Banana buckwheat waffles with tahini maple drizzle

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I got a waffle maker for Christmas and have been loving experimenting - these are my favourite sweet waffles so far. A simple gluten-free and vegan batter. I’ve served mine topped with a delicious tahini, maple drizzle but you could serve them with compote, sliced fruit, yoghurt, nut butter. But don't worry if you don’t have a waffle iron, you can use this batter to make pancakes too!

Banana buckwheat waffles with tahini maple drizzle

Gluten-free / Dairy-free / vegan

Difficulty: easy

Time: 10-12-mins

Serves 2-3

Ingredients

For waffles

  • 200g buckwheat flour

  • 2 large or 3 small bananas (about 200g with skins removed)

  • 25g pea protein powder (optional or replace with more buckwheat flour)

  • 2 tsp baking powder

  • 250ml unsweetened almond milk

For drizzle

  • 2 tbsp tahini

  • 3 tbsp maple syrup

Method

  1. Add all the waffle batter ingredients to a blender and mix until smooth

  2. If making waffles, heat the waffle iron and add batter (I add 4.5-5 tbsp per waffle but adjust to suit your machine). Cook as per your waffle iron’s instructions. Or if making pancakes, heat a little coconut oil in a frying pan, heat and add 2-3 tbsp of mixture, cook for 2-3 minutes on each side until golden and cooked through.

  3. To make the drizzle, simply mix together the tahini and maple syrup and drizzle over the waffle/pancakes or top with other toppings of your choice.

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