1 cup buckwheat flour
1 cup paleo flour (3/4 cup almond flour + 1/4 cup arrowroot starch)
1 teaspoon baking soda
1/4 teaspoon salt
2 cups milk of choice I used plain, unsweetened almond milk
4 teaspoons apple cider vinegar
3 tablespoons melted butter or ghee
2 eggs
3 tablespoons coconut sugar
2 teaspoons vanilla
In a large bowl, add the buckwheat, paleo flour, baking soda, salt, and mix well.

In a separate bowl, add the milk, eggs, melted butter, sugar, vanilla, vinegar, and whisk well. Add the wet batter to the dry ingredients and whisk well. Allow the batter to sit for 10 minutes so it can thicken.

Preheat waffle iron, brush with melted butter, and cook the waffles in batches. Allow them to cool on a rack for a few minutes when they come out of the iron.
Top with maple syrup and enjoy!

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