|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 51g||18%|
|Dietary Fiber 5g||17%|
|Total Sugars 33g|
|Vitamin C 70mg||352%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Buckwheat waffles are a wonderful gluten-free breakfast that everyone will enjoy. In this recipe, the crispy squares are kicked up a notch with a delicious Greek yogurt glaze, plus a homemade (and extremely easy) strawberry-cherry compote.
What is buckwheat exactly? While the ingredient's name may suggest that it's related to wheat, it's actually not a type of grass at all. The edible part of the crop is a fruit seed that's related to plants such as rhubarb. The seeds that are used to make the flour are a complex carbohydrate packed with added health benefits from its relatively high magnesium and iron content. It's also full of fiber, which is great for digestion.
Once the seeds are milled, buckwheat is often used to make bread and Japanese soba noodles. It has a texture that's similar to regular flour, so it's a good alternative for those who are living gluten free but still want to enjoy dishes like waffles and pancakes. It has a nuttier flavor than regular flour so ingredients like strawberries and cinnamon complement the waffles nicely, but if you're in a time crunch, feel free to serve them with maple syrup or even peanut butter.
For the Waffles:
1 cup buckwheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup butter, melted
1 1/4 cups buttermilk
1 large egg
1/2 teaspoon pure vanilla extract
Butter, for waffle iron
For the Compote:
4 cups strawberries, hulled and diced
1 cup cherries, pitted and halved
1/2 cup granulated sugar
1 teaspoon lemon juice
For the Glaze:
3/4 cup Greek yogurt
1 tablespoon confectioners' sugar, for garnish
Gather the ingredients.
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Combine buttermilk, egg, melted butter, and vanilla extract in a measuring cup and whisk until completely mixed.
Add buttermilk mixture slowly into flour mixture and stir to combine. You can leave some small lumps. Be careful not to overmix the batter as it will become tough.
Heat waffle iron to highest setting and then grease with butter or cooking spray. Preheat oven to 250 F to keep cooked waffles warm.
Add the right amount of batter for your waffle iron (each one is different) and cook until golden brown. Keep cooked waffles warm in oven as you prepare rest of the batch.
Combine strawberries, cherries, sugar, and lemon juice in a small saucepan while waffles are cooking. Cook on medium heat, stirring occasionally until it has thickened, about 10 minutes. Keep it hot on low heat if it's done before waffles are finished. (You can store leftover compote in refrigerator for a week and serve it on other breakfast foods.)
Whisk together Greek yogurt and powdered sugar in a small bowl. If you want to do a neat looking drizzle, place glaze in a squeeze bottle.
Drizzle glaze over cooked waffles and then top with strawberry compote. To be super indulgent, add a dusting of confectioners' sugar.