Buckwheat groats have got to be one of my favorite gluten-free ingredients. I am pretty much in love with them! Not only do they have a wonderful nutty taste, but they are also full of fiber and protein.
Buckwheat groats contain many powerful phtyonutrients and minerals such as iron and magnesium. They slow the absorption of carbohydrates into the blood stream and leave you filling full and satisfied. Since these waffles are made of mostly buckwheat, they won’t leave you with that sugar-crash feeling like most waffles.
A few months ago I discovered buckwheat blender crepes. They are hands down the easiest crepes I’ve made! They are also full of protein and fiber and leave you filling full. I prefer them to regular crepes because I love their nutty taste. My favorite way to eat them is spread with a little butter and sprinkle with cinnamon coconut sugar, then rolled up tight like a Swedish pancake. We usually make those crepes once a week because my family and I are all crazy about them!
Like the crepes, these waffles are healthy and delicious. You make the whole batter in the blender so they are super easy to make, especially for waffles. They are crispy on the outside, tender in the middle and full of flavor. I love making a double batch of these waffles and stocking my freezer. They reheat beautifully in the toaster and make a delicious, on-the-go breakfast. I like topping them with almond butter and strawberries and, of course, hot, pure maple syrup and butter. My 3-year-old loves these. I love finding wholesome things to feed him for breakfast!
You can substitute the 1/2 cup potato starch and 1/4 cup tapioca starch for 3/4 cup gluten-free all-purpose flour if you like. These waffles freeze wonderfully! Just break them into pieces before freezing. Then you can reheat the waffles directly from the freezer in a toaster on the defrost setting. Spread a toasted waffle with almond butter for an on-the-go breakfast!
- 1 cup almond milk + 1 teaspoon apple cider vinegar (or 1 cup of buttermilk if you can tolerate dairy)
- 1 cup raw buckwheat groats
- 1/2 cup potato starch*
- 1/4 cup tapioca starch*
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 tablespoons sugar (any granulated sugar, I use succant)
- 3 eggs
- 1/4 cup butter, melted (or coconut oil)
- 2 teaspoons vanilla
- 2 tablespoons maple syrup
- Combine the almond milk and apple cider vinegar. Let sit while you prepare the rest of the batter.
- Preheat a waffle iron.
- Place the buckwheat groats in a high-speed blender. Blend until they are ground into a fine flour. Add the potato starch, tapioca starch, baking powder, salt, cinnamon, and sugar. Pulse to combine.
- Add the eggs, butter, vanilla, maple syrup, and almond milk mixture. Blend to evenly combine.
- Lightly grease the waffle iron and pour about 1/3 cup batter into the waffle iron (or how much is recommended for your particular waffle iron). Cook for 3-4 minutes.
- Gluten-free waffles take longer to cook than regular waffles. Remove from the waffle iron and place on a wire rack. You can preheat the oven to 200F and place the cooked waffles in there while you make the rest.
- Waffles can be broken into pieces and frozen. Just reheat directly from the freezer in a toaster on the defrost setting.
More Breakfast Ideas!