• In a mixing bowl, whisk together unsweetened almond milk, vinegar, syrup, vanilla, and oil. Set aside.
• In another large mixing bowl, stir together all the dry ingredients: buckwheat flour, baking soda, baking powder, and salt. Make a well in the center and pour the liquid ingredients in the middle.
• Whisk until it forms a smooth, slightly thick batter with no lumps.
• Warm a waffle iron under medium heat with a little olive oil or coconut oil.
• Pour 1/2 cup of batter onto the warm oiled waffle iron and cook for 3-4 minutes or until crispy and golden brown.
• Serve immediately or cool on a rack while you are cooking the rest of the batter. You should be able to make 10 waffles
• Serve with toppings of your choice like maple syrup, brown rice syrup, almond butter, dairy-free coconut yogurt, berries, banana slices, etc.

Storage

• Store the cooked waffles for up to 2 days in an airtight container in the fridge or freeze in ziplock silicone bags. Defrost at room temperature the day before. You can rewarm the waffles in a toaster.