Breakfast waffles with cranberry
I am not sure how about you, but I believe Christmas comes with extended breakfast. And since breakfast is my favorite meal of the day I do something extra for breakfast at Christmas. On a day like that I always make a healthy breakfast, because we eat a lot during those days that I want to start the day healthy. These waffles are a perfect addition to your Christmas breakfast or brunch, they are nutritional, delicious and healthy!
Baking time: Approximately 5 minutes
Amount: 4-6 waffles
- Waffle iron
How to make it?
Preheat the waffle iron.
Put the buckwheat flour in a mixing bowl. If you use a mixer you can also put it in the bowl of it. Add the baking soda, honey, egg and plant based milk. I used almond milk which doesn’t make this recipe nut free, but you can vary with the milk. Mix all ingredients into a smooth batter.
Divide the batter equally with a spoon. Because the iron is quite high you need approximately 3 spoons per side. Close the iron and let the waffles bake.
Keep a close eye on them, they are ready within a few minutes. If they are already brown on top, you can leave them just a little longer to make sure they are easier to remove from the iron.
While the waffles are baking you can warm the cranberries in a saucepan, optionally with some honey. You can of course always use more cranberries if you like.
Warm the mixture and you can later divide it over the waffles as a compote.
When these waffles are ready you can bake the next ones. You can lay them on a plate and cover with the cranberry compote.
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