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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
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.
I read all about the health benefits of eating buckwheat on the internet, and started searching for some buckwheat flour. I found some at a health food store. Buckwheat is not wheat at all and it is gluten free. It is really good for you.
Waffles and pancakes are easy to make and do not take much time. To save some time, you can mix the dry ingredients together and add the other ingredients later.
I usually double the recipe and freeze them. They are just as tasty heated up in the microwave or toaster oven.
Total Time: Just a few minutes while the waffle iron is heating up.
Yield: makes 8 pancakes or 4 servings.
Source: Posted on the internet food.com and from Light and Tasty's June/July 2005 issue by A Messy Cook on May 26, 2005.