Sunday, November 02, 2008

Gluten-free Blueberry Buckwheat Ginger Waffles

We've been craving blueberry pancakes for a while, but haven't had a free morning. So this morning I went to the clinic to check on my patients first, then came back to have blueberry waffles (we decided waffles were more fun than pancakes). Adapted a recipe to make these delicious tasties:

Gluten-free Blueberry Buckwheat Ginger Waffles

1/2 c rice flour
1/4 c buckwheat flour
pinch salt
2 tsp baking powder
3tsp sugar or to taste
2 eggs
1/2 cup yogurt
1/8 c oil
blueberries, defrosted frozen ok, 1/4 cup or to taste
crystallized ginger, minced, ~1/4 cup or to taste

Mix dry ingredients. Beat eggs and yogurt in separate bowl, add 1/2 cup water, mix and add into dry ingredients. Add oil and enough water to form a moderately thin batter (slightly thicker than cream). Add in berries and crystallized ginger.

Makes about 10 4 inch square waffles.
Serve with whipped cream and pomegranate or peanut butter and honey depending if you're me or him.

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