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.
- 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
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.