This gluten free buckwheat waffle recipe is simple but makes a filling breakfast, since it’s packed with whole grains and fiber. The hearty buckwheat flavor makes the perfect fall waffle!
Growing up, I always liked my mom’s famous white bread better than her wheat bread, but I loved when she made whole grain or whole-wheat waffles. And I’m not exactly sure what it is about waffles, but they just seem like the perfect vehicle for heartier, sturdier grains. I don’t really care for waffles with gluten-free flours, which is usually a blend of rice and potato flours and starches. They just start to feel like junk, and I think waffles should be anything but junk. I’m a big fan of buckwheat for baking and for breakfast goodies, especially in the fall. It’s hearty and filling, packed with fiber, and gluten-free (the buckwheat is misleading!). These waffles remind me of the whole-wheat waffles I used to crave as a kid.
I made these over the weekend after an 11 mile run and they seriously hit the spot. I took one of my old whole wheat waffle recipes and just subbed in the buckwheat flour; I don’t usually have success randomly subbing in buckwheat so I was pleasantly surprised by how well these turned out.
I ended up eating two waffles, one topped with maple syrup, banana & extra sea salt and one topped with with almond butter. These will be a regular rotation this fall for post-run fuel as I gear up my half marathon training since they come together very quickly. If you make them, I’d love to see how they turn out, so be sure to tag me on Instagram (@afoodiestaysfit).
Gluten Free Buckwheat Waffles
Makes 4-5 waffles, depending on the size of your waffle maker. You can double this baby easily.
- 1 cup buckwheat flour
- 1 tablespoon brown sugar
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/4 cups dairy-free buttermilk (see note below to make this)
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla
- 1 egg
- maple syrup + sea salt (love this sweet & salty combo!)
- almond butter + sliced banana + extra cinnamon
- warmed fruit + walnuts (microwaving chopped apples until slightly tender with a little honey and cinnamon is amazing!)
- Preheat your waffle iron. I use a medium-high setting, but play around with it based on your iron.
- Mix the buckwheat flour, sugar, baking powder, baking soda, salt and cinnamon in a medium-sized mixing bowl.
- In separate bowl, whisk together the buttermilk, melted coconut oil, vanilla and egg. Pour the wet mixture into the dry mixture and stir with a spatula or wooden spoon just combined. Let sit for 10 minutes.
- Pour batter onto the hot waffle iron, and cook until the waffles feel slightly crisp to the touch. Repeat until all the batter is gone.
- To make buttermilk, measure 1 tablespoon + ¾ teaspoon white vinegar into a 2-cup capacity liquid measuring cup. Pour in unsweetened almond milk until you reach 1 1/4 cups. Let the mixture sit for 5 minutes before using. It will look a bit crazy. That means you did it correctly.
- Keep your waffles warm in a 200* oven while you cook the remaining batter.
- These freeze well! Just stick them in a freezer ziplock bag and then reheat on a medium-low setting in the toaster.
- If you eat these while sitting next to mini pumpkins, they taste better. 😉
P.S. If you don’t need to eat gluten-free, try my Sweet Potato Waffle Recipe. They’re amazing and I miss them! I haven’t attempted to make them gluten-free yet!