If you’ve read my post about healthier flour alternatives then you know that buckwheat is up near the top of the list in terms of nutrition and protein, not to mention it’s gluten free. Buckwheat is my favorite flour to use in waffles and pancakes, something about the nutty flavor with the maple syrup and fruit, it’s just fantastic. These gluten free buckwheat waffles are the perfect vessel for your favorite toppings. Take a look at some ideas further down.
A quick recap on buckwheat. Buckwheat, like quinoa, is a pseudo grain or pseudo-cereal which is not actually a grain but a seed. It is a good source of fiber and contains essential amino acids and is actually super high in protein. It is a great gluten free option but maintains great texture (relative to other gluten free flours or flour blends).
Now for the good stuff. Waffle add ons are my favorite!
- blueberries
- berry compote (see recipe below)
- chocolate chips
- whipped cream
- coconut whipped cream
- drizzle of almond butter
- powdered sugar
- plain ole maple syrup
- apple butter
You can’t go wrong! My favorite is a blueberry compote, which is super easy to make yourself. Take 2 cups of frozen blueberries (if using fresh, you might need a bit of water to thin it out) and juice from half a lemon up to medium heat on the stove. When they start simmering add in a few tablespoons of maple syrup (or more if you like it sweeter!) and a tablespoon of arrowroot starch (or tapioca starch or cornstarch). Keep stirring until it starts to turn deliciously gooey.
Use this recipe for any other berry compote as well. It’s great for waffles, pancakes, ice cream, oatmeal… or really pretty much anything else you can think of..
