- 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.
To make oat flour, process old-fashioned rolled oats in a food processor until a fine meal is formed. If needed, make sure the oats are certified gluten free.
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!