I love waffles! These Buckwheat Gingerbread Waffles are healthy AND scrumptious. The 100% buckwheat flour is gluten-free and loaded with fiber. The recipe is low-glycemic. The only sweetener is a touch of molasses. This recipe can also be easily adapted to be dairy-free too. Substitute the milk for almond milk, and the butter for coconut oil.
I’m a butter, bacon and 100% pure maple syrup girl. No apologies!
The batter whips up in a jiffy. The gingerbread spices compliment the earthy flavor of the buckwheat. They turn out crispy on the outside and fluffy in the center. If you have any extra Buckwheat Gingerbread Waffles, they will last in the fridge for a couple of days or freeze nicely.
The double waffle iron from Waring Pro works perfect to make 2 full size waffles at a time. That way my husband and I can both eat them hot at the same time. You can find it or this Cusinart on Amazon.
If you love waffles you should also try my yeast-based Overnight Belgium Waffles for an amazing treat.
Best Buckwheat Gingerbread Waffles
- Waffle Iron
- 1 3/4 cup milk or almond milk
- 1/2 cup butter, melted or coconut oil, melted
- 2 extra-large eggs
- 3 tbsp molasses
- 1 3/4 cup buckwheat flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 tsp coarse salt
- In a large bowl, whisk together milk, slightly cooled butter and molasses.
- Add two eggs and whisk until well incorporated.
- Mix together the flour, baking powder and spices in a large bowl.
- Slowly whisk flour mixture into the milk mixture to make a thick batter.
- Cook the waffles according to your waffles maker instructions until all the waffle batter is finished.
- Serve the hot waffles with maple syrup. Freeze or store the extra.