Buckwheat Banana Waffles
The other day my husband and I found a gift certificate for Williams Sonoma that was given to us a wedding present and I honestly can not tell you how excited I was to find such a gem!! How did we let that one slip to the side?! We bought two killer items that I have been
needing wanting for so long now; a super bad-ass serrated knife and a waffle iron. Waffles are just so much fun to make and without a decent iron you will easily find yourself spending an entire day in your kitchen preparing them, one at time, and before you know it you are having waffles for dinner.
I came home and could not wait to try out a new recipe that I had been dreaming up for quite some time now. Healthy waffles with the delicate sweetness of banana, crispy on the outside yet fluffy in the middle. I used buckwheat flour, which is gluten free and is full of fiber and protein. I have also been obsessed with baking and cooking with ghee (clarified butter) lately too. Using ghee has incredible health benefits and has a high smoke point which is excellent for baking, sautéing, and frying. Ghee is butter that has been boiled until the proteins and the sugars separate and what is left is pure butterfat. Since the proteins and sugars (lactose) are removed, people with dairy intolerances can enjoy it too! Cool stuff. You can purchase ghee at super markets now like Trader Joe’s or you can make your own (which is what I like to do since you can opt to purchase organic butter). Making ghee is simple; simmer 1 pound (or 4 sticks) of unsalted organic butter over low-medium heat in a heavy duty saucepan for 20-30 minutes or until no more foam seems to rise to the surface. The bottom layer should be a golden brown color and will smell heavenly. Make sure to not over-cook or the butter will burn!! Strain the butter over a few layers of cheesecloth into a glass bowl and there you have it; pure butterfat ghee. Store un-refridgerated in an air-tight container for 2-3 months.
- 1 cup Organic Buckwheat Flour
- 1/2 cup Whole Wheat Flour (if gluten-free just use all buckwheat flour)
- 1/2 tsp baking powder, aluminum free
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1 banana, mashed
- 1 cup unsweetened organic almond milk (I used vanilla), room temp.
- 1 large egg, room temp.
- 1 tsp vanilla
- 2 TBSP brown sugar
- 1/3 cup ghee
- Heat waffle iron on high heat and preheat your oven to 200. Line a baking sheet with a cooling rack (this prevents steam from making the waffles soggy).
- Mix all the dry ingredients together in a large bowl. In a small bowl, combine all the wet ingredients. Mix the wet into the dry until just combined, careful not to over-mix.
- Using 1/4 cup at a time (I like small round waffles but feel free to make big ones if that is what you like) add the batter to the waffle iron. Remove the cooked waffle and place on the baking sheet in the oven to keep warm while you finish the rest of the batter (do not stack them or steam will cause them to soften!).
- Serve with pure organic maple syrup and fresh berries, your favorite nut butter, or yogurt!!
- Can be stored in the fridge and reheated in the oven or in the waffle iron (don’t use a microwave or they will become soggy).
- I like to use a whole wheat flour and buckwheat flour combination. It is totally fine to use 1.5 cups of buckwheat flour in it’s entirety, if you are gluten free.