Made from gluten-free fruit seeds, not a grain, buckwheat flour has a nutty flavor and adds a healthy amount of protein to these waffles. These are delicious with coconut or almond butter and fresh berries.
1 cup buckwheat flour
1 cup all-purpose flour (also try gluten-free, almond or coconut flour)
1 T baking powder
½ tsp sea salt
1 ½ cups low-fat buttermilk
½ cup high quality ricotta cheese
3 T canola oil (or melted coconut oil)
1 T pure maple syrup (optional)
In a bowl, whisk together the dry ingredients.
In a separate bowl, whisk together the wet ingredients.
Gently stir the wet ingredients into the dry ingredients until combined.
Heat a waffle iron to medium and coat lightly with oil. Spoon about ½ cup batter onto the iron and spread to the edges. Close lid and cook until golden, about 3-5 minutes (use manufacture’s instructions).
Repeat with the remaining batter. Store waffles in the fridge for five days, or make a double batch, cool completely and store in a resealable bag in the freezer (Note: Makes 6 waffles).
Option: If you are short on time get pre-made buckwheat waffles from the store.