Given that I finished last month’s GFFR post super late, I thought about skipping this month’s baking challenge. However, when I saw that the upcoming challenge was for waffles, I knew that I couldn’t be left out. Why? I’m glad you asked.
When I was younger, my sisters and I would sometimes get to spend the night at my grandparents’ house. Every morning, my grandmother would get up about 7:00–way before any of us girls were awake–and start to make waffles.
Now, the waffle maker that my grandmother had was older than Methuselah, and would cook the waffles to a crisp (just before being burnt), and we loved them that way. Then she would top them with peanut butter and syrup (now I know where my mom learned that!), and we would chow down.
This is not my grandmother’s recipe for waffles…she used a pre-packaged mix 🙂
But the memory of waffles with Gran will always be precious to me.
For these waffles, I used Ruhlman’s ratio for pancakes which is 2 parts flour: 2 parts liquid: 1 part egg: 1/2 part fat…This is my first time using buckwheat flour (actually a gf flour!), and I really like the flavor it gives. I added the orange zest because it seems “sunshine-y” for morning breakfasts, and the cardamom because I can’t get enough of it right now 😉
4 oz. whole-grain buckwheat blend (see below) or this whole grain flour blend
10 g. (1 T.) coconut palm sugar
12 g. (1 T.) psyllium husk powder
1 t. baking powder
1/2 t. ground cinnamon
1/4 t. ground cardamom
1/4 t. salt
1 t. fresh orange zest
1 oz. grapeseed oil
8 oz. almond milk
1 t. vanilla
Whole-grain Buckwheat blend (makes more than needed):
1.5 oz. white rice flour
4 oz. tapioca starch
4 oz. teff flour
4 oz. buckwheat flour
Mix dry ingredients and orange zest in a large bowl. Add wet ingredients, and whisk well to smooth out the lumps. Scoop about 3/4-1 c. into a hot waffle iron, and cook as directed.