Whole-grain Buckwheat Waffles

“Despite its name, buckwheat is not a form of wheat at all. It is a seed in the rhubarb and sorrel family — not even technically a grain, botanically speaking. But because it is eaten like a grain and is rich in fiber, B vitamins and antioxidants like one, it is fair to call it a whole grain. And a gluten-free one at that.”

This is the whole kernel of truth: the benefit of buckwheat as part of the whole-grain healthful eating is overwhelming. I grounded whole buckwheat groats in a Vita-Mix blender to a meal/flour consistency to make these waffles. I like milling my own grains, which gets me closer to the source than the powder that comes in a bag.

I used whole wheat pastry flour, for the rest (50%) of the total flour, to attain the softness in texture that some may prefer. You also have the option to use rice flour instead for a gluten-free waffle.

What better way to set the tone of the day than a healthy breakfast? Making breakfast for a crowd can’t be easier with waffles. The batter can be made the night before. You’re all set to go the next morning. This recipe comes from Ellie Krieger, nutritionist and IHCC featured chef. (Per serving: Calories 360; Total Fat 15g (Sat Fat 2g); Cholesterol 50mg; Sodium 580mg; Total Carbohydrates 49g; Dietary Fiber 9g; Protein 12g). Buckwheat waffles look darker than those made with all-purpose flour. I made it even darker by swapping ground flaxseeds with black sesame seeds.

Preheat the waffle iron. Set the cooking time for four to five minutes, depending on the equipment manufacturer’s instructions. The crispy and dark golden-brown waffles that emerge would surely brighten and energize your day.

Health benefits aside, I strongly prefer the texture of these whole-grain buckwheat waffles over those made with all-purpose flour. There is a certain bite that’s satisfying, and you want more of it, with the full-body and crunchy texture of these waffles. They are crispy and dry. Hold up well against any amount of syrup or sauce you might want to put on them.

I like serving them with varieties of berries on the side, another super foods. Drizzle with some extra maple syrup. (The basic ingredient in maple syrup is the sap from the xylem of sugar maple. It consists primarily of sucrose and water. Accordingly, sugars comprise 90% of total carbohydrates which contribute nearly all of the calories per serving.)

Sprinkle some cinnamon on top, if your prefer some warm holiday spice and aroma. Lather with softened butter, if you crave creamy richness. Why not? Pleasure should be part and parcel of healthy and mindful eating.

Buckwheat waffles can be made gluten-free by using rice flour

 

Cinnamon and butter are optional

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4 Comments

  • Reply
    Joyce Rachel Lee-Bates
    December 16, 2015 at 1:50 am

    Beautiful! I don't have a waffle iron, so I always have to buy store-bought ready-made ones and reheat them in the microwave. 😀

  • Reply
    kitchen flavours
    December 16, 2015 at 3:11 pm

    I have been thinking of waffles lately! These sounds and looks so yummy! I have not made any in ages! My waffle maker is "hibernating" in the cupboard! Got to "dig it out" and start using it again!

  • Reply
    Deb in Hawaii
    December 18, 2015 at 7:10 pm

    I like a crispy, hearty waffle too–they are just so satisfying. I like that you worked your "youth-bringing" black sesame seeds into them too. 😉 And yes, bring on some butter!

  • Reply
    Kim
    December 22, 2015 at 3:27 pm

    I am giggling at Deb's comment about the black sesame seeds because I was thinking the same:) Saying that, I have been craving waffles lately and these would definitely satisfy that craving! I would very much prefer a hearty waffle that stands up to a hefty dose of maple syrup. These are perfection!

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