We are having a buckwheat pancake/waffle moment in our house. Every time I begin to make us a sweet breakfast on the weekends, I’m reaching for the bag of buckwheat flour. It has this extremely wholesome and nutty flavour that just makes me feel all glow-y and cozy. Typically I’m mixing it up with other flours and flavours (and always lots of cinnamon–such a good flavour pairing) to get the most out of it.

It took me a long time to like this pseudo grain! I used to be quite sensitive to its strong flavour. I swear it felt like I was eating soap! We were in los Angeles a few years ago and having breakfast at one of our favourite spots when I enjoyed buckwheat pancakes for the first time. The restaurant was sold out of my first 3 selections for breakfast (this is the only time this has ever happened to me lol), so I ordered the buckwheat pancakes on a whim/out of a minor sense of frustration hehe. They came with some fruit, maple syrup, and I added a little side of sweet cashew cream.

Of course they were delicious and so satisfying. I haven’t turned my back on buckwheat since. With these buckwheat coconut waffles, we combine the buckwheat flour with almond meal, finely shredded coconut, ground flaxseed, and a bit of cocoa powder. Cinnamon, maple syrup, vanilla, and tangy non-dairy yogurt make them taste so good. This is such a wholesome waffle! I love the dense but still spongy texture. They have so much going on flavour-wise that they barely need maple syrup or toppings. But of course I had to go extra hard on the toppings for these photos. Couldn’t resist!

Hope you try these. They are such a feel-good breakfast treat. I based this recipe on the gluten-free banana waffles from my cookbook, which have a sweeter, more macaroon-like vibe. Either option would make a nice breakfast for your valentine/valentines/galentines :)


Print the recipe here!
SERVES: Makes 5-6 very hearty waffles
The hottest or second hottest setting of your waffle iron is ideal for these.
-My favourite vegan yogurt brands are: Lavva, Anita’s, and Culina.
-These waffles will seem fragile and too moist on the edges when you open the waffle iron! A quick rest in a warm oven is all it takes to firm them up and get them to the perfect texture.
-I loved eating these with extra non-dairy yogurt, maple syrup, and some tangy passion fruit. Heaven!
-This is not a fluffy Waffle House-style waffle! It’s dense, hearty, and nutty. Just preparin’ ya ;)

½ cup buckwheat flour
½ cup almond meal (or sunflower seed/hazelnut meal)
¼ cup finely shredded, unsweetened coconut
2 tablespoons cocoa powder
1 tablespoon ground flaxseed
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon arrowroot powder
¼ teaspoon fine sea salt
½ cup + 2 tablespoons non-dairy milk
¼ cup non-dairy vanilla or plain yogurt, plus extra for serving (see note)
1 tablespoon melted coconut oil, plus extra for cooking
2 tablespoons maple syrup, plus extra for serving
½ teaspoon vanilla extract

Preheat the oven to 170 degrees F or set it to a “warm” setting. Place a baking sheet on the top rack.

Preheat a waffle iron to the highest or second highest setting.

In a medium bowl, whisk together the buckwheat flour, almond meal, coconut, cocoa powder, ground flaxseed, baking powder, cinnamon, arrowroot, and salt. Once combined, add in the non-dairy milk, non-dairy yogurt, coconut oil, maple syrup, and vanilla. Gently stir the mixture with a spatula until fully combined. The batter will be very thick!

Lightly grease the waffle iron with coconut oil. Drop a level ⅓ cup of the batter into the center of the waffle iron and press the lid down. Wait for the timer to go off. The finished waffle should be dry to the touch on top and a deep brown colour. The edges will still be slightly damp/granular looking. If your waffle isn’t there yet, bring the lid back down and keep cooking it.

Very carefully extract the waffle from the waffle iron with a fork, slowly lifting up one edge. The waffle will feel delicate and slightly undercooked. This is okay! It will continue to set up in the warm oven.

Transfer the cooked waffle to the baking sheet in the oven to keep warm. Repeat the waffle making process with the remaining batter.

Serve the buckwheat coconut waffles warm with maple syrup, extra dollops of non-dairy yogurt, and fruit of choice.

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