Fluffy buckwheat waffles without eggs that are vegan and gluten free. These healthy waffles that are made without butter, sugar or bananas.
The buckwheat flour gives them a distinctive nutty and earthy taste that goes really well with fruit and dark chocolate.
Here they are listed as a sweet recipe, but this waffle recipe is just as good savoury. Leave out the sweetener and serve with avocado, onion and tomato for a great savoury buckwheat waffle.
I couldn’t find a vegan buckwheat waffle recipe that worked so made this from experimenting with several other recipes that used eggs, butter and milk. Replacing the eggs with chia seeds, butter with coconut oil and the milk with cashews. I try not to use plant-based milk from a carton as often they aren’t that healthy and it’s so much cheaper to make your own.
The coconut oil is totally optional and it works well without it but the texture is a bit dryer. For an oil-free alternative to coconut oil try making your own coconut butter.
Chia Buckwheat Waffles Video Recipe
You can either use a waffle iron or a silicon mould to make buckwheat waffles. I used a silicon mould as but I’m sure a waffle iron would work even better.
I didn’t have any problems taking my buckwheat waffles out of a silicon mould and didn’t need to grease it. I did leave it to stand for 5 mins and cool as it’s gluten free it’s more susceptible to break without all that gluten glue to hold it together. With gluten-free baking, you often need to wait for the for goodies to cool a bit to firm up as they often won’t be firm when still hot.
If you follow an oil-free diet just leave out the coconut oil from this recipe.
Top with any fruit you like, I used thawed frozen raspberries and chocolate. Melted very dark 80% bitter chocolate goes well with these waffles. If you don’t like dark chocolate you can use maple syrup or any other type of syrup.
The batter for buckwheat waffles makes equally good pancakes if you don’t have any waffle moulds but there is something very appealing with the waffle shape.
Make cheesy buckwheat savoury waffles using this recipe with some of my smoked cashew vegan cheese.
Buckwheat is a healthy gluten free seed that has been eaten in Asian Countries for thousands of years.
Despite the name, it’s nothing to do with wheat and is not a grain although is known as an ancient grain because it’s so nutritious and has been consumed for such a long time. Buckwheat has many health benefits as it contains essential amino acids, b vitamins and magnesium. It’s also been shown to lower cholesterol, contains antioxidants and is a good source of plant protein.
If you like this buckwheat waffle recipe check out my lentil protein pancakes – also naturally gluten free and vegan but a bit higher in protein.
- 1 cup / 220g Buckwheat flour
- 1½ cups / 360 ml Water
- 1 tsp Vanilla
- 2 tbsp Chia seeds
- 2 tbsp Cashew nuts
- Pinch of Salt
- 1 tsp Baking powder
- 2 tbsp Maple syrup / any sweetener
- a few chunks of Dark chocolate
- Blend everything together until smooth for the waffle batter. Best to blend for 20 seconds, leave to stand and blend again to break down the chia seeds.
- Pour into a silicon waffle tray, spread to the edges and then bake the buckwheat waffle for 6-8 mins at 350F / 180 C until cooked.
- If you have a waffle iron you can use this instead.
- Leave the gluten-free waffle to stand in the mould for 5 mins then take out and serve with melted dark chocolate, coconut yoghurt, berries or whatever you fancy.
- I’m using blended cashews and water rather than adding any plant based milk.
- The cooked vegan buckwheat waffle will last for several days in the fridge.
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Amount Per ServingCalories 323 Total Fat 8g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 5g Cholesterol 1mg Sodium 196mg Carbohydrates 58g Net Carbohydrates 0g Fiber 10g Sugar 14g Sugar Alcohols 0g Protein 9g
My healthy waffles are not a traditional recipe as they should be made from leavened batter. But what would be the point of releasing a normal recipe? I like to make healthy versions of traditional recipes.
Waffles are said to date back to medieval times as the ancient greeks cooked obelios between two metal plates.