Chocolate Buckwheat Waffles
These waffles are healthy and full of good-for-you ingredients. You can also make the optional almond butter syrup to pair with the waffles. I sometimes like to top my waffles with slices of banana too. Yum!
My Notes:
Servings:
Ingredients
For the almond butter syrup (optional):
- 1/4 cup(s) almond butter
- 1/4 cup(s) maple syrup
- 2 tablepoon(s) water plus more if needed
For the waffles:
- 1½ cup(s) buckwheat flour
- ½ cup(s) cocoa powder
- 1/4 cup(s) brown sugar or coconut sugar
- 1 tablepoon(s) baking powder
- 1 teaspoon(s) cinnamon optional
- ½ teaspoon(s) salt
- 1¾ cup(s) plant-based milk (such as oat or soy)
- 1/4 cup(s) applesauce
- 1 teaspoon(s) vanilla extract
Instructions
- Make the syrup by combining all the syrup ingredients together in a small bowl. Add enough water until the desired consistency is reached and set aside.
- Preheat your waffle maker.
- Add the buckwheat flour, cocoa powder, brown sugar, baking powder, cinnamon, and salt, to a medium-sized bowl and stir to combine. Now add the plant-based milk, applesauce, and vanilla extract and mix until well combined.
- Grease the waffle iron with spray oil, then pour 1/3 cup of the batter into the waffle maker (or less or more depending on your waffle maker size). Close the lid and cook for 3-4 minutes (or according to your waffle maker’s instructions). Gently remove the waffles from the iron and repeat to make more waffles until all the batter is used up. Serve hot with almond butter syrup.
- Leftover waffles can be stored in the refrigerator for 4-5 days and reheated in the toaster or a warm oven.
Nutrition
Serving: 1serving with almond butter syrup(recipe makes 4 servings) | Calories: 435kcal | Carbohydrates: 74g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 383mg | Potassium: 764mg | Fiber: 11g | Sugar: 32g | Vitamin A: 412IU | Vitamin C: 8mg | Calcium: 285mg | Iron: 5mg
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