Today please welcome Janae from Bring Joy!
Many RH readers are already familiar with Janae Wise, the voice behind Bring Joy. I’ve been following Janae for quite a while and have enjoyed watching her blog evolve into the beautifully designed, info- and recipe-packed site that it has become.
Janae is a veritable super-woman. A wife and mom to five (five!!) kids, she nevertheless manages to post regularly on her blog, care for her family, and find time for reading and leisure. I’ve always loved Janae’s thoughtful, insightful posts about life, marriage, relationships–and, of course, the recipes (such as No-Bake Chocolate Peanut Butter Cookies, Cinnamon Toast Smoothie, or Sprouted Pumpkin Seed Salad with Curry Balsamic Dressing). You’ll always find something delectable on Janae’s blog–both food for the body, and food for the soul.
Enjoy her fabulous Buckwheat Waffle recipe!
So, I have five kids, and we have a breakfast-for-dinner night once a week. Hands down, it’s the most popular dinner night of the week. My kids look forward to it and talk about what we’re going to have for breakfast night days in advance. If we don’t have breakfast night on the allotted day, there is mutiny.
One of their faves is our breakfast crepes, which are a snap to make (only four ingredients!) and are always a hit. They also love buttermilk pancakes & occasionally we’ll do an oatmeal bar where they can top their oatmeal with a dozen or so different toppings.
Coming in at a close second to the crepes are waffles. I have a large waffle maker (makes six waffles at a time), which accommodates our crew nicely. I like to make a different variation every time we make waffles. Recently, I tried it using buckwheat flour. I know, buckwheat flour is usually reserved especially for pancakes, but it is a fab flour for so many things, like this recipe.
Besides being tasty, there are a lot of reasons why you should be including more buckwheat into your diet–here are five (plus a recipe for my berry buckwheat superfoods porridge).
I like to make my own gluten-free flours (one of the 10 things I do to keep my baking on the frugal side)–not only does it save me money, but I love using freshly ground flours. I think it makes for a better end product.
I actually triple this batch & we end up eating the leftovers for breakfast the next day (not the most balanced I know, but these waffles are pretty wholesome). They also freeze really well–just pop ’em into the toaster when you’re ready to eat.
And can I say, these waffles are just good–wholesome, hearty, with the delicious nutty flavor the buckwheat flour imparts.
We like to top them with fresh strawberries, frozen berries, and a little maple syrup.
Of course, you can get fancy-pants & dress it up with chopped nuts & some vegan whipped cream if you want to.
(How to make your own vegan coconut whipped cream, here.)
Perfect for breakfast, brunch, or according the people in my family, even good for dinner too!
Buckwheat Waffles
makes 12 waffles
3/4 cup buckwheat flour
3/4 cup white rice flour
1/4 cup cornmeal (or other whole grain gluten-free flour)
1 1/2 tablespoons ground flax seed
1 tablespoon baking powder
2 tablespoons agave
1 tablespoons energ-G egg replacer
1/3 cup water
1- 3/4 cups almond milk
1/2 cup coconut oil, melted
Heat your waffle iron & grease with coconut oil (you’ll probably want to do this before each time you put batter on iron, to prevent sticking).
Sift flours, flax seed, baking powder. Whip egg replacer with water until frothy. Add egg replacer mixture to milk & coconut oil. Stir until mixed thoroughly.
Add liquid to sifted flours.
Batter may seem a bit thin, but it will thicken up after sitting for 5-10 minutes. You don’t have to wait though–pour enough batter to cover most of waffle iron. Cook according to your manufacturer’s instructions.
Once waffles are done, remove & allow to cool on a cookie sheet. Cut into individual waffles & serve warm.
Janae Wise is an Air Force wife, Mormon, mother of five, and passionate about sharing with others ways in which to bring more joy to living. She is also a vegan & gluten-free recipe developer, writer, & (semi-retired) yoga teacher/fitness instructor.
She is the founder of bring joy, where she shares her love for creating wholesome, fresh & simple food on a budget. Janae also writes about insights into family & home life, frugal living, and occasionally shares fitness tips & videos as well. She & her husband Joseph are working to eliminate nearly $100K of debt by January 2016. You can read more about their progress towards a debt-free life, here. You can also read more about Janae, here, & more about her family, here.
You can also find bring joy on facebook, twitter, pint
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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great! 
Love Janae’s blog. Her posts always give me food for thought.
I don’t make waffles often but always enjoy them when I do- these look like the perfect base waffle for a whole variety of toppings 🙂
Thank you Emma, you’re very sweet.
Love that Janae is here, thank you for hosting her Ricki 🙂
These look wonderful! Love the shot with the fresh fruit- makes me feel like spring is here (even though it’s not really, at least for us in Toronto…). I know what waffle recipe I’ll be making when I finally get that waffle iron I’ve been wanting for years!
Thanks, Gabby! 🙂 I do hope spring arrives in the next couple of days. . . before I get back to Toronto (ha ha!). I love that shot, too. Beautiful pics.
Can I just use an egg instead of egg replacer and water, and honey instead of agave and regular milk?
Not sure, Sarah, as this is Janae’s recipe. I’ve never made them with egg or honey, but it seems logical that you could use those. But I’m sure there are hundreds of non-vegan buckwheat waffle recipes out there that already include eggs and/or honey–? 😉