by Carrie Gee


  • 1 1/2 cups buckwheat flour
  • 1 1/2 cups whole wheat or multigrain or gluten-free flour
  • 5 tablespoons baking powder
  • 4 teaspoons brown sugar
  • 1 teaspoon salt
  • 4 eggs
  • 2 cups soy milk
  • 1 cup melted butter
  • Canola oil spray (to coat waffle iron)
  • 1 egg
  • 1 stalk of lacinato kale (also known as dinosaur kale), washed and cut into strips with or without the spine
  • 2 small slices almond cheese
  • Salt and pepper, to taste
  • Canola oil spray or liquid for pan
  • A glass of water (to extract 1 tablespon)

To make the waffle, combine dry ingredients and wet ingredients separately. Blend dry ingredients into wet. Mix well. This can be done by hand or with an electric mixer, but it is important not to let the batter get too soupy. Plug in the waffle iron (I like to set mine at just over the half mark for heat). Grease waffle iron with canola oil spray. Use a cup to scoop as much batter as needed onto the waffle iron. Follow instructions for your particular iron to know when the waffle is done. Remove waffle. If it’s a large waffle iron like mine, cut into four pieces and set two aside. Put two slices of room temperature almond cheese on one of the two pieces in front of you.

For the filling, coat a small pan with canola oil. Heat just above half for a gas stove to get the pan hot, but not so hot that it will cook the egg too fast. If you cook more eggs, you’ll need to adapt your heat accordingly. Drop one egg into the pan. Once the entire white of the egg turns from clear to white, drop two to three strips of kale into the pan with the egg. Pour about one tablespoon of water into the pan, and quickly cover. Reduce heat to halfway and leave to steam for about a minute. Lift the lid and check the egg and kale. If the top of the egg is not fairly opaque, cover for another minute or add a little more water. Once the top of the egg is a semi-opaque white and the kale is bright green—you’re good!

To combine everything: Place the egg carefully on one piece of waffle and set the kale on top. Add salt and pepper to taste. Place the other piece (with melted almond cheese) on top. Behold your Wafflewich! Enjoy with fresh juice. Batter will make 8–10 large Wafflewiches.