Buckwheat Waffles Recipe

These Buckwheat Waffles are crisp on the outside, light and fluffy on the inside, and come together with just a few simple ingredients! They’re naturally gluten-free and dairy-free, made in just one bowl, and prepped in 10 minutes. Serve them fresh or freeze them for a quick breakfast that you can enjoy any day of the week!

Author: Flavor the Moments

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 10 servings

Calories: 180 kcal per serving

Ingredients

2 - eggs
¼ cup - melted coconut oil
3 tablespoons - maple syrup
1 tsp - vanilla extract
2 ½ cups - unsweetened almond milk
2 cups - buckwheat flour
2 teaspoons - baking powder
1 tsp - baking soda
a pinch of salt

Instructions

Whisk together the eggs, oil, maple syrup and vanilla in a large bowl until well incorporated.
Add the buckwheat flour, baking powder, baking soda and salt to the wet ingredients and whisk together until combined and no lumps remain.
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!

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