I love trying out new ways to make waffles and pancakes, and these buckwheat waffles are a delicious variation on my no-egg waffle 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 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!
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.
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.