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Gluten-Free Buckwheat Coconut Waffles with Cocoa

Buckwheat coconut waffles with cocoa are hearty, nutty, and delicious in addition to being gluten-free and vegan. Perfect weekend breakfast!
Course Breakfast, Brunch
Cuisine American, Dairy-free, Egg-Free, Gluten-Free, Plant-Based, Special Diets, Vegan, Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Keyword almond flour, arrowroot powder, buckwheat flour, cacao powder, cinnamon, cocoa powder, coconut aminos, coconut oil, flax, maple syrup, non dairy yogurt, oat milk, vanilla, vegan yogurt
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5



  • 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°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.


  • 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 ;)