Dessert: Chocolate Buckwheat Waffles with Juicy Berries

Recipe by Ann Taylor Pittman I've remade the typical syrup-doused waffle breakfast into a lower-sugar, fruit-forward, gluten-free, whole-grain plate with 273 fewer calories. In place of refined all-purpose flour, I go with gluten-free buckwheat flour, wh

Ingredients

4 1/2 cups quartered strawberries
9 tablespoons sugar, divided
1/2 cup plain fat-free Greek yogurt
3/4 teaspoon vanilla extract, divided
4.5 ounces buckwheat flour (about 1 cup)
1/3 cup unsweetened cocoa
3/4 teaspoon baking soda
1/8 teaspoon salt
1 1/4 cups nonfat buttermilk
1/4 cup water
1 tablespoon canola oil
2 large egg yolks
3 large egg whites
Cooking spray
2 tablespoons sliced almonds, lightly toasted

Instructions

Combine strawberries and 2 tablespoons sugar, tossing well. Let stand at room temperature 30 minutes.
Place yogurt, 1 tablespoon sugar, and 1/4 teaspoon vanilla in a small bowl, stirring well; chill until ready to serve.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a large bowl, stirring with a whisk. Combine remaining 1/2 teaspoon vanilla, buttermilk, and next 3 ingredients (through yolks) in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture; stir well.
Preheat a Belgian waffle iron.
Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Gently fold about one-fourth of egg white mixture into batter. Fold in remaining egg white mixture. Coat waffle iron with cooking spray. Spoon about 1/2 cup batter over each waffle plate, spreading to edges. Cook 4 minutes or until lightly browned and done; remove waffles from iron. Repeat procedure with cooking spray and remaining batter. Top waffles with strawberry mixture, yogurt mixture, and almonds.

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