I get the kitchen plans off the drawing board and into the hands of the builders, this is as near as I will get to that most evocative bit of menuspeak that is 'chargrilled'."

Watch out if you have an induction hob though, you need to make sure you buy the right pan for it.  A gas hob works much better.  And non stick ones don't really do it for me, get yourself a nice cast iron one.  I recommend this as a good starting point.


¾ cup chick pea flour (gram flour)

Big pinch of sea salt and pepper

1/3 cup of sparkling water

1 egg

1/2 teaspoon ground coriander (optional)


Whisk all the batter ingredients in a big bowl, so that there are no lumps.  I cooked these on my griddle pan which worked really well.  Heat up your griddle to a medium heat and lightly oil it.  Pour in the batter and swirl around until the whole pan is covered.  It will cook quickly and, like a pancake, you'll need to flip it with a spatula.

Delicious with avocado, prosciutto and feta - but they would also be great with bacon and poached eggs.