You know what I love making for breakfast these days? Waffles! More specifically; Scandinavian style waffles. Moist, thick waffles made with a dash of cardamom. If you have never tried adding cardamom in a waffle batter, you are missing out! Due to my excessive love for waffles, I figured it was about time I shared with you my recipe for the perfect 100% whole grain gluten-free waffles.
Depending on the mood, you can alter what condiments you use. Today I served these with a homemade blueberry sauce, chopped fruit and some whipped coconut cream. Another delicious option would be to make some homemade vegan Nutella and slice up some bananas for a richer treat! The possibilities are just endless here.
I made these using homemade almond milk according to this recipe. You can however use any kind of plant-based milk you have at hand, such as soy, hemp, oat, etc.
- 4 cups unsweetened plant-based milk
- 3 cups buckwheat flour
- 2 cups pitted dates
- 3 tsp baking powder
- 2 tsp vanilla essence
- 1/2 tsp Maldon salt
- 1 tsp ground cardamom, optional but recommended
- juice from 1 lemon, optional but recommended
- Place all the dry ingredients together in a mixing bowl and stir together.
- Place the pitted dates, lemon juice, vanilla essence and milk in a high-speed blender (or use a hand blender) and run until completely smooth. Pour this into the bowl with the dry ingredients and stir until well-combined. Keep in mind that the batter will be slightly thicker than regular wheat waffles. Do not add any more liquid to make it thinner! This will prevent the batter from sticking together properly, and you will end up with a runny gooey mess.
- Grab a waffle iron and heat it up to medium-high. If you have a decent non-stick waffle iron like I do, you will not need to use any sort of oil. If you don’t, it’s better to be on the safe side and use a little bit of coconut oil to prevent the waffles from sticking. Do remember that when it comes to oils, a little goes a long way.
If you are unsure about whether or not your waffle iron can be used without oil, make a test waffle first. If it sticks to the iron, you will need to use oil.
As you are baking the waffles, place each one on a cooling rack as they are done. Once chilled, stack them onto a plate and enjoy!
If you don’t want to make such a large amount of waffles you can always make half of what’s written. Another option is to only cook up as many waffles as you want and then transferring the remaining batter to a air-tight container, storing it in the fridge. It should hold nicely for at least 3 days, so you can simply cook up some when you are in the mood for it. If you do this, you will need to add a dash of milk before cooking as the batter will thicken in the fridge.
You can also use the exact same batter to make American-style pancakes too. Yay versatility!!