Buckwheat Belgian Waffles

Happy Friday, guys!!

I love making waffles or pancakes for weekend breakfasts. Who’s with me on this? There is just nothing better than a steaming cup of coffee and a huge Belgian waffle or stack of pancakes on cozy Saturday morning.

Buckwheat Belgian Waffles- Crispy on the outside, light and airy on the inside, healthy, gluten free, and SCRUMPTIOUS beyond belief!

When I set out to create a waffle that is fluffy on the inside, crispy on the outside, healthy, and scrumptious tasting; I scoured various websites and blogs to come up with the perfect recipe. I didn’t use any one or even two recipes to come up with my own creation…. it was pretty much a melding of several various recipes, along with information on how to get that light, fluffy texture that I was after.

Buckwheat Belgian Waffles- Crispy on the outside, light and airy on the inside, healthy, gluten free, and SCRUMPTIOUS beyond belief!

My first try didn’t go so well and my waffles tasted like cardboard, of course, I still managed to eat them. But my second try was beyond wonderful. I was so pleased, but the real test was Brad. His waffle was actually reheated in the microwave and he still LOVED it! And just so you know; I experimented with reheating leftover waffles {after it was stored in the freezer} and they were fabulous reheated in the oven at 350 degrees F for about 1-2 minutes.

Buckwheat Belgian Waffles

Prep Time: 12 minutes

Cook Time: 5 minutes

Total Time: 17 minutes

Yield: 6 large waffles

Serving Size: 1 waffle

Buckwheat Belgian Waffles

Light on the inside, crispy on the outside, healthy, gluten free and SCRUMPTIOUS beyond belief!

Ingredients

  • 2 cups buckwheat flour (all-purpose or whole wheat flour will work)
  • 4 tsp baking powder
  • 1 tbsp. coconut sugar (granulated sugar will work)
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 2 large eggs, separated
  • 1/3 cup coconut oil, melted (other oils will work)
  • 1-3/4 cup unsweetened vanilla almond milk (any milk will work)
  • 1/2 tsp pure vanilla extract

Instructions

  • Prepare waffle iron with natural cooking spray and turn it on to warm it. (As you continue to make all of the waffles, be sure to spray the waffle iron each time with cooking spray. These waffles will stick, if you don't.)
  • Very carefully separate egg yolk and white. It is important to try to keep all of the yolk out of your whites. Set egg whites aside.
  • Use a mixer to beat all ingredients (including yolks) together, except egg whites. Transfer mixture to a large bowl {unless you have more than one mixer}. Clean mixing bowl and beaters.
  • Beat egg whites at a high speed for about 4 minutes and until soft peaks have formed.
  • Stir egg whites into the waffle batter.
  • Use a 1/2 cup measuring cup to spoon mixture out and onto waffle maker. {This amount may vary depending on the size of your waffle maker. I have a standard size Belgian waffle maker.}
  • You can heat your oven to 200 degrees F. to keep waffles warm, if needed.

Notes

These waffles store well in the freezer. Reheat them in the oven at 350 degrees F. for a couple of minutes.

http://www.hungryhealthygirl.com/2013/08/02/buckwheat-belgian-waffles/

Buckwheat Belgian Waffles- Crispy on the outside, light and airy on the inside, healthy, gluten free, and SCRUMPTIOUS beyond belief!

This was my first time cooking with buckwheat flour and I really liked the nice nutty flavor. I chose to use buckwheat flour because it is not from wheat at all, but is the seed of a fruit and is closely related to the wild rhubarb.  Buckwheat is gluten free and allergen friendly. It is good for the cardiovascular system and is linked to lower blood pressure and a lowered risk of developing  high cholesterol. This is because it is rich in flavanoids which are phytonutrients that help protect against disease by acting as antioxidants.

Buckwheat Belgian Waffles- Crispy on the outside, light and airy on the inside, healthy, gluten free, and SCRUMPTIOUS beyond belief!

These waffles held up perfectly to plenty of maple syrup…. no soggy waffles on my plate! And if you want a light and airy waffle, don’t skip out on separating the egg whites and beating them alone.

Something to think about…..

Have you ever used buckwheat flour?

Waffles or pancakes? While I love my pancakes, there is no breakfast quite like the Belgian waffle. I’m not going to lie, it’s my favorite!

Any fun Friday plans? Madelyn and I have pedicures on the agenda….. what better way to spend a Friday afternoon?!?!

The winner of the Wonderful brand giveaway was randomly chosen by Rafflecopter and the winner is shown below. Congrats Karey! I have sent you an email.

a Rafflecopter giveaway

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  • Bonus transition phase starts Wed. Sept. 4th – Sun. Sept. 8th
  • Our official kick off call is Sat. Sept. 7th
  • 14 Days of whole foods cleansing starts Mon. Sept. 9th – Sun. Sept. 22nd
  • Bonus food testing phase starts Mon. Sept. 23rd

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The creators of the Conscious Cleanse, Jo and Jules, are offering all of my readers $25 off the cleanse with the code RFCC913. You can register here.

If you would like to read about my experience, check out my Conscious Cleanse page.

Comments

  1. Oh this waffle looks so perfect!! I would have to make it as pancakes though, cause I have no waffle iron.
    I love Buckwheat porridge, made with the whole grains. Sweetened with vanilla and cinnamon and topped with berries – so good!!
    Lucie@ Fit Swiss Chick This is why I blog.My Profile

  2. YUM! I seriously need to give these a try…once I buy a waffle maker! I need to get on that. I love that you can freeze and reheat these in the oven, too. That is a fab idea!
    Hannah @ CleanEatingVeggieGirl “Healthified” Root Vegetable and “Sausage” Breakfast HashMy Profile

  3. Totally bookmarking this recipe, that sounds awesome. Curious about buckwheat flour too, think I’ve seen it used in a couple of your recipes if I recall correctly!
    jessiebearwhat WIAW: Greens, Grains & GranolaMy Profile

  4. I keep going back an forth on whether I like waffles or pancakes more… I mean, the crispy on the outside and fluffy on the inside thing is pretty amazing, but you can’t deny the deliciousness that is pancakes… especially when they’re sprinkled with some icing sugar. Soooo, I’m going to annoyingly answer “both,” so that I can have my pancakes and eat my waffles too ;)
    Amanda @ .running with spoons. . monthly favorites – july 2013 .My Profile

  5. First time on your blog! I love it!!!

    I will have to add you to my link love page on my blog and you to my daily reads!!!

    This recipe looks awesome. I just wish I had a waffle iron! I have such a hard time finding coconut sugar, flour, and oil! The closest whole foods or store that sells it is an hour away and I am out so a trip to trader joes is in major need STAT!

    I will try this recipe maybe in a pancake form when I can!

    • Thanks so much, Heather! Let me know if you do try it in pancake form…. I would be very interested at how it turns out. I buy all of my hard-to-find products from swansonvitamins.com.

  6. These look like the perfect little Breakfast! I miss waffles so much, I haven’t made one in forever.
    I use buckwheat flour all the time – I LOVE it! I’ve been making these protein balls with them and they’re awesome.

    • I will definitely be using it more, now that I’ve tried it. I love the idea of making protein balls with it!

  7. That recipe looks lovely! I’ve only cooked with buckwheat once, but it was good, very hearty. :)
    Elle@thewaybyelle.blogspot.com 50 Healthy Food and Exercise Comment Luv BlogsMy Profile

  8. These look really good! I don’t have a waffle maker so it’s pancakes for me. I have used buckwheat flour in banana muffins before and really liked it.

  9. I like to make waffles! I haven’t used buckwheat flour, but I’d like to try it. When I reheat waffles, I often just put them in the toaster – so quick!
    Tina@GottaRunNow 17 Mile Run on EmptyMy Profile

  10. I have never used buckwheat flour before . . . very interesting!! I love waffles, and have a belgian waffle maker at home but I should really use it more often. Have a great weekend!
    Michelle @ Eat Move Balance Friday’s FiveMy Profile

  11. These look awesome! Do you have the nutrition information?

    Allison
    Allison Cheddar Mashed CauliflowerMy Profile

    • I only figured up the calories and it was around 250 calories per waffle and these are huge Belgian-sized waffles.

  12. Kim, I have to tell you. You’ve come such a long way with your recipe & blogging since the very first day I read your blog. Now i’m not saying your recipes haven’t always been delicious sounding & looking, but your photography is top notch. I truly do admire you for not only teaching your family about living a healthy lifestyle, but just being the wonderful mother, wife, and athlete that you are :)
    Jessie Growing Naturals Giveaway!My Profile

    • Jessie, I so appreciate your kind words. You are such a sweet person and have totally just made my week with your thoughtfulness! I hope that you have a wonderful week ahead! ;)

  13. Love the use of buckwheat flour!! You make me want to buy a waffle maker ;)
    Jan @ Sprouts n Squats Two wordsMy Profile

  14. These look amazing! I love pancakes but, I’ve grown to love waffles! Thanks for sharing this recipe and for linking up to #RECIPEFRIDAY! :)
    Kierston @candyfit #RECIPEFRIDAY: Tasty Eats, Yummy Treats!My Profile

  15. I’m a pancake lover, but these waffles look GREAT!!
    Yay!! I’m so excited that I won the giveaway, thanks!!! :D
    Karey @ Nutty About Health Friday FitnessMy Profile

  16. I love buckwheat pancakes so I can only imagine them in waffle form. Waffles > Pancakes for me :)
    Sabrina @ Nutritiously Sweet You Can Go With ThisMy Profile

  17. WOW, our family loves breakfast for dinner, and today i found this recipe, and said to myself, i have to make these, now tonite! and my grandson and husband both agree with me, this is a keeper recipe, the only change i made, i used applesauce instead of oil, and we served them with fresh strawberries and ginger syrup. YUM YUM YUM!
    Thank you for putting this recipe here, where everyone can enjoy them!

    • I’m so glad that you loved the recipe as much as I do. It’s definitely a favorite of mine. Thanks so much for commenting!!

  18. I just pop them in the toaster for about 1 minute and they are just like fresh.

  19. These have become a staple around my house! I make a big batch and store the batter in the fridge, that way I can have one every morning! However, I wanted to share that I had an incident that ruined my batter for two weeks in a row. These need to be made with coarse buckwheat flour. I tried to use Bob’s Red Mill buckwheat flour and it made them mealy and uncookable.Get the coarse stuff from the bulk bins! Maybe this problem was unique to me, because I use flax eggs instead of egg whites, but the grind of the flour made a remarkable difference.

  20. I just made a batch this morning using your recipe as a guide. I agree, separately whisking the egg whites into a creamy foam made a HUGE difference. They came out great! Here’s a photo: https://www.facebook.com/photo.php?fbid=10100479382166145&set=a.687078751565.2179350.5400407&type=1&theater

  21. Hello! Do we discard the egg yolks or are we to mix them into the batter as well? Thank you!

  22. Great recipe! I exchange the buckwheat for 1/2 Amaranth flour and 1/2 teff flour. :-)

  23. Hello and thanks for this recipe!

    I made these this morning and they were great!

    I used unsweetened applesauce instead of oil and I used 6 tbs of liquid egg whites, no yokes. They were magnificent!

    Note to readers, I used spray-on coconut oil on the waffle iron and for the last one I didn’t reapply and as stated in the instructions… They sure do stick!! Make sure to oil up every time!

    Outstanding! I served them with fresh berries and Xyla Maple Syrup! Great sugar free syrup!

    Thanks so much!

  24. A solid recipe. I added two ripe bananas to the mix and the waffles still turned out well. Thank you!!

  25. My children are waffle lovers but my daughter is GF & DF. I’m happy to say they both loved these waffles! I wanted to make a double batch to freeze some for busy weekday mornings but didn’t have enough buckwheat flour or eggs. I subbed in about 1/2 brown rice flour and used flax eggs for 1/2 the eggs and they were still wonderful! Thank you for a great recipe!

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