Vegan and Gluten-Free Buckwheat Waffles

RECIPE BY: Vindi’s Kitchen

Buckwheat gives a deliciously rich and nutty flavour twist to the classic waffle. Our delicious waffle batter can be used as intended, or even for pancakes if you don’t have a waffle iron.

Makes 8 large waffles or 10 small waffles



  1. Mix almond milk with apple cider vinegar and set aside for 10 minutes until curdled
  2. Mix flour, salt, baking powder, baking soda, buckwheat flakes, sugar in a separate bowl and set aside
  3. Add butter and curdled almond milk to the flour mixture and stir well. Batter will be thick, but pouring consistency
  4. Set mixture aside until you preheat the waffle iron
  5. If mixture becomes too thick, add a little water to loosen up the batter
  6. Once the waffle iron is ready, pure ¼ cup on to each section (you can pour more if you like thicker waffles)
  7. Cook the waffles as directed in the manual
  8. I let them cook a minute or two further for extra crispiness
  9. Once done remove the waffles and place on a wire rack
  10. Do not stack cooked waffles before they are completely cold
  11. If you wan to keep them warm, place cooked waffles in a medium hot oven (180 c)
  12. Serve with you favorite toppings.