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I had some buckwheat flour with me when I was doing my elimination diet and living gluten-free for a while and decided to try my hand at some buckwheat waffles.
They can be quite dense, so I mixed in some brown rice flour to keep it gluten-free and used coconut oil instead of butter and a flax egg to make it vegan. Add some protein powder and hide some chia seeds in there, and you’ll have a healthy breakfast without even knowing it.
Make your meal even healthierP:
I feel like there’s so much goodness in these waffles that it really comes down to the toppings to make them healthy. You will need maple syrup as it is a bit drier, but if you add a few slices of banana (I don’t like raw bananas, otherwise I would have used them), berries of any kind or even a good nut butter, everything will be perfect.
Click through for the recipe!…
Makes 3-4 large waffles
INGREDIENTS:
– 3/4 cup buckwheat flour
– 3/4 cup brown rice flour (or whole wheat flour if you don’t care about it being gluten-free)
– 1 tbsp protein powder
– 2 tsp chia seeds
– 1 tbsp coconut blossom sugar
– 1 1/4 tsp baking powder
– 3/4 tsp baking powder
– 1/4 tsp fine sea salt
– 1 tsp cinnamon
– 2 tbsp melted coconut oil
– 1 1/4 cups non-dairy milk
– 1 tbsp apple cider vinegar
– 1 tsp vanilla extract
– 1 tbsp ground flaxseed
Topping (optional):
– Berries
– Banana
– Nut butter
– maple syrup
– Coconut yogurt
INSTRUCTIONS:
Pour the non-dairy milk of your choice into a bowl, add the apple cider vinegar, stir gently and let stand for a few minutes.
Place the flaxseeds in a small bowl, add 3 tablespoons water, whisk and let stand for at least 5 minutes.
Melt the coconut oil if you haven’t already.
In a large bowl, whisk together buckwheat, rice flour, protein powder, chia seeds, coconut sugar, baking powder and baking soda, salt and cinnamon.
When the milk and flax egg are ready, add them to the dry ingredients along with the vanilla and oil and stir until JUST combined.
Let rest for about 5 minutes.
Meanwhile, heat the waffle iron to medium heat and spray with vegan cooking spray.
When the batter is ready, pour about 1/2 cup of the mixture into the waffle iron at a time and cook for 3-4 minutes, depending on your waffle iron.
Repeat until the dough is ready.
If you want to wait until all the waffles are ready to serve, leave the waffles in the oven at the lowest temperature (no more than 200°C).
If you have leftovers, you can store them in the fridge for a few days or freeze them in a ziplock bag and warm them up in the toaster!
ENJOY!
Let us know if you make this recipe by posting it on Instagram or Twitter and using the hashtag #LiveBarreLife! And if there are specific meals, fruits, vegetables, or meats, you’d like to see them on the blog!
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Photos and recipe by: Christine McAvoy
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