These buckwheat waffles are both filling and satisfying!
Buckwheat has a very particular flavor, and that flavor is totally yummy in waffles or pancakes. I’ve even used it to make crepes! But it is a different animal to work with from regular, whole grain flour.
WHAT IS BUCKWHEAT?:
Contrary to its name, buckwheat is not related to wheat at all. It’s not a grass, but rather a seed and is therefore gluten free. It’s often grown as a cover crop and is actually related to rhubarb. It was first cultivated in southeast Asia.
HOW DO YOU USE BUCKWHEAT?
Like many flours, there is a lot you can do with it. It makes great waffles or pancakes when ground into flour, but you can also buy the whole seeds to cook much like you would rice or teff. The seeds can also be used to crust bread like you would with sesame or poppy seeds.
HOW TO SERVE THESE WAFFLES:
These are delicious with some maple syrup and nut butter. I make a big batch and freeze them. When I’m ready to eat them, I just pop them in the toasted for a fast, tasty and nutritious breakfast!
I am sadly lacking in buckwheat recipes, but hope to rectify this in the near future. However, I do have this buckwheat crepes recipe, and boy, are they delish! You can stuff them with just about anything!
You can also give one of these a try from other bloggers:
Remember to subscribe to my free, Gracious Pantry Newsletter to receive all my latest recipes in your inbox! Click here to sign up!
MORE HEALTHY WAFFLE RECIPES:
BUCKWHEAT WAFFLES RECIPE:
- 4 cups buckwheat flour
- 3 cups unsweetened almond milk (or more if needed)
- 1 tbsp. baking powder
- 2 tsp. pure vanilla extract
- 1/4 tsp. salt
- In a large mixing bowl, combine all the ingredients using a whisk.
- Whisk until you have a thick, smooth batter. It should be roughly the consistency of a thin pudding.
- Ladle some batter onto an oiled waffle maker and cook to appliance directions.
- Serve immediately or freeze to enjoy later.