Buckwheat Waffles (GF)
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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 waffles
- 1 cup buckwheat flour
- 1 tablespoon coconut palm sugar
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon optional
- 1 large egg
- 1 1/4 cup buttermilk - shaken
- 1/4 cup unrefined coconut oil - melted
- 1 teaspoon vanilla extract
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 1/2 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.
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.
Calories: 296kcal | Carbohydrates: 28g | Protein: 7g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 526mg | Potassium: 417mg | Fiber: 3g | Sugar: 6g | Vitamin A: 190IU | Calcium: 160mg | Iron: 1.5mg