Blueberry Buckwheat Waffles

Are waffles and/or pancakes purely a weekend indulgence for you guys?  Or do you enjoy them throughout the week?

I will usually make a batch of batter for my son and give him one waffle with fruit a couple days a week for breakfast.  But I don’t make my husband breakfast unless it’s the weekend (and I feel like cooking).  I started doing this for my son when we found out he has an intolerance to eggs.  I let him consume eggs every now and then, but try not to feed him any in baked goods (such as waffles) simply because they seem to upset his digestion.  Which is why I have started creating more egg-free, allergy friendly recipes such as these Blueberry Buckwheat Waffles.

I understand that cooking waffles can seem like such a chore, but if you prep your batter ahead of time then waffles are pretty simple to make.  Just prep a large batch on the weekend, store it in the fridge and make 1-2 waffles for breakfast throughout the week.  I suppose you could also bake your waffles ahead of time, but I think they taste better fresh.

I prefer waffles over pancakes because they require less attention: pour batter in waffle iron and go about your business.  Plus, I’ve had more luck making allergy friendly waffles than pancakes…the pancakes often don’t hold together as well.  Do you have a preference?

These allergy-free Blueberry Buckwheat Waffles take fewer than 10 ingredients to make and have a delicious nutty buckwheat flavor that is nicely complimented by the tartness of fresh blueberries.  Being allergy-free they are void of: gluten, dairy, eggs, soy and nuts.

Blueberry Buckwheat Waffles

Ingredients

• 1/2 Cup buckwheat flour
• 1/3 Cup cassava flour
• 1 Tbsp ground chia seed
• 1/2 tsp baking powder
• pinch of salt
• 3/4 Cup water
• 3 Tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/3 – 1/2 Cup fresh blueberries

Instructions

1. Combine all dry ingredients (except blueberries) in a medium-sized mixing bowl.
2. Add in all wet ingredients.  Stir well.  (Note: batter is thick)
3. Fold blueberries into batter.
4. Pour batter into preheated waffle iron.
5. Bake until done.

This recipe makes 5 (thick) mini waffles.

These Blueberry Buckwheat Waffles are crisp on the outside and soft on the inside and the tartness of the blueberries compliment the nutty buckwheat flavor.  In fact, they were such a hit at my house that my husband and son had to fight over the last waffle 😉

I topped this batch with whipped cream (literally just whipped up some organic heavy whipping cream), fresh blueberries and bee pollen.

You know you want a bite!

What are your favorite waffle/pancake toppings?

2 Comments on “Blueberry Buckwheat Waffles”

1. I love blueberries, pancakes, and waffles, but they are typically a weekend indulgence for me not because of the time it takes to make them, but because I am very strict with my diet and only allow myself fruits and syrup at breakfast on the weekends.

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2. These look so good, I can’t wait to get a waffle maker 😄

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