This recipe produces dark, crispy waffles with an earthy, bittersweet flavor. If you’ve already experimented with sweeteners like blackstrap molasses and are looking to try something new, this may be a good next step. For a topping, mix equal parts warm barley malt syrup and maple syrup, and drizzle on top.
- 1 cup barley flour
- 1 cup buckwheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspooon salt
- 2 1/4 cups soymilk
- 1/4 cup barley malt syrup
- 1/4 cup canola oil
- 3 tablespoons ground flaxseed
Sift or whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mix the soymilk, barley malt syrup, canola oil, and flaxseed in a medium bowl. Pour the soymilk mixture into the flour mixture and stir just until blended. Cook on a waffle iron for 3 to 4 minutes, generously spraying both grills with oil before each waffle. Makes 4 to 5 (7-inch) round Belgian waffles.
Note: You can substitute molasses if you don’t have barley malt syrup on hand, but the flavor will vary slightly.
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Mmmm. Thanks for sharing!
Wow, I’m impressed with the number of buckwheat products your company offers. Your page on the nutritional content of buckwheat is particularly interesting.
These sound fantastic. I wish there was a picture so I could match the deliciousness! My husband loves waffles and I’m sure would appreciate a new recipe.
-Sylvia
We need to get in the habit of finding the camera *before* we bake the waffles; otherwise they tend to disappear before a photo shoot can happen.
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I like that flax seed is a plant based source of Omega 3s, that combined with natural anti-inflammatories are superb for the cardiovascular system.