Wholegrain Buckwheat Waffles

Hello finally!  Yes, I am still alive.  I can't believe how quickly the days of gone and I have not carved out any time to write. My main excuse is  I caught a terrible cold.  The first time I have been sick like that in years.  It lasted almost three weeks complete with laryngitis.  I worked the whole time, hands slathered in hand sanitizer gel, full of sudafed and tylenol, and going to bed early every night.  I am happy to be back to normal finally.  

Spring came early here in NC and it has been beautiful.  Daffodils everywhere, Bradford pears in full bloom, green starting to show in the trees.  I have a Star Magnolia right outside my back door and it was beautiful.  Here are a few photos....I counted 7 varieties of daffodils in my yard!  My camelia seemed slow to bloom this year but the flowers are huge! 

I also have a sweet little bloom going on in my bathroom.  It might make me an old lady but I love African violets... 

I  saw this car the other day while walking near Old Salem.  This was my dad's favorite car and every time I see one it's like a little hello from him....

I'm still on a John Mayer kick.  He is so talented.  He is releasing his new album in 4 increments and I have bought the first two.  This is my new favorite song.  Kind of bluesy, kind of jazzy.  So much fun. 

And finally on to the waffles.  I decided I was eating way too much bread and wheat so I have been cutting back and trying to avoid gluten. I seem to have the beginnings of arthritis in a couple of my fingers and decided to eliminate wheat and most dairy for awhile to see if that helps.  I miss you cheese! :(  Gluten and dairy are both known to cause inflammation.  Arthritis is inflammation, thus the connection.  I have noticed a difference so I'm going to keep it up for now. I am not strict like someone with celiac but I do pretty well.  These waffles are naturally gluten free and so fit the bill for my new plan.  They are simple to make....soak whole, raw buckwheat groats in milk (I used almond milk) overnight, then in the morning whirl them in a blender with eggs, vanilla, a little more milk,  maple syrup, baking powder, cinnamon and salt.  Cook in a waffle iron. They were so good. Crispy and filling.  Not a light, fluffy waffle but a substantial, not too sweet version. I ate mine with almond butter and syrup, and also with blueberries.  I reheated them in the toaster oven and they were not quite as good as fresh but definitely still tasty.  I highly recommend these for everyone.  So much better than processed flour and really simple to make.  I hope you'll try them.  Thanks for reading....I'll try to be back again this week! 

Whole Grain Buckwheat Waffles

by Catherine Craig

Prep Time: 10 minutes +24 hours

Cook Time: 20 minutes

Keywords: blender breakfast gluten-free

Ingredients (8 - 12 waffles, depending on)

  • 2 cups raw buckwheat groats
  • 2 cups milk (dairy, almond or your choice)
  • 3 large eggs
  • 1/2 cup milk (your choice on type)
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon


Combine buckwheat and 2 cups of milk in a medium bowl. Stir to combine. Cover and let sit on the counter overnight, 8 - 24 hours.

Scrape soaked buckwheat mixture into a blender. Add all remaining ingredients.

Blend on high speed for about 2-3 minutes, until all ingredients are combined and the mixture is smooth. You may need to stop to stir it once or twice.

Heat the waffle iron and cook according to your usual process.

Serve with maple syrup, nut butter, butter, fruit....any topping is perfect!

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