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
- 2 eggs
- 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.