After 9 1/2 years our trusty Cuisinart Waffle Iron bit the dust. Last night we made sandwiches in our new waffle iron we received as a gift from my parents for Christmas. This morning before putting it away, I thought we should also use the iron to make breakfast. 

This was my first time using chai seeds as an egg substitute for a leavening agent. The concept is a clever way to omit eggs if you have an egg allergy or follow a vegan diet. 

Chai seeds add antioxidants, omega 3 fatty acids, and fiber to your diet as well!  Which everyone can benefit from that. 

Yields: 4 Servings using a 1/3 cup 
Ingredients: 

1 cup Buckwheat flour 

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground Vietnamese Cinnamon 

2 Tablespoons raw sugar 

1 cup unsweetened vanilla almond milk

2 tablespoon chia seeds, ground 

6 tablespoon water

1/2 teaspoon pure vanilla extract

Directions:

1. Take the first 5 ingredients and whisk together in a medium to large bowl. Set aside. 

2. Preheat the waffle iron according to the manufacturer directions. Spray the waffle iron grill generously with cooking spray. 

3. Take the chai seeds and grind them in a spice grinder or with a mortar and pestle. Add the water to the ground chai seed meal and allow to sit for 10 minutes to thicken. 

4. Add the liquid ingredients (chai paste, milk, & vanilla) to the dry ingredients.  Fold the wet ingredients into the dry. Mix until no dry residue remains. 

5. Take an 1/3 measuring cup and spray with cooking spray and fill with batter. Place the batter in the preheated waffle iron and set the iron according to manufacturer recommendations. 

Enjoy with some peanut butter or a light dust of powdered sugar.