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!
Servings: 2 servings
Calories: 418kcal
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 ¼ tsps baking powder
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 tablespoon Apple cider vinegar
- 1 ¼ 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 tablespoon 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 (¼ 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!
Notes
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 tablespoon 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.
Nutrition
Calories: 418kcal | Carbohydrates: 57g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 1315mg | Potassium: 397mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 0.04mg | Calcium: 377mg | Iron: 3mg