I love trying out new ways to make waffles and pancakes, and these buckwheat waffles are a delicious variation on my Whole Wheat Vegan Waffles recipe.
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 tablespoon 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!
Vegan Buckwheat Waffles
- ¾ cup buckwheat flour
- 1 cup whole wheat pastry flour (or all purpose flour)
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 ½ cups soy milk
- 1 ½ teaspoon egg replacer (like EnerG or use tapioca starch or 2 tablespoon flaxmeal)
- ½ cup applesauce
- 2 tablespoon vegetable oil
- Whisk the dry ingredients in a large bowl. Add the wet ingredients one by one and whisk until just mixed. Batter can be slightly lumpy.
- Heat a waffle iron and spray lightly with oil. Make waffles per instructions.
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