Waffles and pancakes are two of my favourite things to make when it comes to recipe creation and also photography. There’s so many different flavour and styling opportunities and they’re just something that I really enjoy whipping up and setting up the shoot for. I think everyone has their favourite dishes when it comes to food photography and I know that mine change all the time!
I go through stages of being in love with my waffle maker and using it all the time, before then forgetting about it for a month or two. I’m actually on my second one now and this has been my favourite by far! I’ve spoken about it a little on Instagram and will do a full kitchen gadded blog post soon! They’re fairly inexpensive, easy to clean & use and if you like waffles, I would definitely say they’re worth the money!
Waffles are the ideal weekend breakfast for when you have a little more time in the morning or if you’re looking to treat your friends and family.. or even just yourself. You can serve them with both sweet and savoury toppings and everyone can customise their own with whatever they fancy! I love a sociable buffet style breakfast, as this was something that me and my family would enjoy all of the time growing up!
These waffles are gluten, dairy and refined sugar free using buckwheat flour as the GF flour option. You could experiment with different GF flour blends, but I find this one to be my personal favourite.
Ok.. also, we NEED to talk about this sauce for a second here. I mean, it’s pretty much the star of the show and I promise you, you’ll be wanting to pour it over everything for the next week. Peanut butter and maple is obviously a winning combination.. I don’t really need to say anything else here do I?! It’s sweet, slightly salted and just so damn delicious.
Ingredients
- 1 cup buckwheat flour
- 2 tbsp maple syrup
- 2 whole eggs
- 1/2 cup almond milk
- Tsp ground cinnamon
- Pinch sea salt
- 2 Tbsp olive Oil
- Tsp baking powder
- Handful Chocolate chips
- Oil spray or vegan butter for cooking
- 2 Tbsp Pic’s Smooth peanut butter
- Tbsp maple syrup
- Pinch of salt
- Water
Method
In a blender, combine the flour, milk, eggs, maple syrup, oil, cinnamon, baking powder and salt, then blend until you’re left with a smooth batter.
Stir through the chocolate chips.
Preheat your waffle iron and lightly spray or brush with some cooking spray or vegan butter.
Once the waffle maker is nice and hot, pour in your batter and cook according to the instructions. Repeat this for the remaining mixture. I found this made 3 large waffles.
Meanwhile, for the sauce, combine the peanut butter, salt and maple syrup, then gradually add in a little water whilst mixing so that you create a pourable consistency.
Serve the waffles topped with some fresh fruit and a generous drizzle of the sauce.
