So far this is the best I've come up with for waffles. They get a nice crispy outer shell in my waffle iron that I find delicious. Be warned: you have to like buckwheat to like these. Using half creamer and half milk is pretty awesome if you don't mind the extra fat/calories. You can substitute applesauce for the oil, if desired.
Ingredients
- ⅓ cups milk: 1 piece
- buckwheat flour: 1 cup
- almond flour: 1 cup
- vegetable oil: 0.33333 cup
- eggs: 2 piece
- baking powder: 1 Tbsp
- white sugar: 2 tsp
- salt: 1 tsp
Metric Conversion
Stages of cooking
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Preheat a waffle iron according to manufacturer's instructions.
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Stir milk, buckwheat, almond flour, vegetable oil, eggs, baking powder, sugar, and salt together in a bowl until batter is smooth.
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Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.
