Gluten-Free Buckwheat Waffles
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 large egg
- 1 1/4 teaspoons baking powder
- 1 cup buckwheat flour
- 1 tablespoon sugar (i used coconut sugar)
- 1/4 teaspoon cinnamon
- 1 1/4 cups buttermilk shaken (see notes to learn how to make your own with any kind of milk)
- 1/4 cup (4 tablespoons) melted butter or coconut oil
- topping suggestions: maple syrup almond butter and/or fresh banana slices
- Carbohydrate 510.11212109616 g
- Cholesterol 143.176666668132 mg
- Fat 60.75912735244 g
- Fiber 71.7499133919446 g
- Protein 94.8127787443496 g
- Saturated Fat 28.931722504303 g
- Serving Size 1 1 small waffle (854g)
- Sodium 440.116466771774 mg
- Sugar 438.362207704216 g
- Trans Fat 6.54522196986439 g
- Calories 2774 calories
Preheat your waffle iron. If desired, preheat oven to 200 degrees Fahrenheit to keep waffles warm until you're ready to serve.In a medium-sized mixing bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, salt and cinnamon.In a liquid measuring cup or another bowl, whisk together the buttermilk, melted butter and egg. Pour the wet mixture into the dry mixture and stir them together until there are only a few small lumps remaining. Give it a few more stirs if you see any liquid that hasn't fully incorporated.Pour batter onto the hot waffle iron plates, close the waffle iron and cook until the waffles are barely letting off steam and they are lightly crisp to the touch. Carefully lift waffle out of the waffle iron and serve immediately or place in the oven to keep warm. Avoid stacking the waffles or they will lose their crispness. Repeat with remaining batter as necessary. Serve with maple syrup, almond butter and/or sliced banana on top.
