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Buckwheat Waffles

Try out these super delicious gluten-free buckwheat waffles. They're nutty (like me) and have a wholegrain goodness that will keep you satisfied for hours! You can create so many variations, so if you haven't already, I encourage you to invest in a small iron waffle!

Buckwheat Waffles. Photography by The Succulent Kitchen

Every home should have a waffle iron. I own a tiny one that doesn't take up too much space in my kitchen cabinet. I love making a large batch of buckwheat waffles, then I freeze a bunch for the week. You can pop them in the toaster oven and even turn them into quick dinner by adding avocado, egg, arugula, tomato, and radish on top. Or, stick with more of the traditional kind where you add a pinch of sugar, berries and little syrup for a bite full of heaven!

I use my coconut breeze sugar for this recipe or my or my soaked rum sugar to add even more depth. Order here


  • 1 cup of buckwheat flour ( I like Bob's Red Mill Organic)

  • 1 tablespoon coconut breeze or rum soaked sugar (I only use a tablespoon of sugar because I'm not a fan of anything too sweet).

  • 1 1/4 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon Cyprus sea salt

  • 1/4 teaspoon cinnamon

  • 1 1/2 cups buttermilk (shake well)

  • 1 egg

  • 1/4 cup melted butter or coconut oil To make chocolaty waffles, add 1/4 cup cacao powder

How To Make:

Step 1: Preheat your waffle iron so that it's hot before adding the batter.

Step 2. In a medium-sized mixing bowl, whisk together the buckwheat flour, coconut or rum sugar, baking powder, baking soda, salt and cinnamon. (if adding cacao powder, add it now too).

Step 3. In another bowl, whisk together the shaken buttermilk, melted butter or coconut oil and egg. Pour the wet mixture into the dry mixture and stir them together until smooth. Give it a few more stirs if you see any liquid that hasn’t fully incorporated. I highly recommend letting the batter sit for at least 10 minutes.

Step 4. At this point, make sure you spray your iron waffle really well with coconut oil or avocado oil spray or any nonstick spray. Pour the batter onto the hot waffle iron plates, close the waffle iron and cook until the waffles are letting off steam and they are lightly crisp to the touch -- about 5-7 minutes depending on your waffle maker. Lift the waffle out of the waffle iron (be careful not to burn yourself) and repeat! Don't stack waffles on top of each other until your ready to serve them as the heat will condense and your waffles will get soggy!

Step 5. Drizzle my coconut breeze or rum soaked sugar, perhaps some maple syrup, almond butter, fresh strawberries or if you're feeling naughty, some ricotta cheese and peaches. Side note: **If you don't make the chocolaty version, you can turn this into a more substantial meal by drizzling the waffles with my Cyprus sea salt (instead of sugar) and adding fresh avocado on top along with a fried egg, some roasted tomato, arugula and some pink radish.

BON APPÉTIT has this wicked good recipe for chocolate buckwheat waffles that I will try next time and report back. The recipe is a little more complicated but the results looks AMAZING! If you try it, let me know how it turned out.

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