Buckwheat Waffles: Vegan, Gluten Free … Or Not

Uh oh, here I go again. A-n-o-t-h-e-r buckwheat recipe. To my credit it’s been over a year since I posted the last one, but yes, this one is somewhat similar in nature. But this is WAFFLES, not pancakes, and that means we get to use a waffle maker which makes this recipe infinitely easier, especially if you have kids tugging at your feet while making them. Slap waffle batter in said waffle maker, slam the lid, and tend to whiny child until the beeper goes off. That’s often how my mornings go.

What I love about this recipe is you can modify it in so many ways. If you aren’t concerned about dairy, eggs or gluten you can go all out. If you are, you can be super restrictive and yet still come out with a great product. I’ve tried this recipe every which way and they all come out soft and tasty.

That being said, my favorite way to make these is to use coconut milk as the liquid and coconut oil for the fat source. OMG, it is coconut heaven. Spread on some cashew butter and a little maple syrup and …. are we still having breakfast here or is this secret dessert? My littlest one loves it too, despite being denied the maple syrup. He chows it down slathered in cashew goodness and doesn’t know the difference. I will admit, I’ve given him a few of mine before, dabbed with a smidge of maple syrup, and he gives me this wide-eyed look of somehow being denied, up to this point in his life, this amazing flavor combination. Yeah, he’s a foodie in the making.

Now, this recipe will make quite a few standard waffles so just be sure to store these little friends in the fridge or package and freeze for future reheating. I find leaving them at room temp often makes them crunchy or tasting rather stale.

If you need a reminder as to why buckwheat is good for you, read this lengthy yet comprehensive review. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=11

So… go down to PCC, pick up some of Bob’s buckwheat flour, and go for it. Viva la buckwheat!

The Best Buckwheat Waffles Ever

1 cup buckwheat flour
1 cup regular flour (or GF white flour or another cup of buckwheat flour)*
4 tsp baking powder
½ tsp salt
1 ¾ cups “milk” (regular milk, buttermilk, coconut milk, soy milk)
2 eggs (or 2 Tbsp flax seed mixed w/ just enough warm water to form a soft gel)
½ cup oil (melted butter, coconut oil, walnut oil, almond oil, etc)**

*If you use something besides regular all-purpose flour you will likely need to add more fluid. Simply add more “milk,” water or a combination of the two until you get a thick but pourable batter.

**While any oil here will do, choose something that will add favorable flavor to your waffle. Canola or olive oils will not. Almond and walnut will, however I sometimes wonder about the heat with such delicate oils. Coconut oil or butter is your best bet for flavor and fat stabilization. But, up to you. Play around with it.

1. Combine dry ingredients in one bowl.
2. Combine wet ingredients in another bowl.
3. Whisk wet ingredients into the dry until well combined. If you are using regular flour be careful not to over mix and over-work the gluten. Mix and whisk sparingly. If using GF flours, whisk to your little hearts content!
4. Turn the waffle maker on. Let mixture rest while waffle maker heats up.
5. Pour batter onto waffle maker (I use a half-cup measuring cup as my ladle which seems to work well, however I don’t fill it completely).
6. Cook until your waffle maker deems it has made an acceptable product. If you have trust issues with your waffle maker, then watch it carefully to avoid burning. Otherwise, close lid, tend to child/husband/bills/Facebook/whatever until light changes or machine beeps.
7. Place on cooling rack until ready to consume.
8. Slather with some sort of butter or nut butter and a light sprinkling of maple syrup.
9. Watch your children beg for them every day.

Pics to come!

About Danielle VenHuizen

Registered Dietitian, Certified LEAP Therapist