Peanut and buckwheat waffles *

Peanut and buckwheat waffles *

There’s something about waffles that makes me go a little overboard with the toppings 😉 This recipe is one of my favourites, low in fat and makes gorgeous gluten-free waffles that always keep their shape. 

Ingredients: (for 4 persons)

  • 100g buckwheat flour
  • 100g corn starch
  • 50g peanut flour
  • 18g baking powder
  • 40g raw sugar
  • 4 eggs
  • 200ml soya milk (or any milk)

Preparation: 5 minutes

Resting time: 20 minutes


  1. In a large bowl, sieve the flours together with the corn starch.
  2. Add the baking powder and raw sugar.
  3. Add the eggs one by one and whisk in. Add the milk little by little to avoid the formation of lumps.
  4. When the batter is smooth, refrigerate for about 20 minutes to let the flours soak in some of the milk.
  5. Preheat a waffle iron and place the batter in the middle. Cook both sides until golden.

Last tip: let the waffles cool down on a grill for a few minutes before serving, they will keep their crunchiness longer.

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