Buckwheat Waffles

For ease during my busy season, my husband and I have taken to eating boxed frozen gluten-free waffles in the morning. I really try my hardest not to eat packaged foods, but sometimes, you give in. 

After a few months, I decided to make my own. We bought a waffles iron from black and decker which rotates and allows you to cook two at a time. I then came up with a recipe using buckwheat flour (my favorite gluten-free flour for baking!) that turned out fluffy and delicious and held up well to freezing. 


Buckwheat Waffles  
Makes 20


3 cups buckwheat flour
3 tbsp erythritol or honey or sweetener of your choice
1 tbsp baking powder
1 tbsp baking soda
1/2 tsp salt
4 cups milk
3 eggs
3/4 cup melted coconut oil (or butter) 
1 tbsp vanilla extract


Preheat waffle iron.

In a large bowl, mix all dry ingredients together, making sure everything is well incorporated. In another bowl, mix all wet ingredients. Combine in the larger bowl with the wet ingredients and with a hand held mixer, mix until smooth.

Ladle about 1 cup of the mixture onto your waffles iron and cook until brown. Remove and enjoy with butter or coconut oil, honey or maple syrup and topped with fruit! 

I freeze the remaining waffles in Ziploc bags for up to a month!