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!
- 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.