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Buckwheat Waffles
Buckwheat waffles are naturally gluten-free, without requiring any special ingredients. They are the perfect make-ahead breakfast that you can pop in the toaster!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Calories: 263 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 cup buckwheat flour (see notes)
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt (I use Real Salt brand)
- 1 large egg
- 1/4 cup melted coconut oil (or butter)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup water
Instructions
- Plug in your electric waffle iron so it can start to preheat. It should be ready to go by the time you mix the waffle batter. In a large bowl, combine the buckwheat flour, baking powder, and salt and whisk well to break up any clumps.
- Add in the egg, coconut oil, maple syrup, vanilla extract, and water and whisk again. The batter will look very runny at first, but it will thicken up in about 60 to 90 seconds of mixing.
- Once the waffle iron is ready, spray it with oil and add a 1/2 cup of batter into the center of the plates. Close the waffle iron and let it cook until the "ready" light goes on, letting you know the waffle is done. Depending on how crispy you like your waffles, you may want to let the waffle cook for an additional 1 to 2 minutes after the ready light signals the waffle is done.
- Use a fork to carefully remove the cooked waffle, then add another 1/2 cup of batter to the waffle iron and cook the next waffle. Repeat until all of the batter is gone, making 4 classic-size waffles in total. (This size is thin enough to fit in a toaster; see the notes below for a Belgian waffle maker.)
- Serve the waffles warm with your favorite toppings. Leftovers can be stored in an airtight container in the fridge for up to 1 week, or you can freeze them for up to 3 months. You can reheat directly from frozen in your toaster, for a fast morning.
Cup of Yum
Notes
- Nutrition information is for 1 of 4 classic waffles. This information is automatically calculated, and is just an estimate, not a guarantee.
- If you have a Belgian waffle maker, you'll need to use 3/4 cup to 1 cup of batter per waffle. In this case, the waffles will be much larger and you'll only get 2 waffles from this batch.
- To make this recipe vegan, you can replace the egg with a flax egg or 2 tablespoons of arrowroot starch.
- Buckwheat flour comes in both dark (unhulled) and light (hulled) colors. For the best flavor, look for a light-colored buckwheat flour. Or you can make your own by grinding buckwheat groats in a coffee grinder or high-speed blender.
Nutrition Information
Calories
263kcal
(13%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
47mg
(16%)
Sodium
317mg
(13%)
Potassium
315mg
(9%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
68IU
(1%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 263
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 47mg | 16% |
| Sodium | 317mg | 13% |
| Potassium | 315mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 68IU | 1% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.