These 100% Buckwheat Waffles are a family favorite at my house! We make them so often I actually can’t believe I haven’t shared the recipe yet.
Buckwheat is a gluten-free superfood. It is one of my very favorite ingredients to use in gluten-free baking. It’s a key ingredient in my flour blend that I use to make all my favorite baked goods like these buckwheat flax pancakes and this gluten-free zucchini bread. I love buckwheat because it has natural elastic properties. Adding buckwheat flour to gluten-free baked goods gives them a great non-crumbly texture.
Buckwheat is also a nutritional powerhouse. It is a nutrient-dense, easy-to-digest, pseudo-grain that is full of protein and fiber. I feel good about giving my kids these waffles because they are so wholesome!
If you’ve ever made 100% whole wheat waffles think of these as an equally nutritious gluten-free waffle. Except I would say these are lighter and crispier than any whole wheat waffle I remember. They have great texture!
However, I have one big precaution when using buckwheat flour. I always use fresh, light buckwheat flour that I grind in my blender (it’s super easy I promise!) from raw buckwheat groats. Prepackaged buckwheat flour can go rancid very easily and have a strong flavor. Fresh buckwheat flour has a delicious nutty, grainy flavor.
Another recipe we make all the time is Buckwheat Blender Crepes. I’ve made these crepes for non-gluten-free eaters countless times and they are always amazed! I have 2 friends that regularly buy buckwheat just to make them. Now these waffles can be added to the line-up of what to make with buckwheat groats!
I love to make a double batch of these waffles and freeze some for later. They are delicious toasted right out of the freezer for on-the-go breakfasts. Try spreading a toasted waffle with Justin’s chocolate hazelnut spread. That combination is one of my very favorite easy breakfasts!
These nutritious waffles are a family favorite at my house! I love giving them to my kids because they are so nutrient-dense and wholesome.
These waffles will turn out very different (and not as delicious!) if you use buckwheat flour instead of making fresh buckwheat flour from buckwheat groats. Pre-packaged buckwheat flour can turn rancid very fast and can have a strong flavor.
Also make sure you don't use toasted buckwheat groats in place of raw buckwheat groats. The toasted kind is called kasha and will yield very different results.
I love to make a double batch of these waffles and freeze some for later. They are delicious toasted right out of the freezer for on-the-go breakfasts. Try spreading a toasted waffle with chocolate hazelnut spread - yum!
- 1 1/2 cups raw buckwheat groats
- 3 tablespoons coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
- 1 1/2 cups almond milk, room temperature
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 1/4 cup coconut oil, melted
- Place the buckwheat groats in the jar of a high-speed blender. Blend into a very fine flour. This might take a few minutes and require stopping the blender and shaking the container to get everything completely smooth.
- Pour the flour into a bowl and add the coconut sugar, baking powder, baking soda, salt and cinnamon. Mix to evenly combine.
- In a glass measuring cup, add the almond milk (be sure it isn't cold so the coconut oil doesn't solidify), cider vinegar, vanilla extract and egg. Mix to combine. Pour the almond milk mixture into the dry ingredients along with the coconut oil. Stir to evenly combine.
- Preheat a waffle iron and light grease with cooking spray. Cook waffles according to the manufacturers instructions. (I usually cook my waffles for 3-4 minutes in this waffle iron).
- Serve immediately with toppings of choice. Leftover waffles freeze great! Just let them cool and put in a ziploc bag. Frozen waffles can be toasted directly from the freezer.
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