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Buckwheat Waffles

This hearty and satisfying multi-grain gluten free waffle makes a great part of a complete breakfast.
Course: Breakfast
Cuisine: American

Equipment

  • Waffle Iron

Ingredients

  • 1 cup All Purpose Gluten Free Flour Blend
  • 1 cup Buckwheat Flour
  • 2 tbps Sugar
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • 1 tsp Cinnamon
  • 1 pinch Nutmeg
  • 1 ½ cups Milk
  • 2 Eggs
  • ½ tsp Vanilla
  • ½ cup Oil

Instructions

  • Sift 1 cup All Purpose Gluten Free Flour Blend, 1 cup Buckwheat Flour, 2 tbps Sugar, 1 tsp Baking Powder, ¼ tsp Salt, 1 tsp Cinnamon, and 1 pinch Nutmeg into a large mixing bowl. Stir to combine.
  • In a separate container, beat the 2 Eggs, then add the ½ tsp Vanilla, 1 ½ cups Milk, and ½ cup Oil, whisk to combine.
  • Plug in your waffle iron to preheat.
  • Pour the wet ingredients into the dry ingredients and stir thoroughly with a rubber spatula.
  • When the mixture is smooth and evenly mixed, scoop ½ cup to ⅔ cup of batter into your waffle iron, being carful not to overfill. Depending on the size of your iron you may need more batter.
  • Cook each waffle for 6 minutes. Time could vary depending on the size of your waffles.
  • After cooking remove from the waffle iron and let cool on a wire rack.
  • Serve with your favorite toppings and enjoy!

Notes

  • Be sure to let your waffle iron get hot before pouring any batter on.
  • Mixing the batter evenly may take longer than you think, but it will come together and form a smooth sticky pourable batter.
  • If your iron does better with thinner batter you can increase the amount of non-dairy milk.