Buckwheat Waffles

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!

Buckwheat Waffles

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.