Buckwheat Blackberry Waffles
Elevate your breakfast with these tasty and eye-catching waffles that swap applesauce for oil to keep them light and heart-healthy.
Chelsey Amer
Enhance your weekendbrunch with these Buckwheat Blackberry Waffles that are high in fiber, low in sugar, and naturally oil-free. Unsweetened applesauce replaces oil in this recipe without skimping on flavor. If blackberries are not in season, swap in any variety of frozen berries.
Ingredients
- 1 cup buckwheat flour
- 1 ½ tsp. baking powder
- 1 tsp. ground cinnamon
- ½ tsp. salt
- 1 cup soy milk or other non-dairy milk alternative
- ½ cup unsweetened applesauce
- 1 Tbsp. maple syrup
- 1 tsp. pure vanilla extract
- ½ cup chopped blackberries
- Non-stick oil spray
- Optional: maple syrup for serving
Directions
- In a large bowl mix together buckwheat flour, baking powder, cinnamon, and salt.
- Add the soy milk, applesauce, maple syrup, and pure vanilla extract. Mix with a sturdy spoon just until combined. Carefully fold in the blackberries.
- Heat your waffle iron to medium heat. When the waffle iron is warm, spray with non-stick oil spray. Pour the batter into the waffle iron (about ¼ to ½ cup, depending on the size of your waffle iron) and cook until browned. Repeat, respraying the waffle iron with non-stick oil spray between waffles, until all the batter is used. Enjoy with maple syrup, if desired.
