For those of you who travel often as I do, I know you’ve seen the waffle maker in the breakfast area of most hotels. It’s a popular menu item. You get to make it yourself and can smother it in margarine and sugary syrup. I will admit to looking longingly at it but just can’t quite bring myself to eat it, after all I try to be prudent about my health and eating choices. I’m not saying that the waffles there aren’t good and tasty, it’s just that there is too much sugar and carbohydrates – and too little protein – in them for me.
So, imagine my joy when my chef brother introduced me to a healthy alternative. Naturally I had to tweak the recipe a bit — you know, put my own spin on it. Depending on health or dietary requirements you can adjust it to suit your needs. For those with celiac disease, gluten sensitivity, or wanting a gluten-free diet you should use rice flour in place of the all-purpose and wheat flour that I use. Also, the original recipe called for almond milk. I prefer whole, organic milk as there is no sugar added to whole milk. Again, use what works best for you.
- 1 1/2 cups buckwheat flour
- 1/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon fresh ground nutmeg
- 1 tablespoon wheat bran
- 1 teaspoon flax meal
- 1 egg
- 1 tablespoon maple syrup or honey
- 2 teaspoons vanilla extract
- 1 cup water
- 1 1/2 cups whole milk
- Coconut oil or olive oil for the waffle iron
- Mix the dry ingredients first
- Sift all the flour, baking powder, baking soda, salt, cinnamon, and nutmeg into a large bowl
- In another smaller bowl blend the wet ingredients
- Whisk the egg and milk together, add vanilla extract, and your maple syrup or honey
- Don’t put all the water in just yet, I suggest you add no more than 3/4 of a cup and reserve the rest. Depending on how humid or dry it is where you are you may need more or less.
- Add the wet mix to the dry mix and blend until the batter is completely smooth. You should see bubbles start to appear on the surface.
Since the batter needs to sit for at least 10 minutes before you start using it, this is when I plug in my waffle maker and let it start heating up. You will need to give the mix a light stir before you start using it just in case some of the ingredients settle. I get 6 waffles out of each batch but you may get more or less depending on you waffle maker.
Buckwheat flour is a great alternative to regular flours and much healthier for you too. I could write a whole post on it, but if you want to know more just check out this information here on Buckwheat flour.
The waffles can be made in advance as they freeze well. I wrap them in wax paper and foil before freezing then warm them in my toaster oven (someday I may get a microwave oven). Now all you have to decide is what to top them with. What do I use? Why organic butter and real maple syrup!