The buckwheat flour adds an earthy, nutty flavor to these waffles, but it's also a flour that's heavy and dense. Here, it's blended with lighter tapioca flour and white rice flour to balance it. Beating the egg whites and folding them into the batter is also key to keeping the texture light. Top the waffles with slightly warm maple syrup and fresh fruit. They're so dreamy you could serve them for breakfast or dessert.

Robert Landolphi
Recipe by Cooking Light July 2014


Credit: Oxmoor House

Recipe Summary test

24 mins
24 mins
Serves 8 (serving size: 1 waffle and 1 tablespoon syrup)


Ingredient Checklist


Instructions Checklist
  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flaxseed meal, and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine buttermilk, melted butter, vanilla, and egg yolks; stir with a whisk. Add to flour mixture, stirring until smooth.

  • Beat egg whites with a mixer at high speed until soft peaks form. Fold egg whites into batter.

  • Coat a Belgian waffle iron with cooking spray; preheat. Spoon about 1/3 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter. Serve with maple syrup.


Gluten-Free Baking

Nutrition Facts

225 calories; fat 7.7g; saturated fat 3.6g; mono fat 2.2g; poly fat 1.1g; protein 5.2g; carbohydrates 35.1g; fiber 1.6g; cholesterol 83mg; iron 0.8mg; sodium 322mg; calcium 87mg.