Buckwheat is not related to wheat– it’s actually a seed, and it’s terribly nutritious. You can read more about it here.
I mix up the buckwheat with a lighter flour– you can use whole-wheat pastry flour or just regular all-purpose– and they turn out just perfect: crispy on the outside and tender on the inside. These waffles are really low-fat: there’s just 2 tbsp of canola oil in the recipe and it makes 8 waffles in my waffle-maker.
Eat these with maple syrup, my favorite way to have them, or top them with some fruit and vegan whipped cream for a very special breakfast.
Here’s the recipe. Enjoy, everyone!
- Dry ingredients:
- 3/4 cup buckwheat flour
- 1 cup whole wheat pastry flour or all-purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1/4 tsp salt
- Whisk these together in a bowl and set aside.
- Wet ingredients:
- 1 1/2 cups soy milk
- 1 1/2 tsp egg replacer like EnerG whisked into 2 tbsp warm water
- 1/2 cup apple sauce
- 2 tbsp canola oil
Whisk the wet ingredients together and add to the dry ingredients. Mix together but let some lumps remain.
Heat a waffle iron and spray lightly with oil. Make waffles per instructions.