Holy cow! I haven’t posted a recipe in a minute (well, since this epic vegan chocolate pudding recipe a couple of weeks ago). Honestly, I just haven’t been cooking a lot of new or creative things lately during this crazy move/transition time. My days have been busy and my mind has been preoccupied so lately meals and snacks have been reliable, simple, quick-to-prepare old standbys. But I was going through my computer’s desktop and found a folder of photos of these gluten-free vegan buckwheat waffles I took over a month ago (back in Wisco) and remembered I snapped pics with the intention of posting the recipe, but never got around to it!

So here we are! Gluten-free vegan buckwheat waffles. This is my go-to buckwheat waffle recipe. I use a combination of buckwheat and oat flours for these waffles. I have found using only buckwheat flour yields dense, bitter waffles. Oat flour helps make the waffles lighter, fluffier, and my neutral in flavor, while keeping them gluten-free (if that’s important to you).

Applesauce adds moisture and a hint of sweetness. If you don’t have apple sauce, canned pumpkin puree should also work, although the flavor will be a bit less sweet, and a bit more umami. But maybe that’s what you’re into. Savory gluten-free vegan buckwheat waffles with a bowl of veggie chili perhaps? Sign me the frick up!

This recipe makes enough waffles for about 2 people. You can easily double or triple it to suit your breakfast crowd or needs. You can also make a double batch and freeze your extra waffles, and heat them up in the microwave or toaster for a hearty weekday breakfast option.

Anyways, I hope you make these Gluten-Free Vegan Buckwheat Waffles and I hope you love them! If you do, drop me a comment down below, or say hi on Instagram, Twitter, or YouTube! I have lots of fun blog posts and video ideas, and am excited to keep posting consistently this fall!

Have a good one!

Gluten-Free Vegan Buckwheat Waffles

Prep Time: 15-20 minutes

Yield: ~2 large waffles; recipe is easily doubled

INGREDIENTS:

1/2 cup buckwheat flour

1 cup oat flour (I make my own by processing oats in a high-powered food processor or blender until a flour forms) – (substitute all-purpose or whole-wheat pastry flour, if desired)

2 tablespoons ground flax seed (substitute 2 tablespoons chia seeds if desired)

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon coconut sugar or maple syrup

1 cup water

1/4 cup apple sauce (substitute canned pumpkin, if desired)

1 tablespoon neutral oil (avocado, grapeseed, canola, etc)

METHOD:

Preheat waffle iron to medium-hot. Whisk together buckwheat flour, oat flour, ground flax, baking powder, coconut sugar (if using) and salt in a bowl. Add water, maple syrup (if using), apple sauce, and oil and fold together until a batter forms. Mix just until all dry ingredients are wet. Bake waffles in waffle iron according to instructions for your waffle iron. My iron requires each waffle to be cooked 4-5 minutes, but your waffle iron may be different. Remove waffle and place on a cookie sheet to cool. If waffles cool before serving, warm in oven at 200 degrees F for 4-6 minutes before serving. Enjoy with berries, maple syrup, and/or nut butter.

Share this: Twitter

Facebook

Pinterest

