Power Waffles

Warm 1 cup of non-fat milk in a small saucepan over low heat until steaming, then remove from heat and stir in the fresh yeast until dissolved. Set aside to cool slightly.

Combine the all-purpose flour, buckwheat flour, rolled oats, cinnamon, and baking powder in a large mixing bowl, whisking together until evenly distributed.

Mince or finely chop the crystallized ginger and stir it into the dry ingredients, ensuring it is distributed throughout the mixture.

Create a well in the center of the dry ingredients and pour in the warm yeast mixture along with the remaining ½ cup of cold non-fat milk. Stir until just combined, leaving some lumps in the batter.

In a separate clean bowl, whisk the egg whites with the sugar until soft peaks form, then gently fold into the batter using a rubber spatula until only a few white streaks remain.

Fold the melted butter into the batter until fully incorporated.

Preheat a waffle iron according to manufacturer instructions, lightly coating the grids with cooking spray or additional butter.

Pour approximately ¼ cup of batter into the center of the hot waffle iron and close the lid. Cook until the waffle is golden brown and crispy on the outside, approximately 4–5 minutes.

Transfer the finished waffle to a plate and repeat with the remaining batter, working in batches.

Serve the warm waffles immediately with desired toppings such as fresh fruit, yogurt, or honey.