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Buckwheat Waffles

Charity Duncan

"This recipe is for waffles made with buckwheat."
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10 m servings 334 cals
Original recipe yields 2 servings (4 waffles)

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  • Prep

  • Cook

  • Ready In

  1. Preheat a waffle iron according to manufacturer's instructions. Spray with cooking spray.
  2. Combine soy milk, eggs, stevia, olive oil, lemon juice, vanilla extract, salt, pumpkin pie spice, cinnamon, cloves, and nutmeg together in a bowl. Stir in buckwheat flour and baking powder; mix just until smooth batter forms.
  3. Pour batter into preheated waffle iron and cook according to manufacturer's instructions; repeat with remaining batter.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 334 calories; 14.6 g fat; 46.3 g carbohydrates; 14 g protein; 186 mg cholesterol; 642 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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I made these for my child, he gave the 2 star rating, but gobbled them up, so go figure. I tweaked the recipe, inspired by other reviews: doubled the oil, subbed organic 2% cow milk for soy, us...

I made it without milk (water only) coconut oil instead of olive, no cloves, no pumkin spice, but double the cinnamon. For the waffles to be not dry you need to load the batter quickly and clos...

This was a good base recipe but I was bothered by their not being actual pumpkin in it. I swapped out one of the eggs and the oil for pumpkin and also used almond milk instead of soy. I don't...

Pretty good recipe. Mine came out a little dry, so I doubles the oil and added a tablespoon of applesauce.