Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup organic raw cocoa powder
• 1/4 cup organic pure cane or coconut sugar
• 1 tablespoon baking powder
• 1 teaspoon cinnamon, optional
• 1/2 teaspoon mineral salt
• 1 2/3 cup unsweetened almond milk, or milk of choice
• 1/4 cup light flavored olive oil or coconut oil
• 1 teaspoon vanilla, optional

Maple Nut Butter Syrup (serves 2)

• 4 tablespoons almond butter or nut butter of choice
• 4 tablespoons pure maple syrup
• 2 tablespoons water, + more as needed

Method of preparation:

1. First, mix your nut butter syrup. Combine ingredients in a small bowl and stir until smooth. For thinner syrup use more water. Set aside.
2. Preheat waffle maker to manufacturer’s instructions.
3. In medium size bowl, combine the flour, cocoa, sugar, baking powder, salt. Add nut milk, oil and vanilla, mix until combined.
4. Pour batter on to waffle iron, close and cook about 3 – 4 minutes (or according to your waffle makers instructions). Gently remove waffles and serve right away. You can also keep waffles warm in a preheated oven at 200 degrees F., keep waffles on a cookie sheet until all waffles are ready.
5. Serve with the maple nut butter syrup and sliced bananas.
6. Store any leftovers in the refrigerator or freezer. If freezing, when ready to use let thaw. Toast your waffle and you’re all set.
7. Makes 2 extra large waffles (the size shown here) or 6 – 8 smaller ones.