This gluten-free buckwheat waffle recipe is perfect for slower mornings (even though it comes together quickly!) It’s simple but makes a surprisingly filling breakfast since it’s packed with whole grains and fiber. The hearty buckwheat flavor is great paired with maple syrup, bananas and almond butter.
Growing up, I always loved both my mom’s famous white bread better and her wheat bread, but I especially loved when she made whole-grain or whole-wheat waffles rather than white-flour waffles. I’m not exactly sure what it is about waffles, but they just seem like the perfect vehicle for heartier, sturdier grains. (Another one of my favorite recipes is this whole-grain oatmeal waffle recipe!)
Honestly, 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 you are eating junk, and I think waffles should be anything but junk. (The one exception is the gluten-free waffle recipe in Lexi’s Clean Kitchen cookbook – they are seriously amazing!) But, these buckwheat waffles are gluten-free and made with real ingredients, making them a healthier option than traditional waffles, whether gluten-free or not!
Health Benefits of Buckwheat
I’m a big fan of using buckwheat for baking and breakfast goodies. Buckwheat is hearty and filling, and gluten-free (the buckWHEAT is misleading). In addition, it’s filled with fiber and full of antioxidants. Meaning, it’s great for improving heart health, reducing blood sugar levels and protecting against cancer.
Buckwheat is also packed with manganese, magnesium, phosphorus, niacin, zinc, folate, and vitamin B6. In addition, Buckwheat is considered a superfood by many, including the Institute for Integrative Nutrition. So I agree that it’s an underrated ingredient, but mostly because it just tastes so good.
These buckwheat waffles are on a regular rotation for my post-run fuel during my training periods and I’m gobbling them up during this non-training period too. I especially love these after long-runs when I’m ravenous but need something easy on my stomach. And while I’m not running long these days, it’s still the perfect comfort food for #stayathome days.
Gluten-Free Buckwheat Waffle Recipe
This gluten free buckwheat waffle recipe is simple but delicious. These waffles remind me so much of the whole-wheat waffles I loved as a kid. It serves 2-4, depending on appetite. You can also get a printable format in the recipe card below!
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 extract
Preheat your waffle iron. I use a medium-high setting but play around with it based on your waffle iron and crispiness preference.
Mix the dry ingredients: buckwheat flour, sugar, baking powder, baking soda, salt and cinnamon and mix in a large bowl.
In a separate bowl, whisk together your wet ingredients: buttermilk, melted coconut oil, vanilla, and egg.
Pour the wet mixture into the dry mixture bowl and stir with a spatula or wooden spoon until combined. Then let sit for 10 minutes in the fridge. This allows your mixture to truly mix together for a more light and fluffy waffle texture.
By letting your batter sit or ‘rest’ in the fridge, you are letting the batter cool down which helps keep the insides from overcooking while the exteriors get nice and crisp in your waffle iron. So it’s all in the details.
Use these 10 minutes to coat your waffle iron with cooking spray. This can be a vegetable oil, olive oil or whatever oil you have in your cooking spray canister.
Pour batter onto the hot waffle iron, and cook until the waffles feel slightly crisp to the touch. Or if you trust your waffle iron – until the little light goes off. Remember, don’t lift the iron lid too early (even for a peek) or you might rip your waffle in half!
Repeat until all the batter is gone.
My favorite toppings:
Butter + Maple syrup + sea salt
I love this sweet & salty combo. Plus, you really can’t go wrong with traditional maple syrup (I prefer organic, Grade A) on waffles. I go for Earth Balance but obviously butter works too!
Almond butter + sliced banana + extra cinnamon
This is the perfect flavor combo in my opinion. I even use these three ingredients in smoothies, too. I like that the cinnamon adds in some anti-inflammatory properties while the banana brings potassium into the mix. And almond butter is just delicious (it’s also a good protein source). So feel free to sub peanut butter for almond butter if that’s what you have around!
Warmed fruit + walnuts
I quickly microwave chopped apples until slightly tender and mix with walnuts. Then pour that mixture on top of the waffles with a little drizzle of honey and a sprinkle of cinnamon to get the perfect comfort combo. It’s also great with blueberries or blackberries!
If you want to make extra fluffy waffles (similar to Belgian Waffles), then separate the egg white from the yolk. Beat the egg whites until they create a light, fluffy texture and fold this into your batter before spooning onto your waffle iron.
You can use regular buttermilk rather than dairy free. And you can make your own buttermilk, whether dairy-free or dairy-filled. Then to make your own buttermilk, measure 1 tablespoon + ¾ teaspoon white vinegar into a 2-cup capacity liquid measuring cup. Pour in milk of choice until you reach 1 1/4 cups. Let the mixture sit for 5 minutes before using. It will look a bit crazy but that just means you did it correctly.
Keep waffles warm
To keep your waffles warm before eating, just preheat oven to 200* and keep your cooked waffles inside while you cook the remaining batter.
Reheating Your Waffles
These waffles freeze well! After they cool completely, .just stick them in a freezer ziplock bag and then reheat on a medium-low setting in the toaster. If you don’t have a toaster, reheat your waffles using your oven to maintain the crispy texture (versus the soggy waffles you get when reheated in the microwave).
If you make them, I’d love to see how they turn out, so be sure to tag me on Instagram (@afoodiestaysfit).