Gluten-Free and Easily-Vegan Waffles (Exclude the honey!)


These easy, gluten-free and easily-vegan (exclude the honey!) waffles are dense, packed with flavor, and can be seasoned to a sweet or savory variety.

We used crisped buckwheat to add a crunch on top, and added flax seeds to the batter for extra texture. Topped with bananas and peanut butter alongside beautifully sticky honey, these are a sweet treat perfect for breakfast, lunch or dinner. 



For the Waffles:

  • 1 1/4 cup olive oil
  • 1/4 cup maple syrup or honey
  • 1 3/4 cup gluten-free buckwheat flour
  • 1 1/2 tsp. baking powder
  • 1 1/4 cup unsweetened almond milk + 1 tsp. apple cider vinegar
  • A pinch of salt
  • 1 tbsp. flax seeds
  • 1/2 cup gluten-free rolled oats
  • 1/4 cup buckwheat groats

First, combine the almond milk and vinegar in a bowl to curdle. This makes a sort of "almond-buttermilk." Add the olive oil and maple syrup (or honey) and whisk until well combined. Set this bowl aside.

Next, mix your dry ingredients in a large bowl. Add the wet ingredients and stir until well incorporated. If you like a sweeter batter, now is the time to test this out and see if it's to your liking. Add more honey or vanilla extract if you'd like. (We used a dash of vanilla.)


Toast the buckwheat groats by cooking them dry in a non-stick pan. These groats have a delightfully crispy texture and add a crunch to each bite. Once your waffle iron is ready, coat it with non-stick spray and add a heaping 1/2 cup of batter. Cook to your desired done-ness — avoid stacking waffles so they keep their crispiness.

Serve the waffles immediately with your favorite toppings — for these, we used the buckwheat groats, peanut butter, bananas and honey, but they are delicious with all fruit or maple syrup, or even savory toppings like mushrooms or fried eggs!

Adapted from The Minimalist Baker for the Moscow Food Co-op.