Weekends are special to me because I can share a relaxed breakfast with my husband. And because we have ample time to share them, I prefer to make them a little more special. This past weekend I truly was in the mood for something sweet and unhealthy. But at the same time I also wanted something that would be healthy and satiating, but tasted like it would not be. After sitting some time in bed, I came up with the idea to try and make healthy buckwheat waffles.
They came out so much better than I expected. I thought I would have to make a few adjustments in a following batch, but no, they were perfect!
The waffle itself is very nutritious and filling because I switched out many of the usual ingredients from a normal waffle recipe for “better” ones. There is no all purpose white flour in this batter. Instead I mixed buckwheat and oat flours with whole old fashioned oats. I also used a nut butter instead of a vegan butter or margarine. In this recipe I used the OhMega Almond Butter. If you are allergic to tree nuts, you can also use seed butters like sunflower or hemp (make your own if you are unable to find it in the store). This recipe also does not call for any refined sugar and instead only uses a little maple or date syrup and a banana for sweetness.
Keep in mind that using oats in any recipe will increase the amount of liquid to use because the oats will just gradually start to absorb anything in its way. So initially I only used one cup of soy milk, but had to add another 1/4 cup a few minutes later.
These waffles turned out to be amazing! Although they took slightly longer to cook in the waffle iron compared to a normal waffle batter, they browned and crisped perfectly on the outside while cooking all the way through leaving you with a soft texture on the inside.
In the end was the toppings that could either keep these waffles healthy or turn them into a major sugar high. The taste of the waffle is slightly nutty from both the buckwheat flour and the nut butter. So it can be paired perfectly with sweet fruits such as strawberries, blueberries and banana. I couldn’t help adding a few dark chocolate chips and another dash of maple syrup. It was the weekend after all. I hope you enjoy!
These vegan waffles are a healthy, nutritious, refined sugar free and satiating. This easy recipe makes 6 smaller waffles or 4 big ones. The buckwheat gives it a great nutty taste and is a much better alternative to all purpose white flour.
- 1 cup buckwheat flour
- 1/2 cup old fashioned oats
- 1/2 cup oat flour (ground up oats)
- 2 Tbsp nut butter (almond or peanut)
- 1 Tbsp ground flaxseeds
- 1 Tbsp baking powder
- 1 banana, mashed
- 2 Tbsp maple/date syrup
- 1 1/4 cup soy milk
- 1 tsp cinnamon
- 1 pinch salt
Measure everything into a large mixing bowl and combine well.
The oats in the batter will start to absorb some of the liquid while the other waffles are cooking. If the mixture becomes too dry, simple add a little water or more soy milk to the mixture.
Cook waffles in a waffle iron. This recipe will make 6 small waffles or 4 big waffles. Top cooked waffles with fresh strawberries or blueberries with a little maple syrup.