Pretty sure you all know by now my serious love for breakfast foods and these Apple Cider Buckwheat Waffles are crazy easy and so good. They are also gluten-free, dairy-free and filled with nutrient dense ingredients. I have had this recipe for a while but it got pushed back with all the Thanksgiving recipes but I have been dying to share it with you all.
I have always been a big fan of apple cider donuts and basically every donut in existence. Some of the inspiration for this recipe came from having an apple cider donut.
The cider really adds a lot of sweet and spice flavor to baked goods and also lends a great texture. I decided to use buckwheat flour for the base of these waffles because I think the nutty flavor really goes perfectly with the sweet apple flavor and spices. It is also an affordable flour and is actually considered to be a fruit and not a grain. I actually tolerate it really well and love the flavor and cost effectiveness of it too.
This recipe actually makes a pretty large amount of waffles. I have a Belgian waffle maker and it usually makes about 16-18 squares. They freeze and reheat really well though so be sure to store them in the freezer for a quick breakfast.
- 1 ¼ cup buckwheat flour
- ¾ cup arrowroot powder
- 1 Tbsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp sea salt
- 3 eggs
- ¼ cup oil
- 2 Tbsp maple syrup
- 1 ¼ cup apple cider
- 1 tsp vanilla
- 2 cups apples, chopped
- 1 tsp coconut oil
- 1 tsp cinnamon
- Combine all of the dry ingredients in a large bowl.
- Combine all of the wet ingredients in a bowl and whisk to combine.
- Add the wet ingredients to the dry and whisk to combine.
- Follow the manufacturers instructions for your waffle maker.
- Heat a saucepan to medium heat and add the apples and cinnamon. Cook until apples are softened. Approximately 10-15 minutes.
- This makes about 16-18 squares (5-6 large belgian waffles)
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