Sprouted Buckwheat Amaranth Hippie Waffles
60 minutes minutes
1 hour 20 minutes
What You Will Need
- vitamix/or any blender
- waffle maker or pan to make pancakes
- 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).
- Leave for 8-24 hours to fully sprout.
- 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)
- Blend the batter.
- 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. 🙂
- The batter should be very very thick! if watery the waffles can turn out doughy on the inside.
- Make the waffles. Each round may take 13-15 minutes depending on your waffle iron.
- 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.
- 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.
- 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.