Buckwheat Vegan Waffles

Vegan and gluten-free friends rejoice! These will be your nearest and dearest breakfast BFF. These are gluten-free, egg-free, and dairy free.

Buckwheat waffles have been a staple in my breakfast repertoire ever since I went (mostly) wheat free. This recipe is for one batch, but I always double batch these waffles and freeze them. I pop them in the microwave for breakfast all the time (I strongly suggest you eat these warm; because they’re gluten-free, warming them gives them the soft moist texture you’re craving from a baked good). These waffles have been a countless saving grace on busy school mornings when the kids need a healthy grab and go breakfast, and when I need a gut-friendly (but filling & delicious) snack.

Crispy on the outside, soft on the inside. The buckwheat flour gives this a delightfully grainy texture. It’s naturally sweetened by banana and coconut milk. (But not to worry–the flavors of banana and coconut are not overwhelming, just a hint of both, the way banana bread has a hint of banana but isn’t overpowering.)

What if you can eat gluten and dairy?

These are still delicious and wholesome. But if you don’t have coconut milk or gluten-free flour on hand, you can easily sub out for all purpose flour or whole wheat flour. You can use cow’s milk instead of coconut milk, and it’ll still be tantalizing.

Is it Kid Friendly?

Buckwheat is packed with great benefits versus pure all purpose flour, so you can feel good about giving your kids these waffles in the morning. They’re also naturally sweetened with banana instead of sugar.

What kind of waffle maker?

I only own a Belgian waffle maker, but I think this batter would work well with any type of waffle maker. I would love it if you tried this recipe and let me know the results.

If your banana isn’t very sweet, however, then you can add a teaspoon of vanilla. Or, do as I do–don’t add any sweetener to the batter but drizzle a little maple syrup and sprinkle unsweetened coconut on top for that added decadent touch.

I use Trader Joe’s Sunflower Oil, but you can use any oil here.

The batter should be a pourable consistency, not too thick (unlike the photo below), but not too watery–or the waffles won’t be as dense. Apologies for the bad photo! I should have thinned out this batter more with water or milk.

Pour about 1 cup of liquid per belgian waffle.

Every waffle iron is different, but my waffles are perfect after 7 minutes. I use tongs to lift them out since they’re hot, then lay them on a cooling rack. I can get 3-4 belgian waffles out of one recipe.

The topping possibilities are endless. I always end up with a dash of maple syrup and a pinch of unsweetened coconut. These are utterly delicious with sliced bananas, berries and whipped cream (if you can handle dairy)!

Buckwheat Banana Waffles

Crispy on the outside, soft on the inside, these are sure to be a hit. The best part is they're gluten-free, egg-free, and dairy free.

Prep Time10 mins

Cook Time28 mins

Total Time36 mins

Course: Breakfast

Cuisine: American

Keyword: comfort food

Equipment

• Waffle Maker

Ingredients

Wet Ingredients

• 1 large banana, mashed (fully ripened, the sweeter the better)
• ½ cup oil I like using sunflower oil, but vegetable or canola oil will work
• 2 cups (16 oz) coconut milk I use lite coconut milk. Regular dairy milk will work too if you can tolerate dairy
• 1 teaspoon vanilla (optional)

Dry Ingredients

• 1 cup buckwheat flour
• 1 cup Gluten free flour I use Bob's 1 to 1 Gluten Free Flour Mix. You can also substitute regular all-purpose flour if you tolerate wheat
• 3 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon (optional)

Instructions

• Heat your waffle iron.

• Mash the banana.

• Combine wet ingredients (mashed banana, oil, coconut milk, water, vanilla).

• Mix together dry ingredients (buckwheat flour, gluten-free flour, baking powder, salt, cinnamon).

• Combine the wet ingredients into the dry until just combined.

• You can thin the batter with more milk or water to create a pourable batter (not too thick).

• Pour the batter into your waffle iron and flip until cooked crispy (my waffle maker takes about 7 minutes, waffle iron times may vary). I use a Belgian waffle maker and use about 1 cup of liquid per waffle.

• Use a cooling rack and finish the batter. Makes about 3-4 Belgian waffles.

Notes

Waffle IronsI only own a Belgian waffle maker, but I think this batter would work well with any waffle maker.StorageYou can store these waffles in an airtight container on the counter for a few days, but I would still suggest reheating them for the soft texture (or they may become dry). These waffles freeze well. Pop in the microwave anytime (about 30-40 seconds), and they are nice and soft.