Real talk, are you a waffle or pancake kind of person?
I consider myself an 80/20 girl. 80 percent of the time I’ll choose waffles over pancakes, but can be convinced if the pancakes are a little different, like these Sweet Corn Pancakes, or if they’re hearty and made with whole grains. I’m a lover of Zoe Nathan’s Brown Rice Quinoa Pancakes from her book, Huckleberry.
But waffles, how can you not like waffles? I don’t think I’ve met a waffle I don’t like. Except for maybe the waffles served at a hotel continental breakfast, they just lack oomph, ya know?
With perfectly-designed divots for luxurious syrup, I believe waffles must have a crispy exterior (gotta cook them long enough) and a tender interior. These 30-minute Gluten Free Buckwheat Waffles fit the bill, and more. Made with buckwheat flour, oats, and flax seed, they’re not only quick to make, but gluten free, and packed with whole grains, fiber, and protein. They take a little longer to cook, but patience is key for achieving that crisp exterior. I like to serve these Buckwheat Waffles with pure maple syrup (don’t even mess with that fake stuff), fresh strawberries, and a drizzle of tahini or almond butter. But these waffles would also be great with this Blueberry Maple Syrup, strawberry jam, or a drizzle of sweetened yogurt.
- ½ cup buckwheat flour
- ½ cup oat flour (see recipe notes for how to make oat flour)
- 1 tablespoon flax seed, ground
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon table salt
- ¼ teaspoon cardamom (optional)
- Pinch grated fresh nutmeg
- 1¼ cups low-fat buttermilk
- 1 egg
- 1 egg white
- 3 tablespoons coconut oil, melted
- 2 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- Fresh strawberries
- Pure maple syrup
- Almond butter
- Fruit preserves
- Heat a waffle iron to high, according to manufacturer's instructions.
- Whisk together buckwheat flour, oat flour, ground flaxseed, baking powder, baking soda, cinnamon, salt, cardamom (if using), and nutmeg in a large bowl.
- In a separate bowl, whisk together buttermilk, egg, egg white, coconut oil, maple syrup, and vanilla; stir into flour mixture just until combined. Let sit 5 minutes.
- Ladle about a third of a cup of batter onto each waffle section, close iron and cook until waffles are crispy. This will take about double the time of most waffle recipes, I found 10 minutes to be perfect. Start checking at about 6 minutes, as waffle irons vary. Repeat with remaining batter. Serve with fresh strawberries and pure maple syrup, or desired toppings.
The amount of oats you use yields the same amount of flour, so you’ll need ½ cup oats for this. I like to grind a few cups at a time and store the remaining for future use, it saves time down the road!
As you should with any flour, make sure to fluff the flour before spooning it into your measuring cup to avoid packing and over measuring.
These waffles keep in an airtight container in the refrigerator for 3–4 days, or in the freezer for up to a couple of months. Pop them in the toaster as needed, they crisp up like a dream!
In other news, Greg and I are preparing to take over the keys to a house this coming week. Let the renovations begin! If you’re interested, follow along on Instagram to see what we’re up to.