buckwheat waffles

serves 4

170 g (6 oz/1 ¹/₃ cups) buckwheat flour, sifted twice

95 g (3¼ oz/½ cup) cooked medium-grain brown rice

½ teaspoon sea salt

1 banana, sliced, to serve

honey, to serve

Put the flour and 185 ml (6 fl oz/¾ cup) water in a bowl and stir well to combine. Cover with plastic wrap and set aside for at least 1 hour.

Transfer the flour mixture to a blender and add the cooked rice, salt and 250 ml (9 fl oz/1 cup) hot water. Blend until well combined and smooth.

Heat a waffle maker following the manufacturer’s instructions. Pour one-quarter of the batter mixture into the heated waffle maker and cook for 5 minutes, or until the waffle is golden and cooked through. Remove the waffle, transfer to a plate and keep warm. Repeat with the remaining batter to make four waffles in total.

Serve the warm waffles topped with the banana slices and a little honey.

Tip: You can wrap any leftover waffles in plastic wrap and freeze for up to 3 months. Warm the waffles straight from the freezer in a toaster or preheated oven before serving.