In a medium bowl sift buckwheat, brown rice, tapioca flour, baking powder and cinnamon. Stir together with a whisk and then use a spoon to create a well in the centre of the flour mixture.
In a bowl or measuring jug place the linseed meal and water and whisk together until mixture begins to thicken. Set aside to thicken further.
Pour in the linseed 'eggs' as well as the coconut milk into the well of the dry ingredients. Whisk together carefully, gradually pulling flour mixture from side with the liquid.
Set mixture to the side and turn on waffle iron. Once the waffle iron is to temperature pour approximately ½ cup of waffle batter into each mould. The amount of batter needed per waffle will depend on the size of the waffle iron.
Once cooked, serve with coconut yoghurt, seasonal fruit of choice and roughly chopped nuts.
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Notes
Store leftover waffles in an airtight container on the bench top for 2 days.Did you make this recipe? Don't forget to tag @ournourishingtable on Instagram.