Buckwheat & Almond Waffles

Sarah Benelli0 Comments

For this past Mother’s Day, my mom and sister decided we’d have a homemade waffles breakfast. My sis has a recipe she swears by and makes regularly, but I don’t eat the main ingredients.

I had to make my own, so did a little research and tweaking. This is what I came up with and am so happy with it I had to share the recipe!

These gluten-free and vegan waffles are totally delicious and satisfying, without the usual inflammatory white flour, sugar, milk, and eggs. Instead of those they use almonds, buckwheat (a seed!), oats, chia, and maple syrup. The tapioca flour makes them crispy on the outside and soft inside, really the perfect waffle texture.

When you make these tasty beauties, Like ’em and let me know what you think in the comments below.

Enjoy, and have a happy, healthy day!

 

 

Print Recipe
Buckwheat & Almond Waffles
Gluten-free and vegan deliciousness to fill you up and start your day!
Course breakfast
Prep Time 10 minutes
Cook Time 5 minutes each
Passive Time 5 minutes
Servings
waffles
Ingredients
Dry
Course breakfast
Prep Time 10 minutes
Cook Time 5 minutes each
Passive Time 5 minutes
Servings
waffles
Ingredients
Dry
Instructions
  1. In a large bowl, whisk together all dry ingredients, breaking up any lumps.
  2. Whisk together the almond milk, maple syrup, vanilla, and warm coconut oil in a medium bowl or large measuring cup. I like to use my 2-cup Pyrex one so it's easy to pour out.
  3. Add the liquids to the dry mix, and stir to fully combine. Let sit for 5 minutes while the waffle iron heats up, set to the maximum level.
  4. When it's hot and ready, coat the iron with coconut oil spray. No fun when waffles stick!
  5. The batter will be thick, so use a large spoon to dollop some big blobs on the iron, spreading it out a bit. Close the lid and wait patiently for your waffle to get nice and golden, and a bit crispy. Remove carefully and plate. Add your favorite toppings and eat up!
Recipe Notes

Tasty toppers could be real maple syrup, organic berries, nut butter of choice, tahini & *honey, coconut butter, cashew cream...whatever you like. You could even do them all if you can't decide on one, just go different for each quarter! I did this, and it was fun. 😉

As always , use organic ingredients as much as possible!

However you top them, enjoy the healthy goodness.

They also freeze well, to be reheated in the toaster oven.

*Yes, I know honey is not vegan, but it's so good with the tahini! And it's one of the reasons I will never be fully vegan. I love honey.

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