Sugar Free Buckweat Waffles

Sugar Free Buckwheat Waffles

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Waffles are very simple and easy to make. I was inspired by Better Homes and Gardens New Cookbook but I changed the ingredients to make this sugar free. For this recipe I did part buckwheat and part white flour.
Serve waffles with syrup for breakfast or brunch. Or turn it into dessert with natural sweeteners, strawberries and home made whipped cream.

Or turn it into dessert with natural sweeteners, strawberries and home made whipped cream.

Description: Delicious healthy buckwheat waffles that can be served for breakfast, brunch or even as a dessert with strawberries, sweeteners and whipped cream

Prep time: 10 min Cook time: 10 minutes Bake: per waffle baker direction Total time: 40 min Servings: 12 to 16 (4-inch) waffles

Skill level: Easy Category: Breakfast Method:

Cuisine: American

Equipment: sizes

Ingredients:

1 cup buckwheat flour
3/4 cups all purpose flour
2 Tablespoon xylitol or coconut sugar
1 Tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 3/4 cups milk
1/2 cup cooking oil or butter, melted
1 teaspoon vanilla

How to make Sugar Free Buckwheat Waffles:

1.            ln a medium bowl mix the flours, sweetener, baking powder, and salt. Make a well in the middle of flour mixture and set aside.

2.            In another medium bowl beat eggs just until stirred; mix in milk, oil, and vanilla. Then pour egg mixture into to the flour mixture. Mix just until stirred (it should be slightly lumpy).

3.            Pour 1 to 1 ¼ cups of waffle mixture onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid and do not open until done. Cook per manufacturer’s directions (mine took 10 min on medium heat). When ready, use a fork or flat head spatula to lift waffle. Repeat with remaining batter, and slowly stir between cups to keep it evenly combined. Serve warm.
 
Notes:

Buttermilk Waffles: Prepare as above, except reduce the baking powder to 1 teaspoon and a ½ teaspoon baking soda. Substitute 2 cups buttermilk or sour milk for the milk.

Sour milk: When a recipe calls for buttermilk and you have none, substitute sour milk. Use the same amount of sour milk as buttermilk.

Making sour milk: For 1 cup of sour milk, add 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let it stand 5 minutes before using.

Storage instructions:

Here are some important questions to answer when providing storage instructions for a recipe:
Waffles should last in air tight container in the fridge 4 – 5 days.
Can the food possibly be stored in the freezer for a few months? Appropriately stored waffles in the freezer will retain best quality for approximately 3-4 months, although they will usually be okay to eat after that.

Cook/bake time may change when changing ingredients portions.

Equipment: Waffle baker, whisk, fork or spatula

Nutrition facts is an estimate
Copyright 2021

Inspiration from Better Homes and Garden New CookBook book.

Keywords: buckwheat waffle, buckwheat waffles, buckwheat waffle recipes, sugar free waffles, sugar free waffle, waffle dessert

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Sugar Free Buckwheat Waffles

Delicious healthy sugar free buckwheat waffles that can be served for breakfast, brunch or even as a dessert with strawberries, sweeteners and whipped cream

  • Author: AM
  • Prep Time: 10 min
  • Cook Time: 10 min per waffle
  • Total Time: 3 minute
  • Yield: 12 to 16 1x
  • Category: Breakfast
  • Method: Mixing, baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale
  • 1 cup buckwheat flour
  • 3/4 cups all purpose flour
  • 2 Tablespoon xylitol or coconut sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 3/4 cups milk
  • 1/2 cup cooking oil or butter, melted
  • 1 teaspoon vanilla

Instructions

How to make Sugar Free Buckwheat Waffles:

 

1.            ln a medium bowl mix the flours, sweetener, baking powder, and salt. Make a well in the middle of flour mixture and set aside.

 

2.            In another medium bowl beat eggs just until stirred; mix in milk, oil, and vanilla. Then pour egg mixture into to the flour mixture. Mix just until stirred (it should be slightly lumpy).

 

3.            Pour 1 to 1 ¼ cups of waffle mixture onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid and do not open until done. Cook per manufacturer’s directions (mine took 10 min on medium heat). When ready, use a fork or flat head spatula to lift waffle. Repeat with remaining batter, and slowly stir between cups to keep it evenly combined. Serve warm.

Notes

Storage instructions:

 

Waffles should last in air tight container in the fridge 4 – 5 days.

Can the food possibly be stored in the freezer for a few months? Appropriately stored waffles in the freezer will retain best quality for approximately 3-4 months, although they will usually be okay to eat after that.

 

 

Cook/bake time may change when changing ingredients portions.

 

Equipment:  Waffle baker, whisk, fork or spatula

 

 

Nutrition facts is an estimate

Copyright 2021

 

Keywords: buckwheat waffle, buckwheat waffles, buckwheat waffle recipes, sugar free waffles, sugar free waffle, waffle dessert

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