Blueberry Ginger Buckwheat Waffles

We could go on and on about the health benefits of ginger and why I need it in my life, but honestly? I'm a slave to its flavor. Mr. Vedge loves to make a ginger syrup for his cocktails and I always add ginger to my juice, so we usually have a few knobs on hand. I decided to add some extra ginger juice to this waffle recipe and seeing as blueberry and ginger are made for each other, the sweet & spicy flavors came right through in this recipe. 

Lately, my base waffle flour is buckwheat. Sometimes I do half buckwheat and half cornmeal, and that tastes great, too. It's heartier, lumberjack-y, and more energizing for me than a white or whole wheat flour, both of which typically make me crash within the hour. These waffles aren't going anywhere, they're here to keep you firing all morning. 

Blueberry Ginger Buckwheat Waffles

Wet:

1 cup almond milk

2 tbsp coconut oil, melted

1-2 tbsp coconut nectar (or maple syrup)

1 tsp vanilla extract

1 tbsp fresh ginger juice (optional, but adds more zing)

Dry:

1 cup buckwheat flour (or try 1/2 cup buckwheat with 1/2 cup cornmeal for a lighter flavor)

1 tsp baking powder

1 tsp cinnamon

1 tsp ginger powder

1/4 tsp sea salt

Organic blueberries

Preheat waffle iron. Spray with coconut oil spray or coconut oil to prevent sticking. 

Whisk together wet ingredients first, then add in dry. Mix together, then fold in blueberries.

Makes 3-4 medium sized waffles or 2 large waffles. You can double this recipe and freeze any extra waffles for later. I like to serve with raw almond butter or coconut butter and coconut nectar on top.