gluten free Blueberry Buckwheat Teff Buttermilk Waffles
From peetabear 14 years agoIngredients
- 3 eggs, Separated shopping list
- 1¾ Cups buttermilk shopping list
- 4 Tablespoons Melted butter shopping list
- 1 Tablespoon baking powder shopping list
- ¼ Teaspoon salt shopping list
- 2 Tablespoon sugar shopping list
- 1 Teaspoon cinnamon shopping list
- 1 Cup Light buckwheat flour shopping list
- ½ Cup White rice flour shopping list
- ¼ Cup Glutinous rice flour shopping list
- ¼ Cup tapioca flour shopping list
- ¼ Cup Teff flour shopping list
- 1 Cup frozen blueberries shopping list
How to make it
- Separate eggs placing egg whites in mixing bowl and yolks in large bowl. Beat egg whites until stiff. Set aside for later use.
- In bowl with egg yolks, add buttermilk; stir. Add melted butter; stir. Add baking powder, salt, sugar, cinnamon, and flours; mix by hand until combined. Add this mixture and the frozen blueberries to the bowl containing the beaten egg whites; gently fold (by hand) together.
- To cook waffles, follow instructions that came with waffle maker, or the following generic version.
- Generic instructions: surface of waffle maker griddle should be covered 2/3 of the way with batter (too much batter will cause the batter to leak from waffle maker). Waffles should be allowed to cook until steam stops escaping from waffle maker.
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