Buckwheat Waffles With Fresh Key Lime Curd Recipe

waffles and key lime curd
Patsy Catsos, MS, RDN, LD
Total Time: 30 min
Prep Time: 15 min
Cook Time: 15 min
Servings: 5 (1 waffle and 2 T curd)

Nutrition Highlights (per serving)

420 calories
13g fat
70g carbs
7g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 5 (1 waffle and 2 T curd)
Amount per serving  
Calories 420
% Daily Value*
Total Fat 13g 17%
Saturated Fat 4g 20%
Cholesterol 85mg 28%
Sodium 480mg 21%
Total Carbohydrate 70g 25%
Dietary Fiber 2g 7%
Total Sugars 34g  
Includes 33g Added Sugars 66%
Protein 7g  
Vitamin D 1mcg 5%
Calcium 218mg 17%
Iron 2mg 11%
Potassium 248mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

These low-FODMAP waffles have a delicious taste and texture. The secret lies in the specialty flours used in this recipe. The special variety of buckwheat flour called for in this recipe has an especially mild taste and makes delicious waffles. Thai rice flour can be purchased at any Asian market, usually in a one-pound clear plastic bag with red lettering. It has a much finer grind than ordinary rice flour and gives these waffles a delicate texture and creamy mouthfeel.

Although gluten itself is not a FODMAP, gluten-free flours such as those in this recipe tend to be low in FODMAPs. "Buckwheat" is actually a misnomer—it is not a type of wheat at all, but seed from a completely different plant family.


  • 4½ teaspoons butter
  • ½ cup plus 2 tablespoons granulated sugar, divided
  • 2 large eggs
  • 1/3 cup key lime juice from concentrate
  • 1 cup unsweetened almond milk beverage
  • 1 tablespoon cider vinegar
  • 2 tablespoons canola oil
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup sifted Thai rice flour (115g)
  • 3/4 cup sifted silver-hulled buckwheat flour (115g)
  • ½ teaspoon salt
  • 3 tablespoons packed light brown sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom


  1. For the lime curd, in a small saucepan, melt the butter over medium heat. Remove the pan from the heat and whisk in the sugar. In a small bowl, beat one egg. Whisk the beaten egg and lime juice into the sugar mixture. Stirring constantly with the flat edge of a spatula, heat the mixture over medium-low until it thickens enough to coat the back of a spoon. Remove from the heat and set aside.

  2. For the waffles, in a blender or batter bowl, beat together the second egg, milk, vinegar, oil, vanilla extract and almond extract.

  3. In a separate large bowl, stir together the rice flour, buckwheat flour, salt, brown sugar, baking powder, nutmeg, and cardamom. Add the flour mixture to the liquid ingredients, and beat well until a smooth, thick, pourable batter is formed. Add a little more rice flour as needed to thicken the batter.

  4. Preheat the waffle iron, then brush or spray it with oil. Pour some of the batter into the center of the waffle iron and allow the waffle to cook until it is golden brown, 3 to 5 minutes each. Repeat the process of heating and greasing the waffle-maker in between each waffle, and continue until all of the batter is used up.

Ingredient Variations and Substitutions

Fresh lime or lemon juice can be used in place of key lime juice in this recipe.

An equal amount of regular buckwheat flour can be substituted for the silver-hulled buckwheat flour in this recipe, but the buckwheat flavor of the flour will be more pronounced, and the color of the waffles will be darker.

"Superfine" brown rice flour can be substituted for the Thai rice flour in this recipe, but ordinary rice flour or brown rice flour does not make a good substitute.

Lactose-free cow’s milk can be used instead of almond milk.

Cooking and Serving Tips

If any lumps form in the lime curd, pour the thickened mixture through a small mesh sieve to remove them.

Consider making a double batch of lime curd. It makes a nice gift! Or, keep some lime curd in the refrigerator to use on low-FODMAP toast, French toast, or scones. Or stir it into lactose-free yogurt or a bowl of oatmeal.

Combining the dry ingredients together separately before stirring into the wet ingredients helps avoid lumps—it’s worth washing an extra bowl.

Rate this Recipe

You've already rated this recipe. Thanks for your rating!
Was this page helpful?