Being part Japanese, I grew up consuming a lot of buckwheat in both noodle and tea form. Eventually, I started getting tired of buckwheat everything, until I realized I felt better with less gluten in my life. The problem with going gluten-free is sometimes the food is taste-free! Enter my crispy buckwheat waffles. They have a touch of almond flour that really helps round them off. Whether you're gluten-free or not, I think you'll love these.
If you'd like these to be vegan, as well, swap the butter out for an oil or a vegan butter.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 4 servings
Ingredients:
Steps:
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I had heard of buckwheat pancakes but had never tried them. A friend told me he had eaten some in a restaurant and was surprised at how good they were.
It can seem like a disaster if you, or someone close to you, develops a food intolerance. It is possible to make a basic wheat-free pancake batter and then alter the recipe to make pancakes that can be enjoyed by people with various intolerances.
Buckwheat waffles have become a routine Saturday morning breakfast for us. It is much easier to mix the dry ingredients ahead and just add the other ingredients later when I make the waffles.
