Healthy Buckwheat Waffles with a Soft-Textured Crunch
Preheat waffle iron on med-high or high heat, depending on your particular griddle's heat sensitivity. You want the griddle hot when the batter makes contact, so have it hot and ready for your first batch. While waffle iron is warming, coat with butter or grape seed oil to prevent sticking.
Pour almond milk into measuring cup and add vinegar. Stir and let rest for 5 minutes. Combine milk mixture with oil and eggs in medium-sized mixing bowl. Stir to blend.
In medium bowl, stir together all dry ingredients. Add wet ingredients and whisk until smooth. Pour onto hot griddle and cook in batches. I get sixteen waffle squares from one batch of batter.
Remove waffles quickly onto cooling rack. If time allows, make double batch to freeze for later - very helpful time saver. Enjoy!