It was shortly before my 50th birthday that I found I was gluten intolerant. It was not a diagnosis that I was thrilled about but, when it’s not within your control, you better learn to roll with the punches. Besides, life could be worse and, this is nothing in comparison to what others contend with.
One of the flours that I can use to bake, or cook, with is buckwheat flour. It is somewhat of an acquired taste but high in protein and is described as having a little bit of a nutty flavor.
I came across a recipe on the internet for Crispy Vegan Buckwheat Waffles by, Making Thyme for Health and tried it. The recipe was really good as it was but, I decided to modify it to suit me. I added pumpkin and protein powder to the recipe and, if you know me …………. you know I am always looking for ways to add more protein to my diet.
I have since, altered the recipe a few times and have played around with the flavors. Every version has been totally fantastic so I’m not sure you can mess this recipe up by tweaking it a bit.
Because it is somewhat time consuming to cook each waffle, I have been making a double batch and freezing them.
When I want one, I pull it out of the freezer and pop it in the toaster. (I use the defrost setting first then use the toast function) It gets as crispy as if it just came out of the waffle maker.
These waffles are really worth the time, especially if you freeze them in larger batches for later!
Protein Vegan Pumpkin Buckwheat Waffles
Ingredients:
- 1 1/4 c Silk unsweetened vanilla cashew milk
- 1 T apple cider vinegar
- 1. T Bob’s Red Mill organic ground flax seed + 2 T water
- 1 c Hodgson buckwheat flour
- 3 scoops (40g) promix chocolate protein puffs (Leave out for a vegan waffle or use vegan protein powder)
- 1 T raw cane sugar
- 1 t baking powder
- 1 t baking soda
- 1 t cinnamon
- 1/2 t ground nutmeg (pumpkin pie spice is great as well!)
- 1/4 t fine sea salt
- 1 c Meijer canned pumpkin
Directions:
- In a measuring cup, combine milk and apple cider vinegar and set aside.
- Combine flax and water in a small bowl and set aside.
- Use a spice grinder or something similar to grind up the Promix protein puffs until it resembles a fine powder.
- In a 2 quart bowl, mix all dry ingredients together.
- Add milk mixture to the dry ingredients and mix.
- Add flax and mix.
- Add pumpkin and mix well.
- Prepare waffles according to your waffle maker directions. I cook mine on medium high heat for 3 minutes, turn over and cook another 2 minutes.)
- Cool on wire rack.
- Place parchment paper between waffles and freeze in air-tight container.
Makes 5 Waffles: 159 cal / 10g p / 32.8g carb / 2g fat / 6mg cholesterol / 346mg sodium / 1.7 fiber / 6.4 sugar / 6.7% calcium / 6% iron / 154mg potassium.
“A waffle is like a pancake with a syrup trap.”
xoxo, Katy