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Chocolate Buckwheat Waffles ~ GF

Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast
Author: Valeria - Beets 'n Bones blog

Ingredients

WET INGREDIENTS

  • 1 cup (230g) farmers cheese or ricotta cheese
  • 4 tablespoons (55g) butter
  • 2 eggs
  • 1/4 cup maple syrup or sugar (use more for sweeter waffles)
  • 1 teaspoon vanilla extract
  • 1 1/4 cup milk

DRY INGREDIENTS

  • 1/4 cup cocoa powder I use raw cacao powder
  • 1.5 cup sprouted buckwheat flour how to sprout buckwheat; then grind it in a coffee grinder, or grain mill
  • 1/4 cup hazelnut flour optional, but adds nice flavor
  • 2 teaspoon baking powder aluminum free

Instructions

  • Combine wet ingredients in a blender (I use Blendtec) and mix until smooth.
  • Add dry ingredients and blend until everything is incorporated. The batter will be fairly thick, but that's what you want. I use this long and thin spatula to help with the batter and scrape the bottom of the blender.
  • Pre-heat your waffle maker, and cook waffles according to manufacturer's instructions.

Notes

  • I use this Waring Pro waffle iron on 4.5 setting of darkness. I pour 1/4 cup of batter into the middle because I like star-shaped waffles like on the photos here.
  • If I'm serving waffles right away, I pre-heat oven to 250ºF and place buckwheat waffles right after I cook them on the middle rack - it crisps them up and keeps them warm to serve all at once. Otherwise I freeze them, then toast them from frozen when I'm ready to eat them.
  • Tip: if you are serving waffles right as they come out of the waffle iron - keep them there a bit longer after you hear the ' doneness beep', for crispy waffles you want the steam to stop coming out completely.
  • Buckwheat tends to produce waffles (or any baked goods) on the drier side because it lacks those elastic gluten proteins that contribute to chewiness and moisture; that's why I like to have some melted ghee or coconut oil ready to drizzle on top.