If you haven’t tried Himalayan Tartary Buckwheat in waffles yet, you should give it a spin! It takes a commonplace waffle recipe to the next level.
These delicious vegan Himalayan Tartary Buckwheat (HTB) waffles are packed with vitamins, minerals, fiber, and a rare molecular compound called 2-HOBA that rejuvenates cells.
They also stack all nine of the essential amino acids and whole boatloads of prebiotics for your gut.
Think chia eggs, plant milk, almond flour, vanilla, date sugar, some other things. Goodies like vegan whip, walnuts, blueberries, yogurt, granola, molasses, and cacao nibs.
Or eat them half naked with a splash of date syrup and coconut!
Himalayan Tartary Buckwheat Waffles
Golden and crispy on the outside, fluffy on the inside, these organic vegan waffles hit the spot. They’re also super fast, easy, and economical to make with a variety of options.
Flip flours, for instance, or add protein powders. I always do. Turn your baked goods into protein stacks with extra nutrients for post or pre-workout.
Here’s what you’ll need (full recipe below):
Equipment
- Mixing bowl.
- Waffle iron.
- Spatula.
- Food storage container.
- Flatware/cutlery.
- Cutting board.
- Crockery.
- Kitchen towels.
- Oven mitts.
Ingredients
- 1 1/2 cup organic flour.
- 1/4 cup HTB powder.
- 3 tbsp filtered water.
- 1 tbsp date sugar.
- 1 tbsp baking powder.
- 1/2 tsp vanilla extract.
- 3/4 tsp pink salt.
- 1 ½ cups plant milk.
- 3/4 cup vegan butter.
- 3 Chia eggs.
- Maple syrup.
Instructions
- Preheat waffle iron and mix the wet and dry ingredients in separate bowls.
- Pour the wet onto the dry and lightly whisk together keeping it pebbly.
- Spoon a half cup or whatever size your iron suggests into each grid keeping a quarter inch of space on all sides.
- Close the lid and bake until golden and serve immediately with preferred toppings.
How to Make a Chia Egg
To make one chia egg mix a tablespoon of ground or soaked whole organic chia seed with three tablespoons of filtered water, wait for 10 minutes, mix again, then use.
Vegan egg substitutes are widely available, but chia is OG. It’s a complete vegan protein with all nine essential amino acids and some omega-3s.
Get full recipe here. Get chia seeds here.
Himalayan Tartary Buckwheat Waffles
For a deeper, crispier waffle use organic oil instead of vegan butter in the batter.
Overnight refrigeration with yeast instead of baking powder or soda produces a richer, crispier crust.
And by the way, some folks add a little cornstarch to waffle batter for a flakier texture.
Waffle Topping Ideas
- Cacao nibs.
- Carob chips.
- Mixed seeds.
- Mixed nuts.
- Dried fruits.
- Coconut.
- Berries.
- Maple syrup.
- Nut butters.
- Agave syrup.
- Vegan whipped topping.
- Fruit powders.
- Blackstrap molasses.
- Vegan butter.
- Pumpkin pie spices.
- Chutney.
- Jam.
- Vegan yogurt.
Enjoy! 😋
Himalayan Tartary Buckwheat Waffles
Equipment
Ingredients
- 1 1/2 cup organic flour.
- 1/4 cup HTB powder.
- 3 tbsp filtered water.
- 1 tbsp date sugar.
- 1 tbsp baking powder.
- 1/2 tsp vanilla extract.
- 3/4 tsp pink salt.
- 1 ½ cups plant milk.
- 3/4 cup vegan butter.
- 3 Chia eggs.
- Maple syrup.
Instructions
- Preheat waffle iron and mix the wet and dry ingredients in separate bowls.
- Pour the wet onto the dry and lightly whisk together keeping it pebbly.
- Spoon a half cup or whatever size your iron suggests into each grid keeping a quarter inch of space on all sides.
- Close the lid and bake until golden and serve immediately with preferred toppings.
Notes
Nutrition
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