I woke up this morning with a craving for waffles. Growing up, the only waffles that I remember eating at home were the kind that you put in the toaster (Eggo being the popular brand of choice). I thought that you could only get big fluffy waffles (or Belgium waffles as they are generally called) at iHop, until I had them one time at a friend’s house. It was so magical to see this waffle making contraption, but I never really gave it much thought as to why we didn’t have a waffle maker. I know that it was more about convenience than anything else. My mom worked full-time at the family business and was also full-time mom extraordinaire. Homemade waffles were not a priority and a more wholesome breakfast of oatmeal was the order of the day. So, the rest of my childhood was spent consuming toaster waffles on the rare occasion that my mom bought them. Dad was usually the one who bought a couple of boxes of frozen waffles at a time (sometimes with flecks of blueberries, which as a kid I usually ignored the fact that the package said “naturally and artificially flavored”). Hmm…artificial blueberry flavoring?
And so was my experience of “homemade” waffles, until last year when I purchase my very own waffle maker! My waffles are gluten-free and if you’re watching your carb intake, I think they are still comparable in carbs as waffles made with all-purpose flour; however, they are high in protein as well. I use a combination of almond flour and buckwheat flour. Buckwheat, contrary to its name, is not a member of the wheat family at all and comes from “a fruit seed that is related to rhubarb and sorrel,” according to the World’s Healthiest Foods’ website. These waffles have a nice texture and flavor that I haven’t been able to achieve with almond flour waffles alone. The pumpkin and spices are reminiscent of pumpkin pie, hence the name.
I served these with a drizzle of maple syrup. How do you like your waffles?
1 cup blanched almond flour
1/2 cup light buckwheat flour*
1/2 tsp baking powder
1/2 tsp all spice
1 tsp ground cinnamon
2 large eggs
1/4 cup honey
1/2 cup unsweetened almond milk
1/4 cup pumpkin puree
Mix together almond flour, buckwheat flour, baking powder, all spice, and cinnamon. In a separate bowl, whisk together eggs, honey, almond milk, and pumpkin puree. Add dry ingredients to wet ingredients. Oil the waffle iron well (I use a pastry brush) and pre-heat. When iron is ready, pour a little less than 1 cup of the batter onto the iron and spread evenly with a spoon. Cook for 3 minutes. Makes approximately 2.5 waffles (5 servings).
I don’t generally put nutritional info on my food, but I’ve included an approximate estimate (based on my own measurements). Not sure if it’s entirely accurate, but I did my best to get some rough numbers.
Per Serving (1/2 waffle), plain no syrup
260 Calories, 30 g Carbs, 14 g Fat, 14 g Sugar, 9.5 g Protein
*If you follow a strict gluten-free diet, make sure that this ingredient is labeled appropriately.