Buckwheat Belgian Waffles

• 2.2 ounces buckwheat flour (about 1/2 cup)
• 2.1 ounces tapioca flour (about 1/2 cup)
• 1.3 ounces white rice flour (about 1/4 cup)
• 2 tablespoons flaxseed meal
• 2 tablespoons brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup low-fat buttermilk
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 3 large egg yolks
• 3 large egg whites
• Cooking spray
• 1/2 cup maple syrup

1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flaxseed meal, and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine buttermilk, melted butter, vanilla, and egg yolks; stir with a whisk. Add to flour mixture, stirring until smooth.
2. Beat egg whites with a mixer at high speed until soft peaks form. Fold egg whites into batter.
3. Coat a Belgian waffle iron with cooking spray; preheat. Spoon about 1/3 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter. Serve with maple syrup.

flour, tapioca flour, white rice, meal, brown sugar, baking soda, baking powder, xanthan gum, ground cinnamon, salt, lowfat buttermilk, unsalted butter, vanilla, egg yolks, egg whites, cooking spray, maple syrup

Taken from www.myrecipes.com/recipe/buckwheat-belgian-waffles-0 (may not work)