Made With Whole Grains
Buckwheat Waffles with Blueberry Compote
(1 vote)
(1 vote)
Health Score:
58 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
652
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 652 cal. | (31 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 23 g | (92 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 278 mg | (7 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 274 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the compote
- 14 ozs frozen Blueberries
- lemons (zested)
- 1 Tbsp sugar
- 1 tsp Vanilla
- vanilla pudding mix
- For the light waffles
- 9 ozs soft butter
- 6 ozs sugar
- 2 tsps Vanilla
- 4 medium eggs
- 10 ozs Pastry flour
- 2 tsps Baking powder
- 5 ozs milk
- For the buckwheat waffles
- 6 ozs Pastry flour
- 7 Tbsps Buckwheat flour
- 1 tsp salt
- 34 ozs water
- 3 medium eggs
- 7 ozs Sour cream
Preparation steps
1.
For the compote, mix blueberries, lemon zest, sugar, vanilla and 1/2 cup water in a saucepan and heat to a boil. Add vanilla pudding powder to blueberry mixture, simmer and stir until smooth and thickened. Let compote cool.
2.
For the light waffles, beat butter until creamy and gradually stir in sugar, vanilla and egg. Mix flour with baking powder and stir into butter mixture alternately with the milk.
3.
For the buckwheat waffles, mix flour, buckwheat flour, salt, water, eggs and sour cream to a smooth batter.
4.
Lightly grease and preheat waffle iron and fry batters in portions into waffles. Let waffles cool on a wire rack.
5.
Serve the waffles with the blueberry compote.
