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Today is an exciting day because today is the official relaunch of the Choosing Chia newsletter, yay! (You can sign up on the righthand sidebar.)
This has been a long time coming for a relaunch and I am so excited to be able to share new recipes, wellness tips, and more straight to your inbox. I always feel good when I take some new steps with the blog, especially when I get those tasks completed by a Friday afternoon, right before the weekend!
Anywho, back to these vegan buckwheat waffles…
So I started to see a waffle trend all over Instagram of waffles topped with beautiful toppings like fruits, chocolates, and different types of sauces.
It inspired me to make these vegan buckwheat waffles topped with beautiful seasonal fruit, powdered sugar, and maple syrup. Now you can of course top these with whatever you want, but I love the idea of having waffles piled high with a bunch of toppings.
These would also be great topped with some blueberry compote, which can snag the recipe for from my cornbread waffles with blueberry compote!
The base of the waffles are made from buckwheat flour, which is naturally gluten-free and loaded with healthy nutrients. I use coconut oil in the batter, but feel free to use any vegetable oil you like, or if you prefer butter than go ahead!
Vegan buckwheat waffles
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 4 waffles 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
Description
Vegan buckwheat waffles
Ingredients
Scale
- 1 cup almond milk
- 1 tsp apple cider vinegar (or white vinegar)
- 2 tbsp coconut oil
- 1 1/4 cup light buckwheat flour
- 3 tbsp coconut sugar
- 1 tbsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your waffle press.
- Mix the almond milk and apple cider vinegar together. Set aside for 5 minutes.
- Mix the buckwheat flour, coconut sugar, baking powder, and salt together in a bowl.
- Melt the coconut oil and add it to the almond milk mixture.
- Pour the wet ingredients into the dry and mix until combined.
- Oil your waffle press and spoon the batter into the press. Cook for 4-5 minutes or until golden brown.
- Serve with your favourite fruit.
Nutrition
- Serving Size: 1 waffle
- Calories: 214
- Sugar: 9g
- Fat: 7g
- Saturated Fat: 6g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
This is the best waffle recipe I’ve ever made. They were delicious, don’t require any weird ingredients, and the batter was cohesive so it didn’t stick to my waffle iron. I reduced the sugar to 1 tablespoon because I prefer my waffles less sweet.
Thanks so much Summer! So happy you loved them 🙂
Success…. from a first time waffle maker, these worked out very well.
I had eaten standard waffles only previously when I was a vegetarian, so keen to find a treat for a birthday breakfast in a vegan recipe.
Everyone gave 5 ⭐️
Thanks
Happy you enjoyed the recipe Kay! 🙂
Have you tried these with dark buckwheat flour? It’s all I have on hand at the moment
Hi Geoff, I have not tested that out but I imagine it would work just fine!
Great recipe, Spelling mistake, ‘flower’ instead of flour! x
Ha, good catch! I’m glad you enjoyed it! 🙂
These look amazing, and I love all the beautiful toppings! Waffles are so versatile. ?
Thanks Ashley! They really are! So many options of what you can add into them and on top of them!
These sound amazing and look absolutely delicious. I really need to get a waffle iron.
Thank you Rosie! I haven’t tested this recipe out as pancakes yet but I’m pretty confident that they would work as pancakes as well!
Wow, They look very healthy but also very delicious 🙂 Yummy!!
Hi Liv,
Thank you! Yes they are! Healthy but also feels like a “treat” for breakfast. I like to top mine with maple syrup they are delicious this way!
Now I am seriously craving waffles! Soooo delicious. Buckwheat is also an amazing grain/seed/well-they’re-sorta-both/ingredient to work with 😀
Hi Cassie, yes totally agree! I’ve been loving using buckwheat lately in waffles & pancakes. It’s so light but cooks so well!