• Tracey

The Waffles

Updated: Nov 19

I’m not at my best first thing in the morning. So, breakfast has always been the hardest meal for me to change. I survived the first 24 years of my life eating a quick breakfast in the car during the week or cereal from a bowl on the weekends. However, when Ben and I got married, his mom shared her recipe for pancakes and waffles with us and we decided to make a habit out of making them for breakfast on the weekends.


About a year after getting married, I was diagnosed with gluten and dairy sensitivities and I knew I couldn’t keep making those weekend breakfasts if I wanted to feel better. So, I set out to find a replacement. At first, I first went the easy route of mixes and found one that we liked, but it was kind of pricey and I really wanted to find something with fewer ingredients. I started trying different recipes and all but one were no's. The recipe I finally decided to use needed some work in the texture and color department and it still contained a couple of ingredients I wasn’t sure I wanted to use. After lots of substitutions and tweaking, I finally got it! That’s the recipe that I’m sharing with you today. In our circle of friends and family it’s generally referred to as “the waffles”, however, you can use it for pancakes too. I hope you love it as much as we do.



Waffles:

(Makes 6 Belgian sized waffles)


Ingredients

  • 2 ½ cups buckwheat flour*

  • ¼ cup arrowroot powder

  • 3 teaspoons baking powder

  • 1 teaspoon salt

  • 2 cups Almond milk (or other milk substitute)

  • ½ cup applesauce

  • 2 eggs (or 6 tablespoons aquafaba* for egg free)

  • ¼ cup maple syrup


Directions:

  1. Mix all ingredients together in a large bowl.

  2. Don’t forget to coat your waffle iron with coconut oil!!!!

  3. I use a heaping ½ measuring cup to pour onto the waffle iron.

  4. Cook to your desired crispness.





For pancakes:

(makes 8 regular size pancakes)


Ingredients:

  • 1¼ cups buckwheat*

  • 2 tablespoons arrowroot powder

  • 1½ teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup almond milk (or other milk substitute)

  • ¼ cup applesauce

  • 1 egg (for egg free, sub 3 Tbsp aquafaba*)

  • 2 tablespoons maple syrup

Directions:

  1. Mix all ingredients together in a large bowl.

  2. I use a 1/3 measuring cup to scoop the batter and pour it onto the griddle.

  3. Flip the pancake when you see bubbles forming on the top and the edges start to slightly brown.

  4. Cook the other side for a couple minutes and serve!



Notes:

*I’ve tried using Bob’s Red Mill buckwheat, and while I love Bob’s Red Mill products in general, their variety of buckwheat will leave you with a very dark and dense product.

*Aquafaba is the brine or juice that comes from garbanzo beans (chickpeas) and is a great option for egg-free baking.



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