Buckwheat Waffles
These are the best waffles I’ve ever had.
And I’m not just saying that because it’s my recipe. Ask anyone who has had them. I usually make three times the recipe and freeze them in 2 waffle packets. (I even like eating them frozen.)
Buckwheat Waffles
Ingredients
- 1/2 cup buckwheat flour
- 1 1/2 cups whole wheat pastry flour (for a gluten free version, use fine, sifted chestnut flour)
- 2 tsp aluminum free baking powder
- 1/2 tsp salt
- 2 eggs separated
- 2 cups Almond Milk (other Nut milks will work as well)
- 2 Tablespoons Vanilla
- 1/4 cup Agave or Maple Syrup
- 1/4 cup Olive Oil
Directions:
- Mix all the dry ingredients (flour, baking powder, salt)
- In different bowl whisk egg yolks, almond milk,agave or maple syrup, oil.
- Whip egg whites. Careful not to overwhip they should be soft peaks.
- Now combine both bowls of ingredients until smooth.
- Fold in egg whites. It’s best to use a rubber spatula. Do not whisk at this point.
- Pour into well seasoned waffle iron for about 90 seconds.
