Blueberry Buckwheat Waffles

These waffles actually started out as a pancake recipe from a friend who also has an allergic child, like my daughter, but I ended up deciding to make blueberry waffles with it as I hadn't done any waffles in a while.  

The original recipe also stated to use white buckwheat flour which I could not find and they still turned out delicious with this darker version.  

I cooked the whole batch and refrigerated the rest.  If you like a sweeter waffle or pancake you can add a bit of your preferred granulated sweetener.

Blueberry Buckwheat Waffles

Printable Recipe

Ingredients

1 1/2 cups buckwheat flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp. salt
1/2 tsp cinnamon
1 1/2 cups rice milk or water (or any liquid)
3 tablespoons oil
1 tsp vanilla
1/2 cup blueberries

Directions

1. Mix all dry ingredients with a whisk.

2. Add in the wet ingredients and whisk until just combined. 

3. Spray your waffle iron well with cooking spray and pour about 1/2 cup mixture until the wells are filled.  Top with blueberries and close the lid of the waffle iron until cooked through.

***Please note that when I state “allergy free” this is my attempt at gluten, egg, dairy, soy, peanut and cod fish free which are the allergies my daughter has. I am not a doctor or registered dietitian.