Do you like the idea of eating buckwheat but not the intensity of its flavor? Try out these crispy-on-the-outside-soft-on-the-inside, easy-peasy waffles. The tapioca flour helps neutralize the buckwheat-y flavor a bit and lends a lighter texture than the Buckwheat Waffles I recipe.

A friend of mine recently confided that while her body feels good when she eats buckwheat, the flavor was just a bit overpowering and difficult to balance. I divulged that, for all of its minerals, antioxidants and low-glycemic properties, it was years before this pseudo-grain was accepted by my taste buds as well. Maybe if I had this recipe it would have sped up the process. 🙂

This approach to adding starch to the buckwheat was inspired by Brittany Angell. She is a bit of a genius and has the flour-to-starch ratio in gluten-free breads down to a science. With a little tinkering and a small leap of logic, I was pleased to see this ratio successfully result in a grain free, plant-based & vegan, soy free, nut free, low FODMAP, nightshade free waffle as well!

These taste great served with fruit and powdered sugar, maple syrup, or even whipped cream and chocolate. Try these with whatever yummy sweet toppings you can think of!

Note: The lighting for the featured photo for this post makes the waffles look a lot lighter in color than how they look in ‘real life.’ See the photo below for a more accurate depiction. I’ll need to update that in the near future. 🙂

Let’s begin! Jump to Recipe

Prepare the batter

Add the wet ingredients to the blender followed by the dry ingredients.

Note: I recommend being precise with your fruit puree measurement.

Blend / puree to combine the ingredients fully.

Note: The batter can be stored for 2-3 days in the fridge. If you plan to store the batter for later use, wait to add the baking soda until just before you actually cook the waffles.

Cook the Waffles

Pour the batter into your waffle iron and cook per the manufacturer’s instructions.

Serve!

Print Recipe

Buckwheat Waffles II

Do you like the idea of eating buckwheat but not the intensity of its flavor? Try out these crispy-on-the-outside-soft-on-the-inside, easy-peasy waffles. The tapioca flour helps neutralize the buckwheat-y flavor and creates a lighter texture than the Buckwheat Waffles I recipe.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Breakfast

Cuisine: American

Keyword: Gluten free, nightshade free, grain free buckwheat waffles

Servings: 4

Calories: 334kcal

Ingredients

• 1 cup milk
• 0.25 cup fruit puree
• 2 tbsp maple syrup
• 2 tbsp oil
• 1.25 cups buckwheat flour
• 0.5 cup tapioca starch
• 2 tbsp sugar
• pinch salt
• 1.5 tsp spices (ground cinnamon, nutmeg, allspice, etc.) to taste
• 0.5 tsp cream of tarter
• 0.5 tsp baking soda

Instructions

• Add the wet ingredients to a blender. Add the dry ingredients, except for the baking soda, to the blender. Blend / puree until fully combined.
• Add the baking soda. Blend / puree for another 5 seconds or so until just combined.
  
• Pour into your waffle iron and cook per the manufacturers instructions. 
• Serve!

Notes

This recipe can easily double as a pancake recipe. I recommend swapping the 2 tbsp of sugar for maple syrup if you go that route.

I recommend being precise with your fruit puree measurement. Any excess liquid will create a more dense texture.

If you don’t have cream of tarter and baking soda, you can just add 1 tsp of baking powder. Baking powder is typically made with cornstarch so the resulting recipe would no longer be grain free/corn free. 

The batter can be stored for 2-3 days in the fridge. If you plan to store the batter for later use, wait to add the baking soda until just before you actually cook the waffles.

 

Tried this recipe or just have something fun to share? I’d love to hear about it. 🙂