If you’re a fluffy waffle kind of a person, and like buckwheat and things not overly sweet, these will be your morning friend.
A few weeks ago I shared a recipe for my favorite waffles: these millet almond butter waffles, which seem to have been well-loved so far. I did, however, receive quite a number of inquiries about a buckwheat version. Incidentally, I already had a buckwheat version in my waffle-making repertoire — everyone has one of those, right? ;) — that’s quite similar to that other recipe. I alternate between these two depending on what flour I have on hand.
The funny thing is that even though the recipes are similar, the end result is quite different, which is why I thought it would be good to create a separate space for these fluffy buckwheat waffles.
One last quick note before you dive in is just to keep in mind that different waffle makers are, yep, different. So the cooking time and the batch size might need to be adjusted accordingly.
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The millet version is personally hands down my favorite — they come out extremely crispy around the edges and I just love that. That level of crispness is extra surprising considering there’s no oil or butter in the recipe. This quality is certainly missing in this buckwheat version, but instead these waffles come out extra fluffy.
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The main difference in the recipe itself (besides the flour swap) is the quantity of liquid. Buckwheat flour seems to need more moisture for these to work, as otherwise the batter comes out a bit too thick. I’ve made these many times and tend to experiment with the amount of almond milk I add — the quantity I included here is the ratio I prefer the most, however you can also make this with ¾ cup almond milk instead of the full cup and the recipe still works (though you’ll get slightly smaller waffles).
Prep Time: 10 mins Yield: 3 large waffles
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The main difference in the recipe itself (besides the flour swap) is the quantity of liquid. Buckwheat flour seems to need more moisture for these to work, as otherwise the batter comes out a bit too thick. I’ve made these many times and tend to experiment with the amount of almond milk I add — the quantity I included here is the ratio I prefer the most, however you can also make this with ¾ cup almond milk instead of the full cup and the recipe still works (though you’ll get slightly smaller waffles).
Prep Time: 10 mins Yield: 3 large waffles
Ingredients
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Waffles:
- 1 cup unsweetened vanilla almond milk (or another plant milk)
- 1 small ripe peeled banana (about 155 gr before peeling)
- 4 tbsp creamy almond butter
- 1 tbsp maple syrup
- ⅛ tsp salt
- ½ cup buckwheat flour
Optional: oil spray or some non-dairy butter for seasoning the waffle maker*
Optional Toppings:
powdered coconut milk for dusting**, maple syrup, raspberries or other fresh fruit or berries, ice cream, your favorite jam, etc.[post_ads_2]
Instructions
- Preheat waffle maker to a medium-high setting (or to whatever your preferred setting is). Have an an oil spray standing by (if using).
- Place all waffle ingredients, except buckwheat flour, in a power blender and blend until completely smooth. Add the Flour and blend once again to combine.
- Pour a third of this mixture (or whatever amount is suited for your waffle maker size) into your pre-heated (and oiled if needed) waffle maker and bake for 7 minutes (until steam stops rising from the waffle maker). Carefully remove the waffle onto a plate with the help of silicone-tipped tongs (or something similar). Note: it will crisp up very slightly as it cools on the plate. Repeat with the remainder of the batter.
- Top with your favorite toppings and enjoy straight away.
