Buckwheat Pecan Waffles

Eating healthier and dropping a few pounds is on the table (you’ll excuse the expression), once again.  This time, it’s my turn by doctor’s decree. I’m following my own advice – not going off the deep end, not going into deprivation mode, but rather, transforming some favorites into equally delicious alternatives.  Let’s face it.  If you have to work that hard, you’re not going to stick with it, right?

Oh, don’t panic. It’s not like I’m going to stop posting cheesecake, you know?

But for some reason, every winter I seem to go on a pancake kick (see here and here).  Must be the cooler weather, making me want something a bit more soul-satisfying than a bowl of cottage cheese. Well, we bought a cheap waffle iron on sale, recently, and once I figured out how it works, I started playing with waffle batter recipes.  This one’s a winner!

Buckwheat Pecan Waffles

Ingredients:

• 1 cup unbleached all-purpose flour
• 1/2 cup buckwheat flour
• 1/4 cup cornstarch
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp table salt
• 2 tsp granulated sweetener (I used xylitol, but Truvía, or sugar are great, too)
• 1 1/2 cups milk (regular, 2%, buttermilk, or soy milk all work just fine)
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• Coarsely chopped pecans

Preparation:

In a medium bowl, whisk together all of the dry ingredients, including the sweetener.  In another bowl (or large measuring cup), whisk together all of the wet ingredients.  Add the wet mixture to the dry, and mix together until smooth.  If the batter seems too thick, add a little more milk.  Allow the batter to rest for 30 minutes.

Heat up your waffle iron (give it a shot of cooking spray, if needed), sprinkle your desired quantity of chopped pecans directly onto the cooking grid (anywhere from 1 tsp to 1 Tbs – your choice), ladle in just enough batter to cover the grids, close the cover, and bake until browned and crispy.

Serve with your choice of butter (I like Smart Balance Light) and/or syrup or jam and/or fresh fruit. Pictured here, is Freakin’ Flamingo Sugar-Free Strawberry Vanilla Jam.  Of course. 🙂

Notes:

The pecans are actually totally optional.  You don’t have to use them – these waffles are extremely delicious without them, too. But they add such a wonderful texture, and the flavor is just so complimentary with the buckwheat, that I strongly recommend that you use them – unless you have some kind of nut allergy.

I’m not giving you an estimated yield of waffles this time, because everyone’s waffle maker is different.  Mine yields five waffles that measure 6 1/2″ across.  Yours may have a smaller, shallower cooking area(s).

I’m also not giving you estimated cooking times.  My el-cheapo waffle maker beeps, thinking it’s finished, at 1 minute.  Which is ridiculous.  I’ve worked out the cooking time for mine, to be 4 minutes.  Yours might be faster or slower, so check.

I have tested all of the variations in the ingredients list, so make any of those substitutions with confidence.  And no, I’ve received no compensation from any of the brands I mention.  I happen to like them, we use them, and I keep them in my pantry and fridge.  Except for the jam, of course. I do get compensation from that, because, well, I sell it. And it’s delicious. And the sugar-free ones don’t taste sugar-free or have that weird artificial sweetener aftertaste. End of plug. 🙂

Light, fluffy, crispy, and satisfying on every level. That’s a diet I can stick with. How about you?