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Lazy Weekend Recipes: Parmesan Buckwheat Breakfast Waffles
Fancy a breakfast meal that is both gluten-free and healthy? Try out this Parmesan buckwheat breakfast waffles recipe. A plateful of these is the perfect way to start the day
Ingredients
For the waffle batter:
- 120g buckwheat flour
- 125ml milk (or alternative)
- 1 egg
- 200g natural yoghurt
- 2 tbsp olive oil
- 1.5 tsp baking powder (gluten-free)
- 50g Parmesan, grated (or alternative)
- A little pinch of salt
For the filling:
- 2 peppers, centre removed and quartered
- 1 tsp olive oil
- 4 eggs
- 100g spinach
- 50g mature cheddar cheese, grated (or alternative)
| Per | Serving (300g) |
|---|---|
| Energy (kcal) | 461 kcal |
| Fat | 24.5 g |
| of which saturates | 10 g |
| Carbohydrates | 33.5 g |
| of which sugars | 9 g |
| Fibre | 3 g |
| Protein | 25 g |
| Salt | 1.7 g |
Method
Step 1
In a large bowl, combine the waffle ingredients and whisk well until combined and smooth.
Step 2
Heat a waffle machine or a hob waffle iron and, working in batches, pour about two tablespoons of mixture into each section.
Step 3
Close and cook for 3-4 minutes and repeat until you have eight golden waffles. Set aside.
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