What’s better than starting your day with a pile of warm, fresh waffles? We can’t think of anything, especially since they’re both healthy and delicious (obviously). Fortunately, this buckwheat and almond flour waffle recipe fits the bill — and is gluten-free to boot.
Both of the main ingredients, the buckwheat and almond flour, are high in fiber and a great protein alternative for vegans and vegetarians. Meaning, they’re a great power combo to fuel your day and keep you full until lunchtime.
Oh, and did we mention they’re delicious? (Don’t worry, the Asana team has done an extensive taste-test to confirm this — you’re welcome!)
Makes 5 servings
- 1 1/3 cups milk
- 1 cup buckwheat flour
- 1 cup almond flour
- 1/3 cup vegetable oil
- 2 eggs
- 1 tablespoon baking powder
- 2 teaspoons white sugar
- 1 teaspoon salt
- Preheat a waffle iron according to the manufacturer’s instructions.
- Stir milk, buckwheat, almond flour, vegetable oil, eggs, baking powder, sugar, and salt together in a bowl until batter is smooth.
- Working in batches, ladle batter into a preheated waffle iron and cook until waffles are golden and crisp (about 3 to 5 minutes).
To turn these buckwheat waffles into a blackberry-filled delight, simply add 1 cup of chopped fresh blackberries to the batter, then serve with blackberry syrup.
To make the blackberry syrup, blend fresh blackberries with warm maple syrup in a blender or food processor, strain, and serve.