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Sprouted Buckwheat Amaranth Hippie Waffles
prep time
20 minutes
cook time
60 minutes
total time
10 Waffles
What You Will Need
  • vitamix/or any blender
  • waffle maker or pan to make pancakes
  1. Soak your seeds.
  2. 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.
  3. Fill the jar with filtered water and place on top of the fridge or somewhere warm (around 80/85 degrees).
  4. Leave for 8-24 hours to fully sprout – you can leave for up to a month to ferment. (The longer the better in my opinion.)
  5. Drain the water out of the jar and discard this water.
  6. Now get your 3 cups of filtered water. (this is a good time to turn on your waffle maker to heat up)
  7. Blend the batter.
  8. Blend all of the waffle batter with the soaked seeds, 2-3 cups filtered water
  9. Add 2 cups first, if it doesn’t blend well add the rest of the water, coconut oil, salt, spices and remained ingredients.
  10. If you have a small blender 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.
  11. The batter should be very very thick! if the batter is watery the waffles can turn out doughy on the inside.
  12. Make the waffles.
  13. Each round may take 13-15 minutes depending on your waffle iron.
    Sprouted Buckwheat Amaranth Millet Hippie Waffles
  14. How to store:
    Store in freezer in a zip-lock with parchment paper each layer (so they don’t stick together).
  15. They will last in your freezer for 2-3 months and your fridge about a week.
  16. How to reheat:
    Place in oven with broiler on for about 5 minutes – or a toaster oven would work great too. You will know they are done when the edges are crisp and inside is warm.

Sprouted Buckwheat Amaranth Hippie Waffles

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