Buttermilk Buckwheat Waffles


BEST WAFFLES OF MY LIFE.

And on top fo their amazing taste…they’re also gluten-free, dairy-free and refined sugar-free! Yes, ladies and gents, these are the unicorn of all brunch foods. Guaranteed to bring smiles alllllll around the table!

I made these for my husband and I this past Sunday, and we devoured the whole batch between the two of us. My husband is a hungry, hungry man, so he had FOUR square (small-ish) waffles and I had the remaining two. 💁🏻‍♀️

Now, if your family doesn’t eat like starved human beings like us, then this recipe should be perfect for four people. Plus, the waffles pair up nicely with any kind of egg recipe and with generous servings of fruit, so one batch of these will go a long way.

Buttermilk Buckwheat Waffles

The recipe makes six square and small waffles, so if one of your four family members wants a repeat, there are two remaining waffles for that. Always nice to have those extras around!

If you’re in college, live alone or just want to make these for you, you’ll probably have a few left that can serve you as an awesome ready-to-go snack for any time of day or for breakfast the next day (and the day after that!). These should last fresh for about 4 days when refrigerated.

Buttermilk Buckwheat Waffles

The hubby and I topped our waffles with fresh blackberries we picked up from the farmer’s market, with cacao nibs we brought straight from a cacao farm in Ecuador, and with a good pour of pure maple syrup.

They legit were heaven on earth.

The combination of the cacao and the berries was delightful, and that added sweetness from the maple syrup really took our waffles to that next-level good.

The waffles are a bit dense, yet airy and fluffy. The fun ingredients in them, like the sea salt, coconut, buckwheat and sunflower seed buttermilk stand out and shine together. Yes, you read that right: SUNFLOWER SEED BUTTERMILK. Yep. You’ll be making sunflower seed buttermilk first for these waffles to use as an ingredient. Don’t you think for a second that it’s complicated though! It literally takes one second and is super easy to make. So feel excited…and proud…because you’ll be making dairy-free BUTTERMILK at home. For your homemade waffles!

That drippy maple syrup though. OMG. If you’re into breakfast foods that are sweet and comforting and healthy, this one was made for you.

Buttermilk Buckwheat Waffles

A lot of you may have never tried buckwheat before, so let me share a bit about this wonderful ingredient. It’s a favorite of ours!

I first tried buckwheat groats and buckwheat flour when my nutritionist had me follow a very strict diet to get my gut back to health. Prior to the diet, my nutritionist had me take a comprehensive blood test to test my food sensitivities and find out which foods were causing inflammation to my system. Once we got the results back, we removed the foods that were highly inflammatory to me, stuck with the ingredients that were the least inflammatory to my system (I was only allowed twenty of them for two weeks straight…and one was sea salt; I wads very limited to say the least.) and after only two weeks, all the inflammation was gone and I was able to function properly again. I had no  bloat, gut issues, digestive issues, NADA. I was so happy!

You can read more about my story here.

Anyway, buckwheat was one of those twenty ingredients I was allowed to have on the two weeks I was put on a strict diet, as it was an ingredient that caused no inflammation to my body. Buckwheat worked well for me during those two weeks, not only because my body reacted really well to it, but also because it was a naturally gluten-free starch that I loved using for breakfast and snack recipes.

I got creative in the kitchen (with my 20 allowed ingredients) and was making crepes, granola, bread and pancakes out of buckwheat. Buckwheat was one of the few starches I had available to me during those two weeks, so I really learned how to cook it and use it well. And I was thrilled.

You can say buckwheat was one of the ingredients that helped save my life, and one that brought much, much joy to my diet. 🤗

Here are some fun facts about buckwheat:

  • Buckwheat is not a grain. In fact, it’s not even related to wheat. Buckwheat is a pseudocereal that is related to rhubarb or sorrel.
  • Since it’s not actually a wheat, it’s a good food option for those with gluten sensitivity.
  • Good source of iron and magnesium, and high in starches, protein and fibre.
  • It contains phytonutrients that are useful in lowering elevated blood cholesterol level and high blood pressure.
  • The flavonoids from the buckwheat have anti-inflammatory and anti-cancerogenic properties.
  • It has a strong, nutty flavor.
  • It can be consumed in the form of porridge or used as a substitute for rice. Buckwheat can be also ground into dark-colored flour (which is what we are using for these waffles!).

Buttermilk Buckwheat Waffles

For these waffles you’ll need a waffle maker, a blender, mixing bowls and about 25 minutes from beginning to end. Not too bad, considering the majority of those 25 minutes is allowing the batter to sit for 10 minutes and the other 5 is spend letting the waffle maker do it’s thing.

They are really easy and totally worth making. If you and your family are into breakfast or brunch or brinner, I highly recommend you add these to the menu.

If you do end up making these waffles, be sure to take a quick photo of them and tag me on Instagram or Facebook so I can see your waffle creations. I’d love to see how yours turned out!

Buttermilk Buckwheat Waffles

Yep, that is me below, taking pictures of my waffles on a beautiful summer Sunday morning. With my leg on our fancy dining chair and all. Haha.

Buttermilk Buckwheat Waffles

Buttermilk Buckwheat Waffles
 
Prep time
Cook time
Total time
 
These Buttermilk Buckwheat Waffles are low glycemic and dietary restriction friendly! 100% gluten-free, dairy-free and DELICIOUS! Perfect for Sunday brunch.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 6 small waffles
Ingredients
  • 1 cup buckwheat flour
  • 1 tbsp coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • ½ tsp cinnamon
  • 4 tbsp coconut oil, melted
  • 2 large eggs
  • 1 ¼ cup filtered water
  • 1 ½ tbsp sunflower seed butter
  • 1 tbsp + ¾ tsp white vinegar
Instructions
  1. Place water and sunflower seed butter in a small blender and blend on high for about 2 minutes. Pour mixture in a bowl and add in vinegar. Let sit for 5 minutes. This will become your dairy-free buttermilk!
  2. Preheat waffle iron.
  3. In a mixing bowl, whisk together the buckwheat flour, coconut sugar, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the coconut oil, eggs and dairy-free buttermilk.
  4. Pour wet mixture into dry mixture and stir together until smooth. Let batter sit for 5 to 10 minutes.
  5. Pour batter onto the hot waffle iron and cook per waffle maker instructions. Repeat with remaining batter as necessary.
  6. Serve with berries, cacao nibs and maple syrup!

 

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Buttermilk Buckwheat Waffles

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