Description
These Crispy Vegan Buckwheat Waffles are a delicious and healthy breakfast option made with wholesome buckwheat flour, flaxseed, and coconut sugar. They are perfect for a gluten-free and vegan diet, featuring a crispy texture and subtle sweetness, ideal to enjoy topped with fresh fruit, nut butter, or pure maple syrup.
Ingredients
Wet Ingredients
- 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
- 2 tablespoons melted coconut oil (optional)
Dry Ingredients
- 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
Instructions
- Prepare the vegan buttermilk: In a measuring cup, combine the almond milk and apple cider vinegar. Set this mixture aside to curdle while you prepare the rest of the batter.
- Make the flax egg: In a large bowl, mix the ground flax seed with 3 tablespoons of water. Let this sit for a few minutes until it thickens and becomes gel-like, acting as an egg substitute.
- Combine wet ingredients and dry ingredients: Pour the almond milk mixture into the bowl with the flax egg and stir to combine thoroughly. Add the buckwheat flour, coconut sugar, cinnamon, baking powder, baking soda, and sea salt in that order. If using, incorporate the melted coconut oil now. Gently fold the mixture with a spatula until it is evenly combined without overmixing.
- Rest the batter: Allow the batter to rest for 5-10 minutes. This resting time helps enhance the texture and allows the baking agents to activate as you heat the waffle maker.
- Preheat and grease the waffle maker: Lightly grease the waffle iron to prevent sticking and preheat it according to the manufacturer’s instructions.
- Cook the waffles: Pour about 1 cup of batter, or enough to cover three-quarters of the waffle maker’s surface, onto the heated iron. Close the lid and cook for 5-7 minutes per side, or until your waffles are golden brown and crispy around the edges. Cooking time may vary depending on your waffle maker.
- Serve and store: Serve your waffles warm, topped with fresh fruit, melted nut butter, or pure maple syrup. Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month. Reheat leftover waffles in a toaster or oven for best results.
Notes
- Serving size varies depending on your waffle iron size.
- Recommended buckwheat flour brand ensures best flavor and texture.
- Adding coconut oil is optional: it creates a crisper waffle and tones down the buckwheat flavor.
- This recipe is vegan and gluten-free, perfect for those dietary needs.
- Store leftovers in an airtight container to maintain freshness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan American
