Buckwheat Buttermilk Waffles (gluten-free, grain-free)

The buckwheat flour I bought last year around this time (to make double chocolate orange buckwheat cookies, yum!) is a little past due but I am stubborn and don't want to throw it out. So I went looking for buckwheat recipes. I know, Mom, this is ironic, because I was the kid who hated buckwheat pancake day. Well if you like those, these waffles are even better. I guess I grew up. I have a pumpkin buckwheat pancake recipe to try soon, or a traditional swedish buckwheat chocolate cake. We'll see.

Buckwheat Waffles

(recipe from Cookie and Kate)

• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 minutes
• Yield: 10 small waffles 2x

Ingredients

• 2 cup buckwheat flour
• 2 tablespoon sugar*
• 2 1/2 teaspoon baking powder
• 2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 1/2 cup buttermilk, shaken (see notes on original recipe to learn how to make your own with any kind of milk)
• 1/2 cup (8 tablespoon) melted butter or coconut oil*
• 2 large eggs

Instructions

1. Preheat your waffle iron. If desired, preheat oven to 200 degrees Fahrenheit to keep waffles warm until you’re ready to serve.
2. In a medium-sized mixing bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, salt and cinnamon.
3. In a liquid measuring cup or another bowl, whisk together the buttermilk, melted butter and egg. Pour the wet mixture into the dry mixture and stir them together until there are only a few small lumps remaining. Give it a few more stirs if you see any liquid that hasn’t fully incorporated. Optional: let the batter rest for 5 to 10 minutes.
4. Pour batter onto the hot waffle iron plates, close the waffle iron and cook until the waffles are barely letting off steam and they are lightly crisp to the touch (this might take longer than your waffle iron suggests). Carefully lift waffle out of the waffle iron and serve immediately or place in the oven to keep warm. Avoid stacking the waffles or they will lose their crispness. Repeat with remaining batter as necessary. Serve with maple syrup, almond butter and/or sliced banana on top.

Notes from JennyBakes:

• I used coconut sugar
• I used unsalted butter and it worked fine; I mixed it with the buttermilk before adding the eggs since the melted butter was still hot
• These would go so well with spiced apples or stone fruit! 
• I made a double batch, which made a lot. I froze all but two halves, 2 to a ziploc, and we'll see how that goes.