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Active time
30 minutes
Total time
30 minutes
6 seven-inch-round waffles
Serving Size
1 waffle

1 ½ cups (180g) wholegrain spelt flour

¼ cup (40g) finely chopped crystallized ginger

3 tablespoons unhulled sesame seeds

2 tablespoons sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon sea salt

2 large eggs

2 cups (480 ml) well shaken, low-fat buttermilk, plus more if needed

½ cup (100g) cooked brown rice (optional)

4 tablespoons (57g) unsalted butter, melted

1 teaspoon vanilla extract

Oil for greasing the waffle iron, if needed

Warm maple syrup or honey, for serving

  1. In a large bowl, combine flour, ginger, sesame seeds, sugar, baking powder, baking soda, and salt. In a medium bowl, lightly beat eggs. Blend in buttermilk, rice (if using), melted butter, and vanilla.
  2. Preheat waffle iron. Stir buttermilk mixture into dry ingredients, just until flour is absorbed. Do not overmix.
  3. Grease waffle iron, if necessary. Bake waffles according to manufacturer’s instructions until crisp. If batter becomes thick and doesn’t spread easily, thin with additional buttermilk.
  4. Serve immediately, or arrange on a rack in a single layer and keep warm in an oven pre-heated to 200º F (100°C). Accompany waffles with a small pitcher of warm maple syrup or honey.

Lorna Sass, © 2006 Bob’s Red Mill. Used with permission.


Calories: 300
Total Fat: 13 g
(Saturated Fat: 6 g)
Sodium: 410 mg
Carbohydrate: 9 g
Fiber: 1 g
Protein: 3 g

Yield: 6 seven-inch-round waffles

Serving Size: 1 waffle

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