Buckwheat Sourdough Waffles
These waffles are packed with wholesome goodness, naturally delicious, and so easy to make. Perfect for a healthy start without sacrificing flavor!
Instructions
8 stepsEnsure your waffle maker is hot and ready to use.
Carefully separate the egg whites from the yolks. Set aside the whites for later.
In a bowl, mix together the egg yolks, Greek or coconut yogurt, milk or dairy-free milk, vanilla extract (if using), and olive or vegetable oil, and continue mixing until smooth.
To the wet mixture, sift in the buckwheat flour, corn starch, baking powder, salt, and coconut sugar. Stir until just combined; avoid overmixing to keep the batter light.
In a separate bowl, beat the egg whites until stiff peaks form. This will help make your waffles fluffy.
Gently fold the whipped egg whites into the batter, ensuring not to deflate them. This step incorporates air and keeps the batter light.
Spoon the batter into the preheated waffle maker. Close the lid and cook according to the waffle maker manufacturer’s instructions, typically until the waffle is crisp and cooked to your desired shade of golden-brown.
Carefully remove the waffle from the maker. Serve hot with your choice of fresh fruits, honey, or maple syrup.
Recipe Notes
Tips for Storing and Reheating:
- Storing Waffles: You can keep the waffles in the refrigerator for up to 4 days. Ensure they are tightly covered or stored in an airtight container to maintain freshness.
- Reheating Waffles: To reheat, preheat your oven to 380°F (170°C). Place the waffles on a baking sheet and heat for about 5 minutes, or until thoroughly warmed and slightly crispy.
