Buckwheat Waffles II

Low FODMAP Vegan Gluten Free Buckwheat Waffles

Buckwheat Waffles II

Do you like the idea of eating buckwheat but not the intensity of its flavor? Try out these crispy-on-the-outside-soft-on-the-inside, easy-peasy waffles. The tapioca flour helps neutralize the buckwheat-y flavor and creates a lighter texture than the Buckwheat Waffles I recipe.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Breakfast

Cuisine: American

Keyword: Gluten free, nightshade free, grain free buckwheat waffles

Servings:

Calories: 334kcal

Ingredients

1 cup milk
0.25 cup fruit puree
2 tbsp maple syrup
2 tbsp oil
1.25 cups buckwheat flour
0.5 cup tapioca starch
2 tbsp sugar
pinch salt
1.5 tsp spices (ground cinnamon, nutmeg, allspice, etc.) to taste
0.5 tsp cream of tarter
0.5 tsp baking soda

Instructions

Add the wet ingredients to a blender. Add the dry ingredients, except for the baking soda, to the blender. Blend / puree until fully combined.
Add the baking soda. Blend / puree for another 5 seconds or so until just combined.
Pour into your waffle iron and cook per the manufacturers instructions.
Serve!

Notes

This recipe can easily double as a pancake recipe. I recommend swapping the 2 tbsp of sugar for maple syrup if you go that route.

I recommend being precise with your fruit puree measurement. Any excess liquid will create a more dense texture.

If you don't have cream of tarter and baking soda, you can just add 1 tsp of baking powder. Baking powder is typically made with cornstarch so the resulting recipe would no longer be grain free/corn free.

The batter can be stored for 2-3 days in the fridge. If you plan to store the batter for later use, wait to add the baking soda until just before you actually cook the waffles.

Nutrition