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Buckwheat flour morning waffles

Buckwheat flour morning waffles are crunchy on the outside and fluffy on the inside. Great alternative to gluten flour waffles.

Waffle iron is a totally magical appliance. You add more or less a pancake batter, you close the iron, wait impatiently for few minutes. You open the waffle iron and voila, you have a waffle! Crispy on the outside, fluffy on the inside. If you would take this batter and cook it in the pan you would have a pancake. But if you cook it in a waffle iron, magic happens and you have something truly unique. A waffle. A buckwheat flour morning waffle in this case. The same ingredients, totally different outcome. I am amazed every time I make waffles. Every time I open the waffle iron I hear tada aaa! In my head. What did I tell you? Magic…!

Buckwheat flour morning waffles are crunchy on the outside and fluffy on the inside. Great alternative to gluten flour waffles.

This magical appliance turned on me completely just when I wanted to make a batch of buckwheat flour morning waffles and shoot some photos for you. I usually eyeball the ingredients. After a while, you kinda know what you want in terms of batter consistency. I use buckwheat flour for this recipe to lessen the gluten load and this flour can be tricky at first, but after a while, you get use to it. To share this recipe with you guys I weighed everything, took notes, was very precise like never before. I spooned the batter into the iron. Closed it and waited impatiently as usual for the results. I opened the iron. Well, I tried anyway. And I couldn’t open it. I paused, surprised. I pulled a bit harder and there before my eyes was split in half waffle. One half was stuck to the bottom abd the other half was stuck to the top of the iron. I was looking but I was not really believing what I was looking at. How on earth did that happen… The waffle was nicely cooked from what I could see but totally stuck to the iron. Now that was new. I scraped the waffle bits off the iron making a huge mess in the kitchen in the process. I had to take out the plates and clean them. I contemplated what was the cause of this disaster. I had to mess up the recipe this time, I thought. And the irony was not lost on me. The only time I measured and weighed everything, I messed up the waffles. Ok, breathe, I thought. Just make another batch of batter. This is not a big deal. So I did that. And…. It happenned again. Another perfectly halfed waffle, each half glued to the iron.

Buckwheat flour morning waffles are crunchy on the outside and fluffy on the inside. Great alternative to gluten flour waffles.

I was puzzled. And frustrated. My kitchen looked like a tornado hit it at this point. Crumbs and bits of waffles everywhere. Ingredients all around the counter. But I was thinking hard. Analyzing the recipe, the proportions, did I change any brands since I last make these. Anything I could think of that could be the factor. I just couldn’t figure it out. And I made these waffles with different flour, different oils, different yogurt ratios. Perfect waffles every time. Not this sad pile of waffle crumbs as on my counter at the moment. I thought, well I can always try to oil the waffle iron plates. I thought this is pointless as these plates are teflon coated. But well, why not. I was at my wits end at this point. I took a brush, a bit of coconut oil, brushed the plates. Spooned batter for just one wafle this time – I just couldn’t face another scraping of the plates exercise – closed the iron and waited. Quite intense five minutes I have to say. I tried to open the iron. Very slowly anticipating a disaster again. This time, waffle iron decided to cooperate and in front of my eyes was a waffle. In one piece. Not torn in half and stuck to the plates. Just a beautiful waffle. Now that was a total surprise. I let my breath out. I realised I was holding it. I tried another waffle with a bit of oil again. It worked. Another beautiful waffle. And another one without  the oil this time. And it worked again. And has been ever since. I just made remaining waffles, took the pics, still a bit dazzled as to what have actually happenned. I mean why on earth my waffle iron needed seasoning after months of using I do not know.  And that’s Teflon waffle iron. Since when Teflon needs seasoning… It’s a mistery to this day…

Buckwheat flour morning waffles are crunchy on the outside and fluffy on the inside. Great alternative to gluten flour waffles.

I still think waffle iron is a magical appliance even after this weird incident. Because of the waffles. Buckwheat flour waffles. So good. I make a batch and keep them in the fridge. They are fantastic from a toaster. My favourite way to eat them is with and egg and radishes, as a sort of sandwich. Seriously good. And if your waffle iron decides to throw a fit like mine did, you know what to do.

Buckwheat flour morning waffles are crunchy on the outside and fluffy on the inside. Great alternative to gluten flour waffles.

Fuel Your Body, Charge Your Day

Buckwheat flour morning waffles
Serves: 6 waffles
  • 1 cup of buckwheat flour
  • 1 egg
  • ¾ cup yogurt ( I used full-fat greek yogurt)
  • ½ cup milk (cow's, almond, I used oat milk) + some more if needed
  • 2 tablespoons of olive oil (or melted coconut oil)
  • 1½ teaspoons of baking powder
  • pinch of salt
  1. Add buckwheat flour, baking powder and salt in a bowl and mix together.
  2. Add egg, yogurt, milk and olive oil to the bowl. Mix together.
  3. You are looking for quite thick batter consistency. It's to be spooned into the iron rather than poured.
  4. If batter is too thick or too thin adjust with adding more flour or more milk and mixing well.
  5. Spoon approx 3 tablespoons of batter into each waffle iron section and cook for approx 5 minutes.


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