Buckwheat waffles with grilled peaches

Is there anything better on a Sunday morning than a freshly-made batch of waffles? We don't think so - especially when this buckwheat recipe is involved. Top with grilled peaches, Greek yoghurt and honey for extra goodness.

  • 15 mins preparation
  • Serves 4
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  • 1/3 cup coconut oil
  • 2 tbsp norbu (see notes) or stevia
  • 3 eggs, separated
  • 1 cup self-raising flour
  • 1/3 cup plain flour
  • 1/3 cup buckwheat flour
  • 1/3 cup cornflour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1 1/2 cups milk
  • 1 1/2 tsp white vinegar
  • cooking oil spray
  • 4 medium yellow peaches halved, stones removed
  • 1 cup Greek-style yoghurt
  • 1/3 cup small fresh mint leaves
  • 1/3 cup raw honey


  • 1
    Beat coconut oil and norbu or stevia in a medium bowl with an electric mixer until combined. Beat in egg yolks one at a time.
  • 2
    Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gently fold egg whites into egg-yolk mixture.
  • 3
    Fold sifted dry ingredients, milk and vinegar into egg mixture until mixture just comes together (do not over mix; it may look quite lumpy at this stage).
  • 4
    Spray a heated waffle iron with cooking oil; pour a level ½-cup of batter on the bottom element of waffle iron. Close iron; cook waffle 2 minutes or until browned on both sides and crisp. Transfer to a plate; cover to keep warm. Repeat to make 8 waffles in total.
  • 5
    Meanwhile, heat an oiled chargrill pan over high heat; cook peaches for 3 minutes each side or until grill marks show.
  • 6
    Serve waffles with peach halves, yoghurt and mint; drizzle with honey.


Norbu is a natural sweetener derived from monk fruit, a subtropical melon that delivers the sweetness without the sugar and has 96 per cent fewer kilojoules.

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