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How to Make Buckwheat Waffles

Most waffle mixes you buy at the store today (even gluten-free ones) are full of chemicals, starches, and questionable ingredients you should avoid. After experimenting with a ton of different variations, this recipe is now becoming a family classic.

If you don't have a strong sensitivity to dairy, this recipe might just be everything you've been looking for. I have dairy sensitivity but use lactose-free buttermilk (kefir) for this recipe and have no issues. We are all different of course, so play around with substitutes. I recommend coconut milk in place of kefir.

I usually make the whole bunch of these golden beauties and keep them in the fridge or freezer. Love eating them with my Homemade Nutella on top, check out video below.


1.5 cup of wholegrain buckwheat (not flour)

1 cup of lactose-free buttermilk

1 egg

1 teaspoon of baking soda

1 teaspoon of cinnamon

1/3 cup of coconut oil

Pinch of salt

Cinnamon powder


1. Rinse whole grain buckwheat with water and place it into a large bowl. Cover the grains with filtered cold water and let it stand overnight. This will remove phytic acid from the grains, soften and hydrates them. If you don't have time to soak, just soak the grains in warm water for at least 1 hour.

2. Drain and rinse soaked grains with clean water, place in a blender.

3. Add all the remaining ingredients and process until the mixture becomes creamy and smooth.

4. Pour the mixture into preheated waffle iron and cook according to the manufacturer's instructions. Remove from the iron when golden-brown and place on top of a towel to "rest" and cool down.

5. Put your favorite topping on and enjoy!

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