“Your beauty … should be that of your inner self, the unfading beauty of a gentle and quiet spirit, which is of great worth in God’s sight.” 1 Peter 3:3-4 NIV
I love food that has a crunch when you bight into it. Crackers, chips, nearly-burnt toast, and waffles with a bit of crisp texture. Yes, soft inside, but crunchy on the outside.
I was hankering for a batch of crispy waffles enough to finally bite the bullet and make a batch by adapting Mom’s recipe for oat pancakes. My kids always love her “cake-cakes” and still call them that. Sweet memories!
Buckwheat grouts offer a wonderful gluten-free flour when they are ground into a fine, flour-like powder. It’s easy enough to do in a blender.
Since I have blueberries in the freezer picked by my mom from her friend’s blueberry bushes, I decided to make a syrup that morphed into more of a jam. I really don’t care for runny syrup, so boiling it longer creates this creamy textured, smooth blueberry goodness to spread over your hot waffles. I’ll share that recipe tomorrow, pinkie promise.
At the last minute, I added a bit of almond butter for a sort of PB&J effect. It was delicious!
Here is the waffle recipe to print and share.
Gluten- and Dairy-Free Buckwheat "Buttermilk" Waffles
Healthy Buckwheat Waffles with a Soft-Textured Crunch
- 2 eggs, beaten
- 2 teaspoons vanilla flavoring
- 2 cups vanilla unsweetened almond milk
- 2 Tbsp apple cider vinegar
- 4 Tbsp grape seed oil
- 2 cups buckwheat flour (about 1-3/4 cups buckwheat grouts, ground to fine powder)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 Tbsp chia seeds (optional but great for added protein)
Preheat waffle iron on med-high or high heat, depending on your particular griddle's heat sensitivity. You want the griddle hot when the batter makes contact, so have it hot and ready for your first batch. While waffle iron is warming, coat with butter or grape seed oil to prevent sticking.
Pour almond milk into measuring cup and add vinegar. Stir and let rest for 5 minutes. Combine milk mixture with oil and eggs in medium-sized mixing bowl. Stir to blend.
In medium bowl, stir together all dry ingredients. Add wet ingredients and whisk until smooth. Pour onto hot griddle and cook in batches. I get sixteen waffle squares from one batch of batter.
Remove waffles quickly onto cooling rack. If time allows, make double batch to freeze for later - very helpful time saver. Enjoy!
These waffles are so handy to keep in the freezer for quick warming in a toaster oven on busy mornings.
In the morning, LORD, you hear my voice, in the morning I lay my requests before you and wait expectantly. (Psalm 5:3 NIV)
Love and hugs, my sister!
Because He lives~