You all know I love my chocolate, and I also love buckwheat. And these Double Chocolate Buckwheat Waffles, well, they’re pretty magical!
So when my son and I went on a date to a local coffee shop where they sell the most amazing gluten free, chocolate waffles (warm chocolate-y goodness that reminded me of my Buckwheat Brownies) we had to come home and try to recreate them.
After trying out the few recipes I found on Pinterest, none of them were really what we were looking for. So we started experimenting. At least a dozen batches later, my tasters finally said this one was the winner. It’s not quite Honey + Moon’s chocolate bubble waffles (which I highly recommend trying if you’re local), but they’re just as delicious! We don’t have a bubble waffle iron, but if you do please try these out in it and let me know what you think.
If you’re interested in some of the healthful properties of buckwheat, you can read more about that (and get the recipe for Matteo’s Buckwheat Pancakes) here.
Or just dive right in to making these! They’re part healthy breakfast, part dessert, and 100% delicious. They will make the perfect Valentine’s Day breakfast for all of your loves!
XO,
Kristi
Double Chocolate Buckwheat Waffles (gluten free, dairy free, refined sugar free)
Ingredients
- 1 1/2 cups Buckwheat flour
- 3/4 c. raw cacao (I like Navitas Organics Raw Cacao)
- 1 tsp. unrefined sea salt
- 1 tsp. baking soda
- 1 tsp organic cinnamon (optional)
- 1 1/2 c. vegan "buttermilk" (1 T apple cider vinegar or lemon juice + unsweetened, unflavored almond milk, or your favorite plant based milk, to fill a 1-1/2 cup liquid measure; let sit for a few minutes to sour)
- 2 farm fresh or organic eggs
- 1/2 c. pure maple syrup
- 2 tsp vanilla extract
- 1/2 c. melted coconut oil
- 1 c. Enjoy Life Dark Chocolate Morsels
Instructions
- Whisk together dry ingredients in a mixing bowl. In a separate bowl, whisk together the buttermilk, eggs, maple syrup & vanilla. Stir buttermilk mixture into the dry ingredients, then add the coconut oil. (This prevents the coconut oil from solidifying if your milk and eggs aren't at room temperature.) Stir until well combined. Stir in the chocolate chips. Let the batter sit for a few minutes for the buckwheat to absorb the wet ingredients and the batter to thicken up a bit, If your batter is too thick, add a tiny bit more almond milk. Meanwhile, heat your waffle iron.When waffle iron is hot, scoop about 1 cup of batter onto your waffle iron and cook according to your waffle maker's directions. With my waffle iron, the indicator light comes on well before the waffles are actually done. I found setting a timer for 4-5 minutes worked perfectly. If your waffles don't come cleanly & easily out of the waffle maker, you probably need to cook them longer.Carefully remove waffles from waffle maker, place on a plate, and keep warm in a 200 degree preheated oven, if desired, while you make the rest of the waffles.We enjoy these waffles plain or with berries or banana slices. Feel free to serve with pure maple syrup if you wish! These will keep well in a zip lock baggie for 2-3 days (although I can't say any of ours have lasted that long!) or they freeze well. To reheat, place on a sheet pan and warm in the oven or pop in the toaster. Enjoy!!
