Buckwheat Waffles With Maple Pineapple

These buckwheat waffles made with just six ingredients are served with a delicious maple pineapple topping.

Course Breakfast, Brunch, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 327kcal

Whisk together milk, butter and eggs and vanilla and set aside.
Mix flour and sugar and make a hole in the center.
Slowly whisk the milk mixture into the flour to make a batter and don't worry if there are some lumps.
Cook the waffles according to your waffle maker's instructions until all the waffle batter is finished and set aside somewhere warm.
To make the maple pineapple – heat the butter in a pot and add the frozen pineapple, allow ice to melt, and leave simmering with the pan open, for a couple of minutes. Stir in the maple syrup and cook for about 1 minute until the pineapple is well coated. Switch off the heat.
Serve the buckwheat waffles topped with the maple pineapple.

Be sure to use gluten free flour and gluten free baking powder. In this recipe I used buckwheat flour, but other flour options include any combination of rice flour, almond flour, polenta and plantain flour.
Give your waffle maker a chance to heat up fully before you start pouring in the batter. It ensures your waffles cook evenly and don't stick.
When you're combining the wet and dry ingredients for the waffle batter, don't overmix. A few lumps in the batter are totally fine, and they'll disappear during cooking.