Fluffy Gluten-Free + Vegan Buckwheat Waffles + Blueberry

These Gluten-Free + Vegan Buckwheat Waffles + Blueberry are the perfect option for allergy sensitivity to grains and gluten. Made in just one bowl, these waffles are naturally sweetened, fluffy, thick, airy, and topped with a delicious Blueberry compote that creates a killer flavor profile! The perfect breakfast or brunch dish with the perfect taste for your mornings!

Fluffy Gluten-Free + Vegan Buckwheat Waffles + Blueberry

I’m super excited to share this recipe with you guys! As a Food Blogger, we often have a few recipes that we knock out in advance, however, our system of sharing them to the world might seem a little slow (on our end of course) because we’re so excited to share them all in one day (if only my fingers would allow me to create all those posts at once. Haha!).

Anyway, I made these delicious waffles a little while back, but it’s time to debut all of this goodness.

Fluffy Gluten-Free + Vegan Buckwheat Waffles + Blueberry

For starters, can we talk about the weather for a bit? It’s finally Spring-like weather here in NYC and I couldn’t be more happy.

For such a long time we’ve had chillier days along with rain, rain, and more rain. However, the sun has been out pretty boldly and I’m crossing my fingers for this consistent sunshine.

I know that some of you may have been dealing with the long-lasting effects on winter (snow still in some places) while others of you have been soaking in all of that sunshine.

Either way, I think that we all can agree that warmer weather is needed, right? Haha.

Fluffy Gluten-Free + Vegan Buckwheat Waffles + Blueberry

Secondly, before I delve into these delicious waffles, let me mention that these Flourless Vegan Banana Oats Waffles are just as awesome!

In addition, these Vegan Orange Belgian Waffles are so so good too! Super easy to make and that Orange flavor brings Spring joy to those taste buds.

Of course, if you don’t require vegan ingredients, these Chicken Tenders + Almond Waffles with Sweet + Spicy Sauce are a serious must try!

It’s the perfect combination of sweet and spicy. Made with extra crispy oven baked chicken tenders, greek yogurt based almond waffles, and a beautifully sweet and spicy sauce tossed over each chicken tender, this recipe is the best breakfast, brunch, lunch, or even dinner idea. 

For a bolder + unique taste—these Raspberry Pecan Vegan Waffles are perfect! A great balance of salt, sweet, and tartness. This recipe is the perfect weekend breakfast or brunch dish alongside a nice cup of coffee or tea.

Fluffy Gluten-Free + Vegan Buckwheat Waffles + Blueberry

OK, now back to these waffles! I know that some of you may be wondering why I chose to use Buckwheat flour anyway.

In case you aren’t aware, Buckwheat flour is a great grain-free and gluten-free option for those of you who might be sensitive to such ingredients. Plus, it has a ton of nutrients and is an excellent source of Fiber.

What’s So Great About Buckwheat Anyway?

Well, Buckwheat is a seed also known as a Pseudocereal (which means that it is consumed as a cereal grain, but doesn’t grown on grasses). It can used in Buckwheat tea or processed into groats (rice-like), flour, and noodles.

Awesome benefits:

  • Contains a decent amount of Fiber.
  • Has high quality Proteins.
  • Richer in minerals than most other grains such as Rice, Wheat, etc.
  • Rich in antioxidants.
  • Improves Blood Sugar control.
  • Promotes Heart Health.

Overall, the best part about Buckwheat is that it’s super versatile and can be incorporated in a lot of ways! And of course, it’s super healthy so it’s a win, win.

Need more ideas? Check out this Buckwheat Veggie Pizza with Chickpea + Kale Pesto Sauce! It comes perfectly topped over a thick, soft crust + crunchy buckwheat crust, and topped with loads of veggies and a creamy, flavorful kale-spinach pesto sauce.

The perfect dinner for the family on any given day. Entirely Vegan.

Fluffy Gluten-Free + Vegan Buckwheat Waffles + Blueberry

OK, let’s dig right into this recipe!

  1. In a small bowl, combine milk and Apple Cider Vinegar, stirring them together and letting mixture sit for 5-6 minutes.
  2. In a separate small bowl, combine flaxseed meal and water, mixing them together and letting it sit for a few minutes, until it fully thickens up, about 2-3 minutes or so.
  3. In a medium bowl, whisk together the buckwheat flour, sugar, baking soda, baking powder, sea salt, and cinnamon.
  4. Next, add the coconut oil to the dry ingredients followed by the milk/acv mixture. **NOTE: if using maple syrup, this is the step where you add it as well; just ensure that you reduce the amount of milk used by the amount of maple syrup used.**
  5. Finally, add the ‘flax egg’ and using a rubber spatula, stir all ingredients together until well combined. **NOTE: Try not to over-mix!!**
  6. Once mixed, allow batter to sit for another 5 minutes so that ingredients ‘activate’.
  7. In the meantime, Preheat your waffle maker to desired setting; **NOTE: Medium-High heat worked for me, however, you should ALWAYS TEST ONE WAFFLE OUT AND ADJUST SETTING ACCORDINGLY.**
  8. Next, spoon batter into your waffle maker (1/4 cup approximately) and cook according to your waffle iron’s instructions.
  9. Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
  10. To serve–stack waffles (whole or cut), top with blueberry compote, desired nuts, and drizzle with maple syrup.
  11. Bon appetite!

MADE OUR RECIPE(S)?

If you choose to make these Gluten-Free + Vegan Buckwheat Waffles + Blueberry or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Fluffy Gluten-Free + Vegan Buckwheat Waffles + Blueberry
Fluffy Gluten-Free + Vegan Buckwheat Waffles + Blueberry

Fluffy Gluten-Free + Vegan Buckwheat Waffles + Blueberry

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
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Ingredients

  • 1 cup Buckwheat flour + more if needed! (I use Bob's Red Mill)
  • 2-3 Tbsps coconut sugar or pure maple syrup (depending on level of sweetness desired)
  • 1 1/4 tsps baking powder
  • 1 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1 Tbsp Apple cider vinegar
  • 1 1/4 cups Almond milk (I use Califia Farm’s Oats + Roasted Almonds Milk; You can use your fave plant-based milk)
  • 2 Tbsps coconut oil, melted
  • 1 'flax egg' (1 Tbsp flaxseed meal + 2 Tbsps water)
  • Homemade Blueberry Compote (See Notes!)

Topping:

  • pure maple syrup
  • walnuts, pecans, or other nuts, if desired

Instructions

  • In a small bowl, combine milk and Apple Cider Vinegar, stirring them together and letting mixture sit for 5-6 minutes.
  • In a separate small bowl, combine flaxseed meal and water, mixing them together and letting it sit for a few minutes, until it fully thickens up, about 2-3 minutes or so.
  • In a medium bowl, whisk together the buckwheat flour, sugar, baking soda, baking powder, sea salt, and cinnamon.
  • Next, add the coconut oil to the dry ingredients followed by the milk/acv mixture. **NOTE: if using maple syrup, this is the step where you add it as well; just ensure that you reduce the amount of milk used by the amount of maple syrup used.**
  • Finally, add the 'flax egg' and using a rubber spatula, stir all ingredients together until well combined. **NOTE: Try not to over-mix!!**
  • Once mixed, allow batter to sit for another 5 minutes so that ingredients 'activate'.
  • In the meantime, Preheat your waffle maker to desired setting; **NOTE: Medium-High heat worked for me, however, you should ALWAYS TEST ONE WAFFLE OUT AND ADJUST SETTING ACCORDINGLY.**
  • Next, spoon batter into your waffle maker (1/4 cup approximately) and cook according to your waffle iron’s instructions.
  • Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
  • To serve–stack waffles (whole or cut), top with blueberry compote, desired nuts, and drizzle with maple syrup.
  • Bon appetite!

Tips & Tricks

MILK: You can use any non-dairy milk for this recipe. I love using Califia Farm’s Oats + Roasted Almonds Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.
STORAGE: Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen for up to 2 months. To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through.
EGG SUBSTITUTE: You can also use ‘Chia Eggs’ as instead of flaxseed meal if preferred. Whisk 1 Tbsp chia seeds and 3 Tbsps water in a small bowl until well combined and let sit for 10 minutes. Mixture should be thick. 
BLUEBERRY COMPOTE: To see recipe for this compote, click here.
 

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Fluffy Gluten-Free + Vegan Buckwheat Waffles + Blueberry.

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  1. It is ultra strange to me that I have the exact same review as the person who wrote only a few hours prior on the same day. The flavor was ok but not good enough for me to enjoy or want to eat again, and the waffles stuck SO much on the pan they had to be scraped out in crumbs and pieces. I tried turning down the waffle maker to lower heat and then even tried them as a pancake in an oiled ceramic pan. Sticking enough to ruin them every time. I have no idea how anyone made anything edible out of this recioe. I would call this recipe a disaster.

    • Hi Jenny! I’m so sorry to hear that your waffles didn’t turn out great! These waffles are actually pretty tricky and sometimes requires trial + error if you aren’t use to making them with Buckwheat flour. However, I have had many readers have success with both waffles and pancakes from this recipe, therefore, I am confident that they can come out great after a few tries! I always make sure that the batter isn’t super runny. It should be thick and if needed, adding more flour helps! Thanks so much for your feedback! 🙂

  2. I have made many waffles and this waffle just stuck to both slides and was very crummy. Would not recommend. The flavor isn’t even good. Super disappointed I have never had a waffle stick this bad

    • Hi Michelle! I’m so sorry to hear that your waffles didn’t turn out great! because of the buckwheat flour, these are pretty tricky. However, I usually turn my waffles iron setting to low for the first batch to see if that helps. It also helps to grease your iron really well to avoid sticking. This usually helps my readers who have tried it and loved it! 🙂

    • Hi Diana! I’m so glad that you enjoyed these! They really are a fave in my house as well! 🙂

  3. I love buckwheat <3 These waffles look amazing, and all that blueberry yumminess is calling my name LOUD! lol I need to make this ASAP! Thank you for the recipe!

  4. These look just perfect! I have to finally buy the waffle maker coz my mouth is heavily watering every time I see waffles on the Internet 🙂