Best Buckwheat Waffles Recipes

YEASTED BUCKWHEAT WAFFLES

Steps:

• In a small bowl, sprinkle the yeast into 1/4 cup warm water and stir in the sugar. Let stand until foamy, about 10 minutes. Put the warm milk and salt in a large bowl, then add the yeast mixture and whisk in the flours. Cover and refrigerate overnight if the weather is warm or leave out on the counter if it's cool. Next morning, add the sugar, oil, eggs, and soda. Cook according to your waffle iron's instructions.

BUCKWHEAT-SOUR CREAM WAFFLES

Steps:

• Preheat a waffle iron. Into a large bowl, sift together buckwheat and all-purpose flours, sugar, baking powder, salt, and cinnamon.
• In a medium bowl, whisk together egg yolks, sour cream, milk, and butter. Pour the egg mixture into the dry ingredients, and stir briefly until just combined.
• In a medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold into the batter.
• Ladle about 1/3 cup batter onto each section of the waffle grid; spread the batter almost to the edges. Close the lid, and bake about 5 minutes, until no steam emerges from the waffle iron.
• Transfer the cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter. If desired, serve with blueberries and a dollop of creme fraiche.

BUCKWHEAT WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions. Spray with cooking spray.
• Combine soy milk, eggs, stevia, olive oil, lemon juice, vanilla extract, salt, pumpkin pie spice, cinnamon, cloves, and nutmeg together in a bowl. Stir in buckwheat flour and baking powder; mix just until smooth batter forms.
• Pour batter into preheated waffle iron and cook according to manufacturer's instructions; repeat with remaining batter.

SOURDOUGH BUCKWHEAT WAFFLES

Steps:

• Mix wet ingredients.
• Add sifted dry ingredients and mix well Cook according to your waffle makers instructions Do not overfill the waffle iron.
• Be sure to cook until all the steam escapes from the waffles before peeking.
• Serve with honey or maple syrup.

BUCKWHEAT WAFFLES

Steps:

• Mix the flours, sugar, baking powder, salt and baking soda together. Put in a mixing bowl and turn on speed one, using the paddle attachment. Quickly add the buttermilk. Scrape down the sides and bottom of the bowl and the paddle with a rubber spatula. Slowly pour the melted butter into the bowl while the mixer is running. Slowly pour the egg yolks into the bowl while the mixer is running. Transfer this batter to another bowl. Whip the egg whites to medium peaks in a new bowl with the whisk attachment of your mixer. Fold in one-third of the whites with a rubber spatula. Now fold in the remaining whites.
• To cook the waffles, turn a waffle iron on to medium heat. Spray the waffle iron with cooking spray. Scoop batter onto the iron, enough to fill. Close and cook for 2 1/2 minutes. Let cool on a wire rack. Repeat.

HEALTHY MILLET AND BUCKWHEAT WAFFLES OR PANCAKES

Steps:

• Place the millet and buckwheat in 1 ½ cups water in a medium bowl, loosely cover and let stand on the counter overnight (or at least 5 hours).
• Drain, rinse and place the soaked grains in a blender (not a Vita-Mixer which makes the batter too fine and, therefore, more dense). With a spatula or clean fingers, level the grains. Add enough fresh water to just reach the top of the grains. Add coconut, egg, butter, honey, orange zest, cinnamon and salt. Process into a thick batter. Some millet will remain whole and this provides crunch. Pour the batter onto a hot waffle iron, sprinkle the top with sunflower seeds, close and bake according to the manufacturer's directions. Serve hot with your favorite toppings.
• Note: Substitute whole oats for the buckwheat. Or substitute pecans or walnuts for the sunflower seeds. Do not add fruit to this waffle as fruit makes it too heavy and acidic and therefore hard to digest.

CAROB BUCKWHEAT WAFFLES OR PANCAKES (GLUTEN FREE, DAIRY FREE)

Steps:

• Preheat your waffle iron.
• Pour the flour into a large mixing bowl. Add the starch, carob powder, salt and chopped nuts.
• In the blender, grind the remaining nuts to a fine meal. Scrape the bottom and sides of the jar; add 1 ¾ C boiling water, vitamin C crystals, oil and vanilla; blend for one minute.
• If using optional eggs, mix yolks (if desired) into the batter and beat the whites, in a small bowl, to soft peaks. Use a rubber spatula to fold them into the batter (in the next step).
• Pour the liquids over the dry ingredients. Whisk lightly until the mixture is blended.
• Combine the remaining ¼ C boiling water with the baking soda (it will foam up). Stir to dissolve and whisk into the batter.
• Use a measuring cup to pour 1 C batter into the heated waffle iron. Cook until done.
• If making pancakes, it makes 12-15 large ones.

BUCKWHEAT WAFFLES WITH FRESH RICOTTA AND CITRUS

Steps:

• In a large bowl, whisk together flours, sugar, baking powder, and salt. In a medium bowl, whisk together milk, butter, and egg until combined. Stir milk mixture into flour mixture until just combined. Let batter stand, uncovered, 20 minutes.
• Preheat a waffle iron and lightly coat with cooking spray. Cook waffles according to manufacturer's instructions (for standard-size Belgian waffles, fill each cavity with about 1/2 cup batter) until golden brown and crisp (for Belgian waffles, about 8 minutes).
• Top each waffle with ricotta and citrus fruits, and drizzle with honey; serve.

GLUTEN-FREE CHOCOLATE AND BUCKWHEAT WAFFLES

Steps:

• Toppings:
• Preheat oven to 300°F. Toss buckwheat, 2 tsp. maple syrup, and salt on a rimmed baking sheet until evenly coated. Bake until dry to the touch and toasty smelling, 12-15 minutes. Stir to recoat and transfer to a sheet of parchment paper. Let crumble cool.
• Whisk ricotta and remaining 2 Tbsp. maple syrup in a small bowl until smooth.
• Waffles and assembly:
• Heat a waffle iron on medium. Whisk buckwheat flour, cocoa powder, flaxseed meal, salt, baking powder, and baking soda in a large bowl to combine. Whisk eggs, buttermilk, coconut oil, brown sugar, and vanilla in a medium bowl until smooth. Add to dry ingredients and whisk until smooth; mix in chocolate.
• Lightly coat waffle iron with nonstick spray. Scoop batter onto waffle iron (it should cover the entire surface; amount needed will vary according to model) and cook waffles until you smell a blast of chocolaty aroma hit you and edges are slightly darkened, around 3 minutes per batch. Remove carefully from waffle iron. Without gluten, waffles will be extra tender.
• Serve waffles topped with whipped ricotta, crumble, and maple syrup.

BED AND BREAKFAST BUCKWHEAT WAFFLES

Steps:

• Pre heat waffle iron.
• Combine all dry ingredients in a large bowl.
• Beat eggs, buttermilk, and butter till well combined.
• Add to the dry ingredients just till blended.
• Cook in a pan sprayed waffle iron till crisp and brown.
• Serve w/ warm maple syrup and fresh strawberries.