Ready for some waffles that not only taste incredible but are actually good for you, too?
These are some of our favorite go-to waffles served with a variety of syrups, and paired with this Rhubarb Compote and Vanilla Cream they are simply amazing!
Made with oat and buckwheat flour, these waffles have a great flavor, texture and are highly nutritious!
Let’s start with the Oats:
Oats have such a terrific flavor, it’s no wonder they’re a breakfast staple. You’ll love the subtle oatmeal-like flavor of these waffles. Oats have a specific type of fiber known as beta-glucan. This fiber has been extensively studied since the early 60’s and it’s been shown to lower bad cholesterol levels. Beta glucan also increases the production of appetite-control hormones (oats leave you feeling more satisfied) and boosts immune system function. Studies have also shown promising results that oats can help improve insulin sensitivity and help control blood pressure. Oats also have a antioxidant compounds called avenanthramides that is found almost exclusively in oats. These antioxidants have been shown to help prevent free radicals from damaging LDL cholesterol, thus reducing the risk of heart disease.
Next we have Buckwheat:
Most people think of buckwheat as a type of grain cereal but it isn’t a grain at all. It’s actually a fruit seed and is in the same family as rhubarb and sorrel (so it’s perfect that we’re pairing it with a rhubarb compote). It has a wonderfully sweet, nut-like flavor. Buckwheat is high in fiber which comes with a whole host of health benefits. Among other things, studies have shown that the fiber in buckwheat helps slow down the rate of glucose absorption after a meal and scores high in its ability to leave you feeling satiated. It also helps in cholesterol, blood sugar and blood pressure control and can help prevent gallstones. Buckwheat has rich supply of flavanoids, particularly rutin which acts as an antioxidant in fighting disease by extending action of vitamin C. Buckwheat is also a great source of several essential vitamins like manganese, magnesium and copper.
So what better way to start your morning or to enjoy an afternoon snack than to sit down to these Oat and Buckwheat Waffles?
Instead of drenching it with the usual high-sugar syrup, we’ve got a delicious rhubarb compote that’s topped with vanilla-infused whipped cream. It’s a lighter, healthier, but thoroughly delicious breakfast option.
But they’re not just for breakfast – enjoy them as a dessert snack any time of day!
And if you happen to eat gluten-free, these waffles are naturally GF. And you’d never guess it!
These waffles call for oat and buckwheat flour. You can find oat and buckwheat flour in any health food store and in some well-stocked grocery stores. You can also conveniently purchase them online HERE and HERE.
If you have a grain mill though, I highly recommend grinding your own flour for optimal nutrition and flavor. I ground my grains fresh in my gorgeous German KoMo Classic Grain Mill. With a 12-year warranty, the quality and construction is amazing. I don’t even buy flour anymore, I purchase my grains in bulk and grind my own. I use it nearly every day and cannot recommend it highly enough.
Let’s get started!
Combine the dry ingredients in a bowl. Set aside.
In a large mixing bowl, whisk together the eggs, honey, vanilla paste, butter and coconut oil until combined. Work quickly to prevent the coconut oil from solidifying.
Whisk in the buttermilk.
Add the dry mixture to the wet mixture in two batches, whisking just until combined (do not over-mix). Let the batter sit for 10 minutes.
In the meantime preheat the waffle maker.
For today’s waffles I tried out my latest kitchen gadget that I received for review from Cuisinart, my new Vertical Waffle Maker. The only one of its kind, here are some of its features:
- Vertical Design with Batter Pour Spout – Instead of sitting flat on the counter it sits upright in vertical position saving a ton of counter space.
- Five-setting Browning Control – No need to guess or monitor for doneness, you simply choose the browning setting of your choice and that’s it – you’ll get your pale, light brown, medium, or dark-colored Belgian or regular waffle.
- Non-stick Plates – no need to spray.
- It’s Fast!
- Indicator Lights & Audible Alert – You’ll know when its preheated so you can add the batter and it will let you know when your waffle is done.
- Sleek Design and Stainless Steel – It’s pretty.
You simply pour in the batter up to the fill line (it also comes with a measuring cup) and it automatically distributes the batter from top to bottom, left to right for a perfect waffle.
It has 5 browning settings. I used the recommended setting of “3” for perfect, lightly browned waffles.
The indicator light and an audible alert will notify you when the waffle’s done. Then you simply unlatch and lower the waffle maker. If you happened to over-fill the pouring spout a bit, no problem – simply cut off the excess.
It worked like a charm – perfect Oat and Buckwheat Waffles!
To maintain their outer crispiness, serve immediately. (While the remaining waffles are being cooked you can keep the finished ones, single layer, in the oven at 200 degrees F.)
Accompanying our Oat & Buckwheat Waffles is a fresh Rhubarb Compote. I harvested our first batch of rhubarb from our garden to make this compote.
If you can’t find rhubarb or it’s not in season when you find this recipe, use any fruit of your choice and just following the directions as written. Some great alternatives are strawberries, apricots, plums and apples.
It’s super simple, you just add the diced fruit to a medium saucepan with the cane sugar and a tablespoon or so of water (if you’re using a fruit with lower liquid content omit the water). Bring it to a boil, reduce the heat to medium-low and let it simmer uncovered for about 20 minutes or until the fruit is soft and the mixture has thickened up. Depending on the water content of the particular fruit you may need to simmer it longer.
This can be made in advance and refrigerated for several days.
It’s thickened up nicely and has the consistency of fruit preserves.
Next prepare the Vanilla Cream. (This too can be made up to a day in advance. Store it in the fridge covered with plastic wrap. If the liquid separates from the cream just beat it again.)
Place the chilled whipping cream and sugar in a medium-sized mixing bowl and beat on high until it begins to thicken. Add the vanilla paste and continue to beat until it forms stiff peaks.
For optimal texture, serve the waffles immediately. Serve them either whole or cut into segments topped with the rhubarb compote and vanilla cream. Garnish with a sprig of fresh mint (optional but it looks pretty).
NOTE: Feel free to omit the rhubarb compote and cream. These are some of our favorite go-to waffles and they’re also perfect served with your favorite syrup!
Enjoy!
- 1½ cups oat flour
- 1½ cups buckwheat flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ cup butter, melted and slightly cooled
- ¼ cup coconut oil, melted and slightly cooled
- 4 large eggs, at room temperature
- 2 tablespoons honey or maple syrup
- 2 teaspoons vanilla bean paste
- 1½ cups buttermilk, at room temperature
- For the Rhubarb Compote:
- Rhubarb (or fruit of choice like strawberries, apricots, plums, apples, etc)
- 3 cups diced rhubarb (or fruit of choice)
- ¾ cup cane sugar
- 2 tablespoons water
- For the Vanilla Cream:
- 1 cup chilled whipping cream
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla bean paste (paste is recommended for a stronger, superior flavor and the visible vanilla flecks)
- To make the Rhubarb Compote:
- Place the diced fruit in a medium saucepan with the sugar and water. Bring to a boil, reduce the heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally, or until the fruit is soft and the mixture has thickened.
- To make the Vanilla Cream:
- Place the chilled whipping cream and sugar in a medium-sized mixing bowl and beat on high until it begins to thicken. Add the vanilla paste and continue to beat until stiff peaks form. *See NOTE
- To make the Oat & Buckwheat Waffles:
- Combine the dry ingredients in a bowl. Set aside.
- In a large mixing bowl, whisk together the eggs, honey, vanilla paste, butter and coconut oil until combined. Whisk in the buttermilk. Work quickly to prevent the coconut oil from solidifying.
- Add the dry mixture to the wet mixture in two batches, whisking just until combined (do not over-mix). Let the batter sit for 10 minutes. In the meantime preheat the waffle maker.
- Follow the instructions on your waffle maker and cook until the waffles are golden brown. To maintain their outer crispiness, serve immediately. (While the remaining waffles are being cooked you can keep the finished ones, single layer, in the oven at 200 degrees F.)
- Serve the waffles whole or cut into segments topped with some rhubarb compote and a vanilla cream. If desired, garnish with a sprig of fresh mint.
- NOTE: Feel free to omit the rhubarb compote and cream. These are some of our favorite go-to waffles and they're also perfect served with your favorite syrup.
*The Vanilla Cream can be made up to a day ahead and stored in the fridge covered with plastic wrap. If the liquid separates from the cream beat it again until thick.
I received the Cusinart Verticle Waffle Maker without any obligation to write about it and without further compensation. All opinions are 100% my own.
Pam says
Made it this morning, I guess the Buckwheat flour I buy is way darker then yours, I haven’t seen the light. I didn’t have oat flour so I ground up old fashion oats. Was a little heavy, it soaked up the liquid and was rather thick.
Tanya N. says
These were absolutely delicious! Perfect texture and wonderful flavor, this is now my go-to recipe. Thank you! :)
Kimberly @ The Daring Gourmet says
Wonderful, Tanya, I’m so happy to hear that, thank you!