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So far this is the best I’ve come up with for waffles. They get a nice crispy outer shell in my waffle iron that I find delicious. Be warned: you have to like buckwheat to like these. Using half creamer and half milk is pretty awesome if you don’t mind the extra fat/calories. You can substitute applesauce for the oil, if desired.
Ingredients
- 1 1/3 cups milk
- 1 cup buckwheat flour
- 1 cup almond flour
- 1/3 cup vegetable oil
- 2 eggs
- 1 tablespoon baking powder
- 2 teaspoons white sugar
- 1 teaspoon salt
Directions
Step 1
Preheat a waffle iron according to manufacturer's instructions.
Step 2
Stir milk, buckwheat, almond flour, vegetable oil, eggs, baking powder, sugar, and salt together in a bowl until batter is smooth.
Step 3
Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 278 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat4g | 20% |
| Cholesterol80mg | 27% |
| Sodium815mg | 35% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber2g | 9% |
| Total Sugars6g | |
| Protein8g | |
| Vitamin C0mg | 1% |
| Calcium259mg | 20% |
| Iron2mg | 9% |
| Potassium264mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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