I love pancakes, but there is something magical about waffles.

I have been seriously missing waffles since transitioning to a mostly gluten-free diet. So when my husband gave me a waffle iron for Christmas, I was determined to nail the perfect gluten-free waffle recipe. My trusty coconut flour couldn’t rise to the task. I was sick to death of using almond meal. And cassava flour, while incredibly versatile, can be a bit pricey.  Then I remembered buckwheat.

Buckwheat is not actually a grain (though it is often used like one in cooking), but is rather a seed. It is loaded with protein and is low on the glycemic scale, creating less of a blood sugar spike when consumed compared to wheat or rice flour.  When ground up, buckwheat becomes a delicious flour that is naturally gluten-free and has a lovely nutty flavor.

These waffles are soft and fluffy. Flavorful, yet adaptable to whatever your little heart can dream up to put on them. They are easy to make and the leftovers are just as amazing the next day! Make a double batch of these buckwheat waffles for Sunday breakfast and enjoy the leftovers all week for easy breakfasts.


1 1/4 cup buckwheat flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 1/4 cup  full-fat canned coconut milk, shaken

1 teaspoon apple cider vinegar  

1/4 cup unsweetened applesauce

1/2 teaspoon pure vanilla extract

3 tablespoons honey or maple syrup

2 eggs

1 tablespoons coconut oil, melted


1. Get out your waffle iron and warm that baby up!

2. While your waffle iron is preheating, combine all of your dry ingredients in a medium bowl and mix with a whisk. Set aside.

3. In a separate bowl, whisk together the wet ingredients.

4. Pour the wet ingredients into the bowl with the dry ingredients. Stir with the whisk to combine, making sure there are no lumps and globs. Once it’s mixed nice and smooth, you are ready to start waffling! 

5. Pour the batter onto the hot waffle iron (how much batter you use will depend on how big your waffle maker is). Close, flip iron, and cook for 3-4 minutes or until waffle is slightly brown and starting to get a slightly crisp outer layer. Once the waffles are done cooking, use a butter knife to carefully lay the waffles out. You can keep waffles warm in an oven preheated to 200 F while you cook up the rest of your batch.*

*Note: If your waffles stick or are difficult to remove from waffle iron, use a paper towel or pastry brush to apply a little oil to the waffle iron and the next batch should come out much easier.

7. Enjoy warm, topped with fresh fruit, nut butter, chai jam, chopped nuts, whipped coconut cream, or more maple syrup or honey

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