Go Back Email Link

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