Carob Buckwheat Waffles Or Pancakes (Gluten Free, Dairy Free) - cooking recipe

Ingredients

1 cup buckwheat flour
2 1/2 2 1/2 tablespoons tapioca starch or 2 1/2 tablespoons potato starch
1/2 cup carob flour (powder)
1/2 teaspoon salt
1/2 cup walnuts (optional) or 1/2 cup pecans, chopped (optional)
1 1/2 teaspoons baking soda
Nut Milk
1/2 cup raw nuts
2 cups boiling water, divided
1/2 teaspoon vitamin C powder (unbuffered, corn-free)
1/3 cup walnut oil (or other oil)
1 tablespoon vanilla
2 eggs, separated (optional)

Preparation

Preheat your waffle iron.
Pour the flour into a large mixing bowl. Add the starch, carob powder, salt and chopped nuts.
In the blender, grind the remaining nuts to a fine meal. Scrape the bottom and sides of the jar; add 1 3/4 C boiling water, vitamin C crystals, oil and vanilla; blend for one minute.
If using optional eggs, mix yolks (if desired) into the batter and beat the whites, in a small bowl, to soft peaks. Use a rubber spatula to fold them into the batter (in the next step).
Pour the liquids over the dry ingredients. Whisk lightly until the mixture is blended.
Combine the remaining 1/4 C boiling water with the baking soda (it will foam up). Stir to dissolve and whisk into the batter.
Use a measuring cup to pour 1 C batter into the heated waffle iron. Cook until done.
If making pancakes, it makes 12-15 large ones.