Buckwheat and Oats Waffles

I haven’t made waffles in years. It’s difficult to find a recipe that has no gluten, dairy, eggs or soy. Though I have no problem with eggs or soy, the husband does. And I’m not about to make an entire batch of waffles for myself while he gazes at them with longing.

These waffles were utterly delicious. Crisp on the outside, fluffy on the inside, with a lovely nuttiness and hint of sweetness. For some reason, I was craving something savory when I made these, so I topped mine with sautéed kale, mushrooms and tomatoes. The husband doused his in maple syrup, and we both enjoyed them equally.

I think my waffle iron has risen from purgatory!

Now that I’ve got the basic recipe down, I can play with add-ins. Pumpkin, berries, chocolate chunks or nuts would work perfectly in a sweeter version, while chopped onions, spinach, grated zucchini or garlic would make great savory additions.

This would be a good pancake batter, too, if you don’t have a waffle iron. Just use a ¼-cup measure, drop the batter into a heated pan and cook a few minutes on each side, or until they are puffy and golden.

Buckwheat and Oats Waffles
Prep time
Cook time
Total time
gluten-free, dairy-free, vegan, soy-free, egg-free
Recipe type: Breakfast
Serves: 4 to 6
  • 1 ¼ cup water
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • ¼ tsp vanilla powder, or 1 tbsp vanilla extract
  • 1 tbsp lemon juice
  • 1 cup gluten-free rolled oats
  • ¾ cup brown rice flour
  • ¼ cup buckwheat groats
  • ¼ tsp Himalayan salt
  • 1 tbsp baking powder
  1. Place the water, coconut oil, maple syrup, vanilla powder, lemon juice, oats, flour, groats and salt (in that order) into a blender or food processor.
  2. Blend on high for about 30 seconds until the batter is smooth.
  3. Add in the baking powder and blend for another 10 seconds.
  4. Pour batter into a heated waffle iron that is lightly coated with coconut oil. Cook for five minutes, or to desired crispness.


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4 Responses to Buckwheat and Oats Waffles

  1. Malou Prestado January 5, 2012 at 2:06 pm #

    I love waffles. I will first need to look for that waffle iron before I can try your recipe which sounds very yummy!

  2. Xina Lynn January 10, 2012 at 2:07 am #

    I am so happy to see this recipe! Breakfast was always my favorite, but I can’t do gluten, dairy, eggs, or soy any more, so pancakes and waffles have been pretty hard to come up with. I so rarely come across recipes from cooks living with — whether for themselves or their family — the same numerous restrictions I have. I can’t wait to try these!

    • Sondi Bruner January 10, 2012 at 4:24 pm #

      Yay! I hope you love them – they are so good!!

  3. Heather June 12, 2012 at 5:03 pm #

    Just great! So easy to prep and clean up and the boys (3 and 5 and 53:)) loved them. I added half a ripe banana cuz I was low on coconut oil and had no syrup so I used 1 tbsp coconut sugar. I threw in a tbsp of chia seeds last for some added nutritional omph. And I added a 1/4 cup minichoc chips the finished batter. I found the hotter the pan the better.. medium high made the best ones. Thanks for a wonderfully nutritious and easy to make anytime breakfast.