Chocolate Buckwheat Waffles With Juicy Berries

Name: Chocolate Buckwheat Waffles With Juicy Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine strawberries and 2 tablespoons sugar, tossing well. Let stand at room temperature 30 minutes.
2
Place yogurt, 1 tablespoon sugar, and 1/4 teaspoon vanilla in a small bowl, stirring well; chill until ready to serve.
3
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.
4
Preheat a Belgian waffle iron.
5
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.

1113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 1/2 cups quartered strawberries, 9 tablespoons sugar, divided, 1/2 cup plain fat-free Greek yogurt, 3/4 teaspoon vanilla extract, divided, and more.

Yes, Chocolate Buckwheat Waffles With Juicy Berries falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!