The Best 100% Buckwheat Waffles

close up of buckwheat waffles on a plate with berries

Meaningful Eats

The Best 100% Buckwheat Waffles

8 waffles

The BEST Buckwheat Waffles! These waffles are light, crispy and nutritious. They are naturally gluten-free and so easy to make!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 5

Total Time 25

Author Erin Collins

Ingredients

1 1/2 cups raw buckwheat groats (or 1 2/3 cup buckwheat flour)
3 tablespoons sugar (or 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 oil of choice

Instructions

IF USING BUCKWHEAT GROATS: 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 buckwheat 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. We love 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.

Video

Notes

Buckwheat: I prefer grinding my own buckwheat flour from raw buckwheat groats for this recipe. It makes a nice light flour with a slightly nutty taste. You can definitely still use packaged buckwheat flour. The waffles will be a bit darker and have a stronger flavor but they'll still be delicious.

Oil: I like to use a neutral oil like grapeseed oil or avocado oil for these waffles.

Waffle Iron: I've had this intellicrisp waffle iron for 4 years and we LOVE it!

Freezer Waffles: I almost always make a double batch of these waffles so we have some to freeze for later. They are delicious toasted right out of the freezer and spread with chocolate hazelnut spread for on-the-go breakfasts.

Nutrition