When we think about decadent breakfasts, we often lust after fluffy flapjacks stacked high, with sugary syrup running over the sides and pooling on our plate. Then many of us hold our middles as our stomachs groan, and move on to a smoothie. Not so with this tantalizing morning treat! No wheat, no sugar, no problems.
These are our favourite fermented Buckwheat Waffles. Buckwheat groats, despite the misleading name, are actually seeds from the buckwheat plant, not a grain. Their benefits and functions are much like quinoa.
This receipe is awesome for those of us with wheat sensitivities or anyone who is looking to get away from wheat heavy recipes and into something healthier.
While super easy to make, the first step you have to think of ahead of time. The buckwheat is mixed with yoghurt and left out to soak for 12-14 hours. This is when the fermentation happens, making the seeds easier to digest for all, but especially those that have a difficulty with grains.
When Jessica makes her waffles, she likes to use sheep's yoghurt, mostly out of personal preference. You can use whatever dairy option you like!
Buckwheat has been getting extra attention these days, and with good reason. These little gluten-free nuggets have a low glycemic index and are packed with protein, putting them near the top of the superfood list. It can be eaten on it's own as a porridge or side-dish with savoury meals in place of rice or potatoes, or incorporated into recipes like this for a healthy non-wheat option.
Step One | Combine + Soak for 12-24hrs
- 1 Cup buckwheat groats
- 1/2 Cup yogurt + 1/2 Cup water
Step Two | Blend Batter
- Rinse soaked buckwheat + yogurt mixture, then toss into blender
- 2 eggs
- 1/2 cup yogurt
- 1 tsp Baking Soda
- 1 tsp Vanilla
- pinch of salt
Puree until smooth then pour into waffle iron.
Step Three | Waffle it up!
Bake for 3-5 min depending on desired crispness. Makes 4-6 waffles depending on size.
You can keep left over batter in the fridge for up to 3 days. It makes an easy on-the-go breakfast you can whip later in the week. So make extra batter! You can also use the batter for pancakes, no variation needed.
As our Grandmothers told us, breakfast is the most important meal of the day, so why not make it something you enjoy instead of something you have to eat? Pick a topping that you will look forward to. Jess paired it with a rhubarb compote + coconut cream. Grabbing some fresh rhubarb from a market or the garden is a great way to fit some veggies into your meal, and works well with the fermented taste of the batter. The coconut cream, well that's just delicious. (Learn to make it here) Pop on some of your favourite berries, a little drizzle of real maple syrup, or even some roast chicken if that's what you're into.
We hope this meal brings you full and delicious mornings!