Crispy Vegan Buckwheat Waffles
Crispy Vegan Buckwheat Waffles- light and airy whole grain waffles that require less than 10 ingredients to make! (gluten-free + soy-free)
This waffle recipe kind of happened by accident. I woke up on a Sunday with a mean craving for buckwheat waffles and asked Brandon if he’d make me a batch.
I’m never serious when I ask him because I know it would take several hours for him to find the ingredients and he probably wouldn’t follow the directions to begin with. But my dreamy state gets the best of me and I ask anyway, and he always replies with an enthusiastic yes.
When reality finally set in, I pulled myself out from the covers and stumbled into the kitchen to get my waffle making on. I wasn’t in the mood to experiment that morning so I turned to my old friend Google for help. The first recipe that came up happened to be from one of my favorite bloggers Cookie + Kate, however it wasn’t vegan. So I substituted the egg for a combo of ground flax seed and water, and made my own buttermilk by adding a tablespoon of apple cider vinegar to almond milk. Bada bing, bada boom.
We devoured our waffles that morning and they were so light and crispy that I knew I had to share them with you guys. When I went back to write down the recipe it dawned on me that I completely left out the oil.
I didn’t do it on purpose so I decided to test them again with coconut oil. I think it helped mask the flavor of the buckwheat flour, however they are crispier without the oil. So I’ll leave it up to you to decide how you want to try them.
If you’ve never had buckwheat flour, just keep in mind it’s a bit earthier than other grains, even more so than whole wheat flour. We both like it but taste is subjective so just thought I’d throw that out there.
I find topping them with banana and drizzled natural peanut butter makes them extra tasty so I highly recommend trying them that way, or with whatever your favorite nut butter/fruit combo is.
Crispy Vegan Buckwheat Waffles
Yield: 4 large waffles (varies*)
Prep Time: 5
Cook Time: 10
Total Time: 15
- 1 and 1/4 cup unsweetened vanilla almond milk (or plain soy milk)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 tablespoon ground flax seed + 3 tablespoons water
- 1 cup buckwheat flour**
- 1 tablespoon coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 2 tablespoons melted coconut oil (optional)***
In a measuring cup, combine milk and apple cider vinegar. Set aside to curdle.
In a large bowl, combine the ground flax with 3 tablespoons water. Allow to sit for a few minutes to thicken.
Pour the almond milk mixture into the bowl with the flax and stir to combine. Add the buckwheat flour, coconut sugar, cinnamon, baking powder, baking soda and salt (in that order). If using oil, add it now. Use a spatula to fold the ingredients together until evenly combined. Allow to sit for 5-10 minutes while you heat up the waffle maker.
Lightly grease the waffle maker then pour in enough batter to cover 3/4 of the bottom. For me this is about 1 cup. Close and cook for about 5-7 minutes on each side, or until the edges are golden brown and crispy. The time and serving size will vary depending on your waffle maker.
Serve warm with fruit and/or melted nut butter, and pure maple syrup. Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month. Place in toaster or oven to reheat when ready to eat.
*Serving size will vary depending on the type of waffle iron you own.
**I recommend this brand of buckwheat flour for best results.
***Oil is optional in this recipe. The flavor of the buckwheat flour is slightly less powerful with the oil but they come out crispier without it.
Recipe minimally adapted from Cookie + Kate