Ingredients
Directions
Make the “buttermilk:” Add the plant-based milk and apple cider vinegar to a medium size bowl and set aside.
To a large mixing bowl, add the buckwheat flour, baking powder, cinnamon, and salt. Stir to combine.
Add the applesauce, maple syrup, and vanilla extract to the buttermilk mixture and whisk to combine.
Transfer the wet ingredients to the dry ingredients and stir to combine.
To prevent the batter from sticker, consider lightly spraying your waffle maker with oil, wiping any excess oil droplets from the waffle maker with a paper towel.
Preheat your waffle iron until it’s ready. If your waffle maker has a heat setting, consider starting at medium. Some waffle makers simply have an on/off light and the light going off indicates that the waffle maker is ready for your waffle mix.
Pour ½–¾ cup waffle mix into the waffle maker when it’s ready, close the lid until the waffle maker indicates it’s ready, typically when it stops steaming.
Remove the waffle, transferring it to a heat-safe plate or baking sheet and placing the made waffles in an oven heated to 200 degrees F to keep the waffles warm and crispy until all of the waffles are made.
Top with ingredients of your choice. See Chef’s Notes for ideas!
Chef's Notes
Substitutions
Instead of buckwheat flour, consider using oat flour, almond flour, wheat flour, or a combination of these ingredients.
Whole food sweetener
Use date paste in place of maple syrup.
Toppings
Add fruit like blueberries, strawberries, kiwi, or bananas.
Top the waffles with nuts or seeds.
Make a waffle “sandwich” and spread your favorite nut or seed butter and homemade jam in between.
Add a drizzle of maple syrup or date paste on top.
Prep Ahead
Make the batter ahead of time and store in an airtight container in the refrigerator for up to 2 days before making the waffles. You may need to add a bit more plant-based milk to reach the desired consistency.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Make the “buttermilk:” Add the plant-based milk and apple cider vinegar to a medium size bowl and set aside.
To a large mixing bowl, add the buckwheat flour, baking powder, cinnamon, and salt. Stir to combine.
Add the applesauce, maple syrup, and vanilla extract to the buttermilk mixture and whisk to combine.
Transfer the wet ingredients to the dry ingredients and stir to combine.
To prevent the batter from sticker, consider lightly spraying your waffle maker with oil, wiping any excess oil droplets from the waffle maker with a paper towel.
Preheat your waffle iron until it’s ready. If your waffle maker has a heat setting, consider starting at medium. Some waffle makers simply have an on/off light and the light going off indicates that the waffle maker is ready for your waffle mix.
Pour ½–¾ cup waffle mix into the waffle maker when it’s ready, close the lid until the waffle maker indicates it’s ready, typically when it stops steaming.
Remove the waffle, transferring it to a heat-safe plate or baking sheet and placing the made waffles in an oven heated to 200 degrees F to keep the waffles warm and crispy until all of the waffles are made.
Top with ingredients of your choice. See Chef’s Notes for ideas!
