It has taken me approximately 4 1/2 months to bust out the waffle maker my in-laws got us for Christmas. When it comes to new clothes I practically wear them out of the store, but when it comes to new appliances I kind of get intimidated. The same thing happened when my grandma gave me her Vita-Mix and when we got a food processor as a wedding gift. The first time I actually used the Vita-Mix I didn’t realize it was in the “on” position when I plugged it in. Of course the plunger and cap were IN the blender when this happened. This may play into my fear of new kitchen appliances.

basic buckwheat waffles // edible perspective

However, I figured it was about time I learned how to use the dang thing and make some freaking waffles. What is the worst that could happen? Hmm, think Michael Scott cooking bacon bedside on the George Foreman Grill.

Anyway.

I ended up having way too much fun with this thing and cannot wait to use it more.

My first batch was not successful. But you better believe I peeled those halves off and saved them [aka: ate them immediately].

basic buckwheat waffles // edible perspective

About 12+ batches later I came away with two solid recipes for basic buckwheat waffles, changing the ingredients ever so slightly with each trial.

basic buckwheat waffles // edible perspective

The first waffle [below] used buckwheat flour and just a small amount of almond meal, but it turned out much too dense and bread-like.

Still ate it.

basic buckwheat waffles // edible perspective

From there I reduced the amount of buckwheat flour, added a little more almond meal, and introduced my secret weapon gluten-free flour: sweet rice flour. Man does that flour know how to save the day!

The waffles started to have a much lighter texture with a crispier exterior. Not bread-like at all!

basic buckwheat waffles // edible perspective

Once I was happy with that recipe I started toying with a vegan + GF recipe, which was basically like starting from scratch. Funny enough, the two recipes ended up being nearly identical.

I started by adding flax and more milk to help hold the flours together. However, trial after trial I just wasn’t happy with how it was cooking. The exterior was crispy but the interior was not firm enough and slightly gooey. When I reduced the milk the batter was too thick to pour.

I decided to nix the flax and hope they would hold together. Totally worked! And the texture vastly improved.

basic buckwheat waffles // edible perspective

The best part about the waffle testing is that no batch went to waste. I seriously ate myself into a waffle coma testing each batch multiple times, but there were still loads of leftovers. Our fridge + freezer are now stuffed with waffles which will make extremely quick, no-fuss weekday breakfasts.

Win.

basic buckwheat waffles // edible perspective

No fancy toppings today. I was most concerned about the recipes.

But you can guarantee I’ll have about 87 different waffle versions with 87 different toppings in the near future.

basic buckwheat waffles // edible perspective

Print this!

Basic Buckwheat Waffles

gluten-free, dairy-free // yields 2, 6-inch Belgian waffles

inspired/adapted from:buckwheat bakes + cinnamon roll pancakes

1/2 cup raw/light buckwheat flour
1/4 cup sweet rice flour
3 tablespoons almond meal
1 teaspoon cinnamon, or more
1/4 teaspoon baking powder
pinch of salt
1 egg
1/2 cup unsweetened almond milk, warmed
1/4 cup unsweetened applesauce, warmed
1 tablespoon honey
1 tablespoon unrefined coconut oil, melted and lightly cooled
1/2 teaspoon pure vanilla extract

Preheat a 6-inch, round Belgian waffle iron, or other.
Stir the dry ingredients together in a bowl.
Whisk the wet ingredients together until fully combined. Working with warm ingredients (and a room temperature egg) is ideal.
Pour the wet into the dry and whisk until you no longer see dry flour. Do not over-mix.
Let sit for 2-3 minutes, thoroughly grease the waffle iron, then pour 1/2 of the mixture into your waffle maker and lightly spread if needed. Depending on your waffle iron, you may get more/less than 2, 6-inch waffles.
Cook according to your preference and your specific waffle iron.
Remove + serve immediately.

Basic Vegan Buckwheat Waffles

gluten-free, vegan // yields 2, 6-inch Belgian waffles

1/2 cup raw/light buckwheat flour
3 tablespoons sweet rice flour
3 tablespoons almond meal
1 teaspoon cinnamon, or more
1/2 teaspoon baking powder
pinch of salt
10 tablespoons unsweetened almond milk, warmed
2 tablespoons unsweetened applesauce, warmed
1 tablespoon unrefined coconut oil, melted
1 tablespoon pure maple syrup
1/2 teaspoon pure vanilla extract

Preheat a 6-inch, round Belgian waffle iron, or other.
Stir the dry ingredients together in a bowl.
Whisk the wet ingredients together until fully combined. Working with warm ingredients is ideal.
Pour the wet into the dry and whisk until you no longer see dry flour. Do not over-mix.
Let sit for 1 minute, thoroughly grease the waffle iron, then pour 1/2 of the mixture into your waffle maker and lightly spread if needed. Depending on your waffle iron, you may get more/less than 2, 6-inch waffles.
Cook according to your preference and your specific waffle iron. I prefer the vegan version slightly more well-done.
Remove + serve immediately.

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NOTES – While this recipe is not fussy at all, I wanted to provide some detailed information on flours, substitutions, and storage.

storage: Waffles can be stored in the fridge or freezer for easy grab + go breakfasts. Allow the waffles to fully cool. If storing in the fridge, place in an airtight container for up to 5 days. If freezing, place waffles in a sealable bag or container with a piece of wax or parchment paper in between each waffle so they don’t stick together. Reheat in an upright toaster or toaster oven. Slice in half width-wise + length-wise if needed to fit in an upright toaster.

substitutions: If you are unable to tolerate buckwheat flour or cannot use it for any reason, sub a gluten-free all purpose blend in place of only the buckwheat flour and decrease the milk by 1 1/2 tablespoons. I prefer a high-quality flour blend such as King Arthur’s or Pamela’s. I don’t recommend Bob’s Red Mill GF-AP flour, as it has a pronounced bean flavor that I do not like in baked goods. You can also make your own blend at home. A fantastic DIY, GF all-purpose blend can be found here.

I have not yet experimented with adding fruit, nuts, or chocolate chips to the mix. Let me know if you try!

Melted butter or another oil can be subbed instead of coconut oil if desired.

There is no substitution for sweet rice flour. It is a very unique flour with starchy qualities that is added for texture purposes. It can be found most easily in the GF section of your natural foods store, like, Whole Foods. The most common brand is by Ener-G. You can also find sweet rice flour in Asian grocery stores and on Amazon. Used in small amounts this flour helps create an outstanding texture. I use this in my pancake + doughnut recipes.

When working with gluten-free and gluten-free and vegan recipes substitute ingredients at your own risk. I only list substitutes I have tested and know work.

buckwheat flour: You are looking for “light” or “raw” buckwheat flour, made with raw buckwheat groats. Not “kasha” or “toasted buckwheat.” [The darker flour can be used no problem—like Arrowhead Mills brand—however it lends a much heartier, earthier flavor.] You can easily grind buckwheat flour at home from raw groats in a blender, coffee grinder, spice grinder, or mini blender [like a magic bullet]. Grind in small batches [I grind about 1 cup in my large blender] until flour-like. Sift out any hard pieces and store in a sealed container in the fridge for up to 3 months.

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