There are French and Belgian gaufres smeared with Nutella or generously sprinkled with powdered sugar typically eaten for goûter. And then there are those “étrange” circular American waffles topped with dollops of butter, cascading maple syrup rivers, and occasionally stuffed with blueberries or even chocolate chips. And THEN there are the waffles served chez Elizabeth Leigh - at my house.
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Hearty, healthy, no added sugars. I make these beauties for dinner. With a side of uncured, pastured bacon and my backyard eggs, this is truly one of the most well-rounded and easiest breakfast-for-dinners you can make.
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For the waffles (single batch):

Baking powder 1 tsp
Vanilla Protein powder of your choice 65 g
Salt pinch
Butter 60 g
Buckwheat flour 65g
Milk 240g
Eggs 4
Quatre épices (or cinnamon) 1 tsp
Vanilla 1 tsp
(Double recipe = 350g milk)
(Additional nutrition points to a double batch: 1/8 cup flaxseeds 1/8 cup mushroom powder 190g milk, stir and stir and wait for 10 minutes)
A double batch makes 8-10 waffles which can be frozen and reheated for a quick breakfast or goûter (the French way.)