I was scanning facebook very early in the morning the other day when the word “BUCKWHEAT” screamed across my field of vision. I didn’t read the message, nor did I know what kind of buckwheat item was being referred to, I just became immediately obsessed with the thought of eating buckwheat waffles. Waffles had been on my mind for a couple of days, and suddenly I was rushing to the kitchen to retrieve my little $4 estate sale Belgium waffle maker from the shelf, mixing ingredients in my head as I hurried to the counter.

I don’t know if I’ve ever made buckwheat waffles before — certainly I haven’t attempted GF buckwheat waffles, so I kind of wondered what would happen — buckwheat flour can make baked goods heavy. I combined Bob’s Red Mill GF flour mix with buckwheat flour, and the waffles were light and delicious with an excellent texture and taste — just like wheat waffles. I also added chia seeds because I’ve been adding it to stuff left and right ever since I got the chia book. Lately, I’ve been adding two tablespoons of flaxseed meal to baked goods instead of just one. At first I was afraid it would make the texture gummy or heavy, but it seems to have the opposite effect. I made a bunch of waffles to put in the freezer so I can enjoy buckwheat waffles for the next few days — or as long as they last.

Buckwheat waffles 
about 10 Belgian waffles

• 2 tablespoons ground flax seeds in 1/3 cup cold water for at least 5 minutes, plus enough almond milk to make 1-1/2 cups
• 1/2 cup Bob’s Red Mill GF flour mix (or 1/2 cup wheat flour)
• 1/2 cup buckwheat flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt (optional)*
• 1 tablespoon chia seed
• 1 teaspoon to 1 tablespoon sweetener of choice (I used bee-free honey)
• 1 tablespoon oil
• 1 teaspoon apple cider vinegar

1. I use a 2-cup glass measuring cup to soak the flax meal and water. It makes clean-up easier since there is one less bowl to wash. In any case, mix the flax and water together and let it sit while you assemble the dry ingredients.
2. In a medium bowl, place the Bob’s Red Mill flour mix, buckwheat flour, baking powder, salt (if using), chia seeds. Whisk together to get the lumps out.
3. Whip the flax-and-water-mixture with a fork for a minute or two until viscous. Add the almond milk, sweetener, and oil, and mix together.
4. Add the wet ingredients to the dry and mix. 
5. Cook on a lightly oiled, hot waffle iron following the manufacturer’s directions. Depending on the size of your waffle maker, 1/4 to 1/3 cup of batter should be about right.
6. Serve with maple syrup or your favorite waffle topping. Blueberries would be nice.

* I thought the waffles tasted a bit salty, though I believe most people might think I was wrong about that. Next time I whip up a batch I’ll be using just a pinch of salt — or none at all. Maybe the baking powder added enough salt to the batter.