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Chocolate Buckwheat Waffles with Juicy Berries

Photo: Jennifer Causey Styling: Lindsey Lower

Hands-on time 19 mins
Total time 35 mins
Yield

Serves 6 (serving size: 2 waffles, about 2/3 cup strawberry mixture, about 4 teaspoons yogurt mixture, and 1 teaspoon almonds)

I've remade the typical syrup-doused waffle breakfast into a lower-sugar, fruit-forward, gluten-free, whole-grain plate with 273 fewer calories. In place of refined all-purpose flour, I go with gluten-free buckwheat flour, which adds 2.4g filling fiber per serving; strawberries add another 2.4g. Barely sweetened berries and yogurt replace maple syrup, slashing 18g added sugar per serving.

Ingredients

  • 4 1/2 cups quartered strawberries
  • 9 tablespoons sugar, divided
  • 1/2 cup plain fat-free Greek yogurt
  • 3/4 teaspoon vanilla extract, divided
  • 4.5 ounces buckwheat flour (about 1 cup)
  • 1/3 cup unsweetened cocoa
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/4 cups nonfat buttermilk
  • 1/4 cup water
  • 1 tablespoon canola oil
  • 2 large egg yolks
  • 3 large egg whites
  • Cooking spray
  • 2 tablespoons sliced almonds, lightly toasted

Nutrition Information

  • calories 267
  • fat 6.3 g
  • satfat 1.2 g
  • monofat 3 g
  • polyfat 1.3 g
  • protein 11 g
  • carbohydrate 45 g
  • fiber 7 g
  • cholesterol 62 mg
  • iron 2 mg
  • sodium 296 mg
  • calcium 113 mg
  • sugars 26 g
  • Est. Added Sugars 19 g

How to Make It

  1. Combine strawberries and 2 tablespoons sugar, tossing well. Let stand at room temperature 30 minutes.

  2. Place yogurt, 1 tablespoon sugar, and 1/4 teaspoon vanilla in a small bowl, stirring well; chill until ready to serve.

  3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a large bowl, stirring with a whisk. Combine remaining 1/2 teaspoon vanilla, buttermilk, and next 3 ingredients (through yolks) in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture; stir well.

  4. Preheat a Belgian waffle iron.

  5. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Gently fold about one-fourth of egg white mixture into batter. Fold in remaining egg white mixture. Coat waffle iron with cooking spray. Spoon about 1/2 cup batter over each waffle plate, spreading to edges. Cook 4 minutes or until lightly browned and done; remove waffles from iron. Repeat procedure with cooking spray and remaining batter. Top waffles with strawberry mixture, yogurt mixture, and almonds.

Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice (Oxmoor House, 2016).