It’s been a while since I posted a waffle recipe hasn’t it? I love waffles and so does my family, they are something we have for breakfast often.
Often enough that my kids think it’s just normal to have homemade waffles on school mornings.
Yup, lucky them!
Since it is something we a lot of I like to make them super healthy along with super tasty, but lately I have been taking my diet up another notch and avoiding grains unless I have worked out.
Well I don’t much care for making the kids a separate breakfast from mine so I decided to try them on buckwheat. I love buckwheat personally but had sort of forgotten about it so my kids haven’t really tried it.
Buckwheat is not a cereal grain but rather a fruit seed related to rhubarb and sorrel. It has a good amount of magnesium and fiber along with a whole host of other health benefits.
The first time I used it I got mixed reviews (even though they were delicious).
So this morning I decided to just make the buckwheat for myself. They got regular whole grain waffles.
I’m writing this as a smaller recipe in case you are in the same boat I’m in or you don’t have a bunch of kids running around at all and just want a little treat for yourself but if you want more than 2 waffles, simply double the recipe and you should be good to go.
I have been using maple syrup still even though I have been trying to keep from spiking my blood sugar levels. My reasoning for this is the syrup I have is full of good nutrients (and it’s crazy delish) and I have had gestational diabetes twice and therefor tested my sugar levels after meals and found maple syrup didn’t spike my blood sugar levels nearly as much as white all purpose flour or granulated sugar. Weird but true, so long as I just had a little.
I do have some coconut nectar though and while it isn’t as tasty as my Wisconsin maple syrup, it is good and is a low-glycemic sweetener so that’s a great option for syrup if you are trying to avoid spikes in your blood sugar levels.
- 1 cup buckwheat flour
- ¼ teaspoon baking soda
- pinch of sea salt
- ¼ cup ground flax seed
- 1 tablespoon agave, honey or coconut sugar or 1 teaspoon powdered stevia
- 2 medium eggs
- ¼ cup plain yogurt
- 1 tablespoon melted butter
- ½ cup or so cold water you may need a little more, depending on how fine your flour is ground. You want the batter thick but not as thick as a pancake batter, it should run off a spoon when dipped into the batter.
- Preheat your waffle iron while you are making the batter.
- Combine the dry ingredients in a small bowl and whisk together.
- Add the wet ingredients and whisk together. Adding more water if needed.
- Pour half the batter into the hot waffle iron and cook until done.