I will confess that I bought buckwheat flour not having a clue what I was going to do with it. I will also confess that I had NO idea it was gluten free! I’ve always loved the nutty texture and taste that it adds to a dish and have stopped at that. When I dug a bit deeper, buckwheat is in fact not wheat at all, but is actually related to rhubarb, and is high in fiber and protein unlike the typical white flour we use. Nice way to start the day if you ask me, you’re welcome body.
These waffles are light and fluffy, crispy and slightly nutty. You can make extra and throw them in the freezer for a quick breakfast on the go for those crazy busy weekdays! Smother these in blueberries and a dollop of vanilla Greek yogurt and you are SET for the day!
1 ¼ cup buckwheat flour
¼ cup corn starch
1 Tbsp baking powder
1 Tsp baking soda
½ Tsp cinnamon
pinch of salt
2 Tbsp sugar
2 Tsp vanilla
2 eggs separated
1 ½ cup buttermilk
¼ cup melted butter
- Whisk together the buckwheat flour, corn starch, baking powder, baking soda, cinnamon and salt in a medium bowl.
- In a medium bowl, beat the egg whites with an electric mixer on high until stiff, adding in the sugar slowly once they start to form soft peaks.
- In a separate small bowl, stir together the vanilla, egg yolks, buttermilk and melted butter. Whisk the wet ingredients into the dry until just mixed and fold in the egg whites.
- Cook in a preheated waffle iron according to the manufacturers directions until golden brown and enjoy!
Enjoy!!!! How will you serve your Blueberry Buckwheat Waffles??