Waffles for breakfast. There are few things quite as exciting as a weekend brunch of waffles, drizzled and loaded with all your favourite things.
Pancakes would be a close rival, and I sure do love them, but even they can’t live up to the crisp exterior and fluffy inner that waffles have to offer.
They’re even better with the goodness and fragrance of slightly sweet and aromatic green tea and ginkgo powders which work beautifully with chocolate and orange flavours.
Ginkgo’s support for mental focus and memory makes it a great ingredient to incorporate into breakfast.
I love to top mine with chocolate and orange syrup and squeeze over the juice of an orange and especially the pretty pink juice of a blood orange when in season.
Just as good for breakfast as for dessert. Dessert for breakfast anyone? Top with ice cream or whipped coconut cream and sugar dusted berries for a summertime treat. Or get indulgent with chocolate shavings and warm salted caramel sauce on top of your ice cream! They really are the perfect canvas for all of your favourite toppings. I love to make a quick compote with mixed berries and a touch of stevia, simply heated until juicy and syrupy and then drizzled on my waffles while still warm.
You can win yourself a whole selection of super nutrition powders and herbal teas from Indigo Herbs including the powerful Ginkgo and Sencha Green Tea used to make this recipe.
Plus find even more incredible products now on offer like top quality Spirulina, Maca and Baobab with up to 25% off until the end of June!
There are six amazing products available to win worth almost £65, with two winners winning three each. Open Europe-wide.
Green Tea Sencha (Loose Herbal Tea) Powder 100g worth £4.99
Ginkgo Powder 100g worth £6.99
Ginkgo, Orange and Green Tea Buckwheat Waffles
Makes 4 round waffles
- 1 cup buckwheat flour
- 1.5 tbsp tapioca starch OR 1/2 tsp xantham gum
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 tsp Sencha Green Tea powder
- 1 tsp Ginkgo powder
- 3 tbsp granulated stevia or erythritol
- 1 orange
- 1.5 cups unsweetened soya or almond milk
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
- Start by heating your waffle iron.
- Add all the dry ingredients to a blender jug or a large bowl, plus the zest of the orange.
- Add the juice of half the orange to the almond milk and stir, leave for a few minutes to curdle.
- Add the coconut oil, vanilla and milk to the dry ingredients and blend or whisk until smooth.
- Lightly spray your waffle iron with oil spray (I use coconut) and add enough batter to coat the grill.
- Leave undisturbed for 3-5 minutes depending on your waffle iron’s recommendation and continue to cook until crisped to your liking.
- Serve with your favourite toppings and squeeze over the remaining orange juice, if you wish.
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