Ahhh, breakfast. My absolute favorite meal of the day. If given the choice to eat breakfast for every meal for the rest of my life, I’d do it. 100%. But Bailey, don’t you do intermittent fasting and skip breakfast? Well, kind of. Let me explain.
So when I first got into intermittent fasting (which i go into detail about in my post here), I was torn up about the thought of skipping breakfast. Like, I would literally get so excited about eating breakfast the following day that I wouldn’t be able to sleep at night. So skipping it and not eating until noon seemed highly impossible. BUT, then I thought, “why not just pig out on breakfast food at noon?” Yeah, that could work. Honestly, breakfast means literally break – fast, as in breaking your fast, which I would still be doing, just a little later in the day. Perfect!
Now that I’ve been intermittent fasting for almost half a year, I’ve grown to love having all that time before I eat my breakfast. It’s really made me a lot more creative in my meals because I have tons of time to prepare my breakfast, as opposed to waking up ravenous and making something as quickly as possible before I metaphorically starved to death.
It also turns out my undying love for breakfast means I have an undying love for all breakfast food, AKA pancakes and waffles.
*insert me daydreaming about the fluffy clouds of pillow-y goodness covered with ALL THE TOPPINGS about to float into my mouth*
Mmmmmmmmmmm so tasty. But since cutting out white flours, dairy, and refined sugars, I’ve had to do some experimenting to get back to my dessert-for-breakfast ways. One thing I’ve had tons of success with is buckwheat flour! Some knowledge for ya: buck WHEAT, turns out it’s not actually wheat! Yeah, it’s a seed. Come on naming people, why you gotta try to trick us like that? Alsooooo, it’s SUPER healthy. Packed with amino acids, vitamins, and minerals, while being low in calories and fat, talk about a superfood! It’s also high in protein and fiber, anddddd due to it’s unique amino acid composition it helps lower cholesterol, is anti-hypertensive, and aids in digestion by helping to relieve constipation.
And for all you plant-based and/or gluten-free health nuts out there, this is the flour for you. Because, you guessed it, buckwheat is gluten free!!! Weeeeeeeeeee for gluten freeeeee!
This is actually one of the first recipes I ever tried with buckwheat flour and it was so difficult to actually branch out and try more after this one was SO FREAKIN’ GOOD. But, I have made more that I’ll share in the future, although for now give this one a try and you’ll fall in love just like I did.
Pumpkin Spice Buckwheat Waffles
- ¼ cup oat flour
- ½ cup Bob’s Red Mill Organic buckwheat flour
- 2 Tbsp coconut sugar
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp baking powder
- ½ tsp sea salt
- 2 Tbsp pumpkin puree
- ¼ cup Silk Unsweetened Original Cashew Milk
- 1 banana
- 1 egg (or sub 1 flax egg for vegan option)
- Coconut oil to grease the waffle iron
- Maple syrup
- Barney’s Chocolate Coconut Almond Butter
- Daiya Dairy Free Cream Cheese
- Chopped walnuts
- Combine oat flour, buckwheat flour, coconut sugar, cinnamon, ground nutmeg, ground ginger, baking powder, and sea salt in a blender. Pulse several times to combine.
- Add the pumpkin puree, cashew milk, banana, and egg. Blend until just mixed.
- Turn your waffle iron on and lightly grease with coconut oil.
- Pour your batter in and cook according to your waffle iron’s directions. Mine is quite old and finicky, but I generally cook them for around 2-3 minutes.
- Remove from the waffle iron and top with maple syrup, Barney’s almond butter, Daiya dairy free cream cheese, and chopped walnuts.