Buckwheat isn't actually wheat at all, which is good news if gluten gives your gut grief. It waffles up with a nutty flavor and a heartier bite than plain flour, and topped with yogurt and blueberries you get a brunch plate that's doing real work for your microbiome. This batter comes together in one bowl, no separate whipping of egg whites required, a good habit if you're trying not to end up skipping breakfast some mornings.
Ingredients
- 1 cup buckwheat flour
- 2 eggs
- 1 cup milk of choice
- 1 tbsp melted butter or oil
- 1 tsp baking powder
- 1 cup plain yogurt
- 1 cup blueberries
- 1 tbsp honey
Instructions
- Whisk buckwheat flour, baking powder, eggs, milk, and melted butter into a smooth batter.
- Let batter rest 5 minutes.
- Cook in a preheated waffle iron until golden and crisp, about 4-5 minutes per batch.
- Top with yogurt, blueberries, and a drizzle of honey.
Nutrition Facts (per serving)
| Calories | 380 |
| Total fat | 9g |
| Total carbohydrates | 58g |
| Dietary fiber | 7g |
| Protein | 16g |
| Sodium | 260mg |
Why This Is Good for Your Gut
Buckwheat is naturally gluten-free and rich in resistant starch and fiber that feed beneficial bacteria. Blueberries deliver anthocyanins that beneficial bacteria preferentially ferment. Plain yogurt adds live cultures on top, rounding out a plate with both prebiotic fiber and probiotic organisms.
Freeze extras flat and you've got a real breakfast ready in the toaster. Want a dairy-free version? Try Blueberry Buckwheat Waffles with Coconut Yogurt.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
