I actually prefer these gluten free egg free waffles to the egg batter Belgian waffles I used to make! They are way more substantial and sustaining!
Poor waffle maker. It’s been neglected for years. Tucked away in the dark abyss of a corner cabinet. But after today, no more. It’s earned rockstar, front and center status thanks to this groovy groaty waffle recipe! This morning I tested it for the third time. And for the third morning in a row my kids gobbled them up. Served hot off the iron, they are crispy on the outside, moist on the inside. I actually prefer them to the egg batter Belgian waffles I used to make! They are more substantial and sustaining, like a hearty bowl of hot cereal, they stick to your ribs.
Buckwheat is of no relation to wheat. It is actually a fruit seed (not a grain) and is related to rhubarb. Nutritionally, buckwheat provides vitamins B1 and B2, the minerals potassium, magnesium, phosphate and iron (buckwheat contains more iron than cereal grains), and has nearly twice the amount of the amino acid lysine found in rice. Buckwheat groats provide yet another way to sneak healthier, more wholesome ingredients into the everyday foods we enjoy.
Gluten Free Egg Free Waffles Using Buckwheat Groats & Oats
Free From: Gluten-free, Dairy-Free, Egg-free, Nut-free, Soy-Free, Corn-Free, Easily Vegan
Makes: 4 Waffles
1-1/4 cup filtered WATER
2 tablespoons extra light OLIVE OIL
2 tablespoons runny HONEY or pure maple syrup
1 tablespoon VANILLA EXTRACT
1 tablespoon LEMON JUICE
15 drops NuStevia Liquid STEVIA EXTRACT
1 cup gluten-free rolled OATS
3/4 cup BROWN RICE FLOUR
1/4 cup BUCKWHEAT GROATS
1/4 teaspoon SEA SALT
1 tablespoon BAKING POWDER
- Add all ingredients, EXCEPT for baking powder, to the carafe of a high-powered blender. Blend until super smooth. Add baking powder and blend just until incorporated, 5-10 seconds.
- Pour batter into heated waffle iron lightly coated with oil. Cook 5 minutes or to desired crispness.
Waffles too light and airy? Funny thing happened the other day. It must have been my 6th or 7th batch of these. This time I used fresh lemon juice vs. bottled and found that the waffles were coming out a bit too light—to the point that I had to gingerly pick them out of the waffle iron. I have no idea what caused it. Even made a second batch to test and same thing. Was it the lemon juice or just the day? My only thought is that perhaps the fresh juice was more acidic and caused a greater reaction with the baking powder? I am no food scientist, just a guess. So if yours turn out too light and airy just give the blender carafe a firm tap or two on the counter—covered of course. This let’s some of the air out of the batter and makes for a more manageable waffle.