Ingredients20 m servings 278 cals
- Preheat a waffle iron according to 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 preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.
Per Serving: 278 calories; 18.5 g fat; 22.6 g carbohydrates; 7.7 g protein; 80 mg cholesterol; 815 mg sodium. Full nutrition
ReviewsRead all reviews 14
Very versatile and infinitely forgiving recipe. The description is right on, the waffles do get a great crispy outer shell even if you change up the ingredients, they are definitely for people ...
These were amazing! My first attempt at gluten free waffles. Used combination of buckwheat, rice and coconut flours and used buttermilk, olive oil and coconut sugar. My family liked these even ...
I never thought I would be able to enjoy pancakes again after learning I was sensitive to wheat and gluten. I found this recipe and decided to give it a try. I am also sensitive to eggs and dair...
I have always made buckwheat waffles for my dad (92!) but we are GF at home and I needed a good recipe for scratch waffles....these are amazing! I used a bit more regular milk (all I had on han...
I made recipe as written and thought it was great-this is our new go to waffle recipe. TY for sharing!
I made these with olive oil substitution for a more savory taste and texture, and they came out delicious. Kept longer on the waffle iron for added crispness, this will probably become a staple ...
I have been cooking gluten free for decades and I like buckwheat. I substituted coconut milk for the milk and erythritol for the sugar to comply with my food intolerances. These were very good a...
used Pillsbury gluten free flour...brown sugar...added cinnamon, vanilla and pecans