gluten free by nature — casein, soy and entirely almost sugar free…

Our waffle maker died a few weeks ago. It was a sad day – we used it at least 4 times per week. Funny, I actually felt lost without it. After 2 1/2 weeks, I couldn’t take it anymore. I bit the bullet and bought another one.  I made waffles for dinner the evening it arrived. I was scanning  the recipe booklet that accompanied the maker and much to my surprise there was a recipe for chocolate chip waffles inside. The last time I had chocolate chip pancakes was years ago. To be honest, I am not much of a super-sweet-for-breakfast kind of gal. Sadly for me, however, or not – depending how you look at it – I don’t metabolize chocolate very well (or caffeine for that matter). So, if I choose to enjoy chocolate I must eat it early in the morning or suffer the consequences and lay awake the entire night long. Some of you may scoff at the thought of eating chocolate at an early morning hour when you haven’t even had a chance to wake up. But, I would rather eat it early than have to abstain altogether. Now, that would be a sad day….

I pulled out all my ingredients for these waffles and realized that I was out of my gluten free flour mix. But, I did have this big bag of wonderful buckwheat flour on hand that I bought in Maine last summer (I replaced part of the flour with this). It tastes very different from the Bob’s Red Mill or Arrowhead Mills  buckwheat flours – and it is much lighter in color. Unlike the other brands, baked goods from Bouchard Family Farm buckwheat flour result in a much lighter, less dense product with a wonderful honey taste. I replaced the other part of the flour with freshly ground almonds. You will have to adjust the amount of milk depending on the kind of waffle maker you have. My new piece of equipment likes a thicker batter. My old waffle maker preferred a thinner batter.

dry ingredients:
1 1/2 cups ground almonds, packed
1/2 cup buckwheat flour
pinch salt
2 tsp baking powder
1/2 cup Enjoy Life chocolate chips

wet ingredients:

2 eggs, lightly beaten
4 tblsp grapeseed oil
3/4 cup non-dairy milk  (up to 1  1/4 cups milk depending on your equip)
1 tblsp agave nectar

Mix together and follow instructions according to waffle maker instructions. Top the cooked waffle with sliced bananas and 1 tsp of agave nectar.

Tags: gluten free chocolate chip pancakes

This entry was posted on Sunday, March 1st, 2009 at 3pm and is filed under breakfast/brunch. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.