Blueberry Buckwheat Waffles

by | Mar 4, 2013 | Breakfast, Desserts, Fruits, Kid-Friendly, Vegan, Vegetarian | 4 comments

I live for my weekends.  For me, nothing could be more wonderful than sleeping in, snuggling under my pile of blankets.  If I could be a fairy tale character, I would be cross between Sleeping Beauty who slept for 100 years and the Princess and the Pea, where I sleep under a million blankets instead of on a million mattresses.  I was not born a morning person by any means – I get up fairly early during the week and cherish every minute of extra sleep I can afford on the weekends.  And as much as I enjoy heading out for brunch, I really prefer lazily waking up to make a delicious breakfast while still in PJs.  So much so, that I invested in a waffle maker.

buckwheat flours
liquid waffle mix

While pre-made frozen gluten-free waffles are convenient weekday breakfast solutions, weekends are for busting out that waffle maker.  Since going gluten-free, I have experimented with numerous gluten-free pancake and waffle baking mix and most have been pretty good and some great.  However, being able to create golden crispy waffles from scratch feels so much more satisfying.

waffle mix in maker
waffle in maker

My waffle maker is by VillaWare and I scooped it up on Amazon a few years ago (mine’s an older model).  It has plates that are dishwasher safe and removable so you have the option to make traditional Belgian round waffles or the heart-shaped ones (PS I am a sucker for all heart-shaped foods).  It also has browning controls, on/off ready to bake lights, and beeps when the waffles are done.  The generous spill troughs also mean I haven’t ever had overflow.   Although I invested in a fancy-ish waffle maker, you don’t need to spend a lot to have homemade waffles.

Also, you can totally transform this into a dessert by adding some ice cream, chocolate sauce, and all the fixings for a sundae.  Or put a scoop of ice cream between two pieces of waffle hearts for a waffle ice cream sandwich.  Playing around with the fillings also transforms this into a breakfast/dessert type of meal.  A world of waffle-y goodness awaits.

babycakes in stand

This recipe was adapted from the fabulous BabyCakes Covers the Classics cookbook – Erin McKenna’s second book (highly recommended if you are looking for gluten-free vegan versions of retro 50’s desserts like snickerdoodles, whoopie pies, and sticky honey buns).  I’ve always been a fan of buckwheat waffles and pancakes so I adapted her waffle recipe and added some blueberries.  This recipe yields a pretty big batch of 10 to 12 waffles, which in our house is enough for a substantial breakfast and more to reheat during the week.  A sprinkling of powdered sugar and some pure maple syrup is my preferred way of enjoying these waffles, ideally with some Motown playing in the background.

What’s your weekend breakfast like?

buckwheat pancakes top view 

Blueberry Buckwheat Waffles

While pre-made frozen gluten-free waffles are convenient weekday breakfast solutions, weekends are for busting out that waffle maker. Since going gluten-free, I have experimented with numerous gluten-free pancake and waffle baking mix and most have been pretty good and some great. However, being able to create golden crispy waffles from scratch feels so much more satisfying.
Course: Breakfast, Dessert
Diet: Gluten Free, Vegan, Vegetarian
Keyword: berries, Bob's Red Mill, coconut, corn-free, dairy-free, egg-free, fruits, gluten-free, kid-friendly, soy-free, yeast-free
Servings: 12
Author: ness

SPECIAL EQUIPMENT

  • Waffle maker

INGREDIENTS

  • 1/4 cup coconut oil (melted OR canola oil, plus extra for waffle maker)
  • 1 1/2 cups Bob's Gluten Free All Purpose Flour
  • 1 cup buckwheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 2 1/2 cup soy milk (or other non-dairy milk)
  • 3 Tablespoons agave nectar
  • 1 Tablespoon pure vanilla extract
  • 1 cup fresh blueberries
  • Powdered sugar and pure maple syrup to serve

INSTRUCTIONS

  • Preheat waffle maker according to manufacturer's instructions.
  • In a large mixing bowl, whisk together flours, baking powder, baking soda, salt, and xanthan gum. Add oil, milk, agave nectar, vanilla, and stir with a rubber spatula until combined. Fold in blueberries.
  • Spray waffle maker with canola oil. Pour 1/3 cup to 1/2 cup batter into waffle maker and bake to desired doneness. Repeat with remaining batter, spraying with oil between batches. Dust with powdered sugar and serve with maple syrup.
Recipe adapted from BabyCakes Covers the Classics

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4 Comments

  1. Tia

    I bought the ingredients to this receipe except for the xantham gum. At my local grocery store it was $12. I want to know if their is a substitution for xantham gum or can I make it without it?

    Reply
    • Ness

      Hi Tia! I too am grossed out by the cost of xanthan gum. I haven’t tried the recipe without it so I’m not sure what would happen. Alternatively, you could try your local bulk food store where it will likely be cheaper than prepackaged and you can buy a smaller amount (ie. Only what you need for a few batches of waffles). I hope this helps 🙂

      Reply
  2. Allison

    It sounds like a lot upfront for xanthate gum, but it goes a long way, I have been baking with it for a year and just had to buy my seind bag. Keep it in the freezer and it will last indefinitely

    Can’t wait to taste these waffles

    Reply
    • ness

      That’s a great idea Allison! I never thought to freeze xanthan gum! Thanks for the tip 🙂

      Reply

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