Buckwheat Blender Waffles {Gluten-Free}

Meaningful Eats

Buckwheat Blender Waffles {Gluten-Free}

6 servings

You can substitute the 1/2 cup potato starch and 1/4 cup tapioca starch for 3/4 cup gluten-free all-purpose flour if you like. These waffles freeze wonderfully! Just break them into pieces before freezing. Then you can reheat the waffles directly from the freezer in a toaster on the defrost setting. Spread a toasted waffle with almond butter for an on-the-go breakfast!

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Author Erin Collins

Ingredients

1 cup almond milk + 1 teaspoon apple cider vinegar or 1 cup of buttermilk if you can tolerate dairy
1 cup raw buckwheat groats
1/2 cup potato starch*
1/4 cup tapioca starch*
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
2 tablespoons sugar any granulated sugar, I use succant
3 eggs
1/4 cup butter melted (or coconut oil)
2 teaspoons vanilla
2 tablespoons maple syrup

Instructions

Combine the almond milk and apple cider vinegar. Let sit while you prepare the rest of the batter.
Preheat a waffle iron.
Place the buckwheat groats in a high-speed blender. Blend until they are ground into a fine flour. Add the potato starch, tapioca starch, baking powder, salt, cinnamon, and sugar. Pulse to combine.
Add the eggs, butter, vanilla, maple syrup, and almond milk mixture. Blend to evenly combine.
Lightly grease the waffle iron and pour about 1/3 cup batter into the waffle iron (or how much is recommended for your particular waffle iron). Cook for 3-4 minutes.
Gluten-free waffles take longer to cook than regular waffles. Remove from the waffle iron and place on a wire rack. You can preheat the oven to 200F and place the cooked waffles in there while you make the rest.
Waffles can be broken into pieces and frozen. Just reheat directly from the freezer in a toaster on the defrost setting.

Nutrition