Almond Buckwheat Waffles
The thing I love about waffles or pancakes for breakfast is that it only takes a few extra minutes to make them but it makes the start of the day a little more special. On the weekend, or a day that isn’t busy, you can stir them together at a leisurely pace. Or if you have obligations or places to go, the smell of batter cooking on a hot pan is a nice way to pause in the morning.
I put these together from my go to waffle recipe (from Sunlight Cafe by Mollie Katzen) because I wanted a wholesome, warm breakfast that’s a little out of the ordinary. Almond meal and buckwheat flour both have lots of protein and make for crisp, light waffles. I can’t resist smothering them with yogurt and berries and a touch of maple syrup.
Almond Meal Buckwheat Flour Waffles
It might seem like these have a lot of butter, but it is essential to the crisp outside and soft inside of the waffle and it gives them a really good flavor. For my berry topping, I just heat frozen berries until they thaw into a juicy compote. If you have left over waffles you can freeze or refrigerate them in an airtight container for another breakfast.
1 cup almond meal
1/2 cup buckwheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or plain yogurt
1 teaspoon vanilla
6 tablespoons melted unsalted butter
1/2 cup finely chopped almonds, optional
Mix the almond meal, buckwheat flour, baking powder, baking soda and salt in a medium bowl. Beat the eggs together until frothy. Stir in the buttermilk or yogurt into the eggs until smooth and add the vanilla. Pour the liquid ingredients, along with the melted butter into the dry ingredients. Stir to combine, but it doesn’t have to be completely smooth. Mix in the almonds, if using.
Pour one half cup of batter onto the hot waffle iron and cook according to the manufacturers instructions. Repeat cooking process until all of the batter is used. Makes about 6 waffles.