Carob Buckwheat Waffles Or Pancakes (Gluten Free, Dairy Free)

• 1 cup buckwheat flour
• 2 1/2 2 1/2 tablespoons tapioca starch or 2 1/2 tablespoons potato starch
• 1/2 cup carob flour (powder)
• 1/2 teaspoon salt
• 1/2 cup walnuts (optional) or 1/2 cup pecans, chopped (optional)
• 1 1/2 teaspoons baking soda
• Nut Milk
• 1/2 cup raw nuts
• 2 cups boiling water, divided
• 1/2 teaspoon vitamin C powder (unbuffered, corn-free)
• 1/3 cup walnut oil (or other oil)
• 1 tablespoon vanilla
• 2 eggs, separated (optional)

1. Preheat your waffle iron.
2. Pour the flour into a large mixing bowl. Add the starch, carob powder, salt and chopped nuts.
3. In the blender, grind the remaining nuts to a fine meal. Scrape the bottom and sides of the jar; add 1 3/4 C boiling water, vitamin C crystals, oil and vanilla; blend for one minute.
4. If using optional eggs, mix yolks (if desired) into the batter and beat the whites, in a small bowl, to soft peaks. Use a rubber spatula to fold them into the batter (in the next step).
5. Pour the liquids over the dry ingredients. Whisk lightly until the mixture is blended.
6. Combine the remaining 1/4 C boiling water with the baking soda (it will foam up). Stir to dissolve and whisk into the batter.
7. Use a measuring cup to pour 1 C batter into the heated waffle iron. Cook until done.
8. If making pancakes, it makes 12-15 large ones.

buckwheat flour, tapioca starch, carob flour, salt, walnuts, baking soda, nut milk, nuts, boiling water, vitamin, walnut oil, vanilla, eggs

Taken from www.food.com/recipe/carob-buckwheat-waffles-or-pancakes-gluten-free-dairy-free-369368 (may not work)