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Sprouted Buckwheat Amaranth Hippie Waffles
prep time
20 minutes
cook time
60 minutes minutes
total time
1 hour 20 minutes
10 Waffles
What You Will Need
  • vitamix/or any blender
  • waffle maker or pan to make pancakes
  1. Soak your seeds.
    Pour all of your pumpkin seeds, amaranth & buckwheat groats into a 64 oz mason jar (I put the one I use in the notes above) with your 1/4 cup of apple cider vinegar. Fill the jar with filtered water and place on top of fridge or somewhere warm (around 80/85 degrees).
  2. Leave for 8-24 hours to fully sprout.
  3. Drain water.
    Drain the water out of the jar and discard this water. Now get your 3 cups of filtered water. (this is a good time to turn on your waffle maker to heat up)
  4. Blend the batter.
  5. Blend all of the waffle batter with the soaked seeds, 2-3 cups filtered water (add 2 cups first, if it doesn’t blend well add the rest of the water, coconut oil, salt, spices and remained ingredients. I recommend taking 1/2 of the batch at a time and blend on high speed in blender or Vitamix for 3 minutes until fully liquid & blended. 🙂
  6. The batter should be very very thick! if watery the waffles can turn out doughy on the inside.
  7. Make the waffles. Each round may take 13-15 minutes depending on your waffle iron.
  8. Pour the batch into your pre-heated waffle maker and wait for the light to turn on that they are completed. They will make 4 rounds of 4 huge waffles. Please note this will be different depending on the waffle maker you are using.
  9. How to store:
    Store in freezer in a zip-lock with parchment paper each layer ( so they don’t stick together). They will last in your freezer for 2-3 months and your fridge a little over a week.
  10. How to reheat:
    Place in oven with broiler on for about 5 minutes – or a toast oven would work great too. You will know they are done when the edges are crisp and inside is warm.
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