Buckwheat Waffles (Gluten Free)

5 from 1 vote

Buckwheat Waffles are crisp, fluffy and take just minutes to prep. They're a hearty, gluten-free breakfast that's great for meal prep!

Prep Time10

Cook Time15

Additional Time0

Total Time25

Course: Breakfast

Cuisine: American

Servings: Belgian-sized waffles

Calories: 167kcal

Author: Marcie

2 large eggs
1/4 cup melted coconut oil sub with your favorite oil
3 tablespoons maple syrup
1 teaspoon vanilla extract
2 1/2 cups unsweetened almond milk sub with your favorite milk OR buttermilk; see note 1 for dairy-free buttermilk alternative
2 cups buckwheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Whisk together the eggs, oil, maple syrup and vanilla in a large bowl until well incorporated.
2 large eggs, 1/4 cup melted coconut oil, 3 tablespoons maple syrup, 1 teaspoon vanilla extract, 2 1/2 cups unsweetened almond milk
Add the buckwheat flour, baking powder, baking soda and salt to the wet ingredients and whisk together until combined and no lumps remain.
2 cups buckwheat flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt
Preheat the waffle iron according to manufacturer's instructions. Once heated, grease the waffle iron with oil to prevent sticking.
Add the waffle batter to each of the cavities, spreading it evenly to cover each prong. Close the lid and cook according to manufacturer's instructions.
Remove the waffles from heat and repeat with the remaining batter until you have used it all, greasing the waffle iron in between batches to prevent sticking. Serve waffles warm or cool completely and freeze. Enjoy!

Pro tip: If you wish to make dairy-free buttermilk, combine the almond milk (or your favorite non-dairy milk) with 1 tablespoon of apple cider vinegar or lemon juice and let stand 10 minutes at room temperature until soured.
This recipe makes 10 Belgian-style waffles. To create smaller waffles, fill the cavities of the waffle iron about halfway.
If you plan on freezing these waffles, let them cool to room temperature. Then, transfer them to a zip-top bag and freeze.
Store waffles in the refrigerator for up to 3 days and reheat them in the toaster, or freeze for up to 3 months.