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Pouring syrup on waffles with kamut flour.
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5 from 25 votes

Whole-Grain Buttermilk Kamut Waffles

These kamut buttermilk waffles are made with stone ground kamut flour, whole grain oat flour and ground flax seed. Fresh eggs and real buttermilk was added along with a bit of coconut oil and a touch of honey. They are crisp, tender and tasty!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: kamut buttermilk waffles
Servings: 6 servings
Author: Pat Nyswonger

Ingredients

  • 1⅓ cup whole grain Kamut flour 160 grams
  • ⅓ cup oat flour 40 grams
  • ⅓ cup ground flax seed 40 grams
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs separated
  • 3 tablespoons olive oil or coconut oil
  • 3 tablespoons honey
  • 1 cup buttermilk
  • 1½ cup milk

Instructions

  • Spray waffle iron with non-stick cooking spray and preheat while making the waffle batter.
  • In a large mixing bowl, whisk together the kamut flour, oat flour, ground flax seed, baking soda, baking powder and salt. Set aside.
    Whisking dry ingredients in a bowl.
  • In a separate dish beat the egg yolks, oil, honey, buttermilk and milk.
    Adding buttermilk to the mixing bowl.
  • Add the wet mixture to the flour mixture and gently fold with a spoon or spatula just until combined and no dry streaks remain. Avoid overmixing.
    Pouring the wet mixture into the dry mixture to make waffles.
  • In a separate bowl, beat the egg whites until you have stiff peaks. With a spatula, gently fold the egg whites into the batter. Allow to sit for five minutes to absorb, thin with addition milk if needed, folding in gently with the spatula.
    Two photos; beating egg whites to stiff peaks then folding egg whites into waffle batter.
  • Ladle the required portion of batter, according to the manufacturer's directions for your waffle iron and bake for 3 to 4 minutes, until the iron stops steaming. Serve while hot with butter, syrup or fruit

Notes

Don’t overmix: Stir the batter just until no flour streaks remain for lighter waffles.
Fold gently: Incorporating the beaten egg whites softly keeps the texture airy.
Check consistency: Kamut and oat flour absorb more liquid. Add a splash of milk if the batter feels too thick after resting.
Rest the batter: Let it sit for 5 minutes so the flours and flax can absorb liquid.
Preheat well: A fully heated waffle iron ensures crisp edges and prevents sticking.
Wait to open: Don’t lift the lid until the steaming slows for best results.
Keep warm: Place cooked waffles on a wire rack in a 200°F oven to stay crisp.
Freeze for later: Cool completely, freeze in a single layer, and reheat in the toaster or oven.

Nutrition

Serving: 1 serving | Calories: 242kcal | Carbohydrates: 47g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 69mg | Sodium: 697mg | Fiber: 6g | Sugar: 13g
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