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.
2.2 ounces buckwheat flour (about 1/2 cup)
2.1 ounces tapioca flour (about 1/2 cup)
1.3 ounces white rice flour (about 1/4 cup)
2 tablespoons flaxseed meal
2 tablespoons brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup low-fat buttermilk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 large egg yolks
3 large egg whites
1/2 cup maple syrup
How to Make It
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.