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    Home / Seasonal / Brunch Recipes for Mother's Day / Buckwheat Waffles with Blood Orange Whipped Butter (GF)

    Feb 24, 2015 · Last Updated: Oct 31, 2017

    Buckwheat Waffles with Blood Orange Whipped Butter (GF)

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

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    Why did the boy get no breakfast?

    He waffled around too much!

    Ha ha. Poor boy.

    Sprouted Buckwheat Waffles with Blood Orange Whipped Butter

    Good thing we're not the boy, and we had a delicious breakfast here! These buckwheat waffles are incredibly tasty and healthy. They aren't the typical waffles you get at your diner, but they are so good that we're going to treat them as our regular waffles in this household. Let me tell you why these buckwheat waffles are so special:

    1. This waffle recipe uses 100% sprouted buckwheat, meaning you get all the benefits of buckwheat. Just to name a few, buckwheat is rich in nutrients and vitamins, high in protein, and a good source of fiber.

    Sprouted Buckwheat Waffles

    2. If you can, use sprouted buckwheat flour. We're talking about soaking buckwheat in water until it wakes up and starts to sprout. Seeds have growth inhibitors to keep it from germinating until proper conditions are met. Waking up the buckwheat activates enzymes that break down growth inhibitors. And when these growth inhibitors are broken down, the nutrients in the buckwheat transform into a more easily digestible form.

    3. While buckwheat is often thought of as a grain, it's actually the seed of a flowering plant related to rhubarb (interesting!). As such, this is a gluten-free waffle recipe.

    4. There are no refined sugars in this buckwheat waffle recipe. This recipe uses coconut palm sugar, which is made from the sap of the coconut palm flower. Coconut palm sugar is handled in a more natural way than regular sugar. You can find ones that have not been bleached, filtered or processed.

    Sprouted Buckwheat Waffles with Blood Orange Whipped Butter

    5. This recipe uses unrefined coconut oil, instead of butter. I'm a huge fan of butter (see the blood orange whipped butter that's slathered on the waffle?), but using unrefined coconut oil (and coconut palm sugar) in this recipe mutes the distinctive taste of buckwheat flour. I liked the earthy flavor of the Rude Health Sprouted Whole Buckwheat Flour that I used, but sometimes buckwheat flour can have a grassy or bean-like flavor.

    6. Perhaps I should have led with reason number 6, but these buckwheat waffles are delicious! Like all must-have waffle recipes, they are crispy on the outside and fluffy and light on the inside. The color of the buckwheat flour also gives these waffles a beautiful brown glow.

    To make this waffle even more amazing, we served them with blood orange whipped butter. Blood orange whipped butter is a drool-worthy and tangy delight. It's super simple to make and really brightens up a winter day with its citrus zing!

    Sprouted Buckwheat Waffles with Blood Orange Whipped Butter

    Hopefully I've convinced you to make these waffles - don't waffle around too much ;)

    Sprouted Buckwheat Waffles with Blood Orange Whipped Butter

    Buckwheat Waffles (GF)

    5 from 3 votes
    Print Recipe Save RecipeSaved!
    Serves: 4 waffles
    Prep: 5 minutes mins
    Cook: 10 minutes mins
    Total: 15 minutes mins
    This buckwheat waffle recipe is light and fluffy on the inside and crisp on the outside. It uses 100% buckwheat flour and is gluten free. It is also free from refined sugars and only lightly sweetened with coconut palm sugar.

    Ingredients

    Buckwheat Waffles

    • 1 cup buckwheat flour
    • 1 tablespoon coconut palm sugar
    • 1 ¼ teaspoons baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • ⅛ teaspoon ground cinnamon optional
    • 1 large egg
    • 1 ¼ cup buttermilk - shaken
    • ¼ cup cold-pressed virgin coconut oil - melted
    • 1 teaspoon quality vanilla extract
    US Customary - Metric

    Instructions

    • Preheat your waffle iron.
    • In a medium sized bowl, mix together the sprouted buckwheat flour, coconut palm sugar, baking powder, baking soda, salt and cinnamon (if using).
    • In a separate medium bowl, beat the egg. Mix in the buttermilk, coconut oil and vanilla. The coconut oil might harden once mixed with the buttermilk, if the buttermilk is cold. That's okay, but make sure there are no large chunks of coconut oil.
    • Pour the wet mixture into the bowl with the dry mixture and stir together until incorporated. Do not over mix, and a few small lumps are fine.
    • Pour or scoop the mixture into a hot waffle iron (I used a ½ cup measuring cup for each waffle, but waffle makers vary). Cook waffles until golden brown and cooked through. See notes below on how to determine when a waffle is done.

    Notes

    To determine if a waffle is done, watch the steam escape from the waffle maker. When the steam becomes very thin and almost stops, the waffle will be ready. Once the steam completely stops, the waffle will be well-done.
    Recipe adapted from Cookie + Kate.
    Course: Pancakes and Waffles, Waffles
    Special Diet: Gluten Free
    Author: The Worktop
    Cal : 296kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.

    Rude Health provided me with the Sprouted Whole Buckwheat Flour and compensated me for the ingredients used in this post.

    « Blood Orange Whipped Butter
    Mornings on Rude Health Co-Founder, Camilla Barnard's Worktop »

    By Tina Jui
    Filed Under: Breakfast and Brunch Recipes, Brunch Recipes for Mother's Day, Collections, Gluten Free, Lifestyle, Pancakes and Waffles, Quick and Easy Brunches, Seasonal, Spring Breakfast Recipes, Valentine's Day Brunch Recipes, Vegetarian, View All the Waffle Recipes, Winter Breakfast RecipesTags: buckwheat, buttermilk, citrus, coconut oil, coconut palm sugar

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. rika says

      February 26, 2015 at 5:33 am

      I would love to try and work with sprouted buckwheat flour sometimes! I am very curious about GF flour for all kinds of baked goods, right now I’m reading a GF & Vegan Baking cookbook (stay tuned for a giveaway next month) and I finally made my own GF all-purpose flour! I like how you sweeten things with coconut palm sugar and blood orange is just bloody gorgeous!

      Reply
      • Tina Jui says

        March 03, 2015 at 10:12 pm

        Wow you make your own GF all-purpose flour? That's great! I'll keep an eye out for the giveaway :)

        Reply
    2. Freddy says

      February 25, 2015 at 9:26 pm

      5 stars
      AMAZEBALLS

      Reply
    5 from 3 votes (2 ratings without comment)

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

    More about The Worktop →

    Popular Breakfast Recipes

    • Sausage and Egg Breakfast Casserole - Easy Recipe | The Worktop
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    • Overnight Chia Seed Pudding with Almond Milk | The Worktop #breakfast #GF #vegan
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