Buckwheat Chocolate Waffles + Maple Nut Butter Syrup = pure love!
If these waffles seem at all familiar to you from here, it’s because they are actually from the archives and being updated and shared again. I had a post entitled, ‘Chocolate Waffles Two Ways’, that was in serious need of updating. One of the waffles featured a whole wheat version and the other a buckwheat one with this maple nut butter syrup. I decided it was best to separate the two recipes leaving the Whole Wheat Chocolate Waffles in the archives and sharing these Buckwheat Chocolate Waffles (revisited) in this new post since it’s the most involved. The original of this recipe used both whole wheat and buckwheat flour but this time around I have made this recipe 100% buckwheat with great results.On another note, I’ve also updated a few other recipes over the last couple weeks. Looking for pancake recipes? Try these BFF Pancakes or maybe these Lemon Chia Seed Pancakes. Looking for soup inspiration? How about this Spicy Thai Curry Corn Soup…it’s absolutely delicious! I’m slowly making my rounds and updating the oldies but goodies. Enjoy!
Buckwheat flour is highly nutritious and gluten free. Despite its name, it’s not related to wheat at all and is in fact a fruit seed related to rhubarb and sorrel. Buckwheat in its raw natural state is known as buckwheat groats and once toasted its called kasha. I much prefer the raw version and have used it in this Bircher Muesli recipe and these raw Coconut Lemon Bombs truffles. I haven’t worked too much with buckwheat flour and intend on playing with it more frequently. I stocked up on a few packages from Amazon and look forward to recipe testing. Buckwheat flour can be a little tricky to work with on its own but in these waffles it worked fine. If you like feel free to use half of another flour such as spelt, whole wheat, rice flour or a gluten-free blend of choice.
As for the maple nut butter syrup, it’s amazing. I can eat it all by itself! It will add a fair amount of protein to your meal as well. The syrup serves 2 and provides about 7 – 8 grams of protein per serving. Not too bad at all for this ultra-decadent topping! This would also be fabulous on non-dairy ice cream or chocolate cake. Definitely need to try it out!
Once assembled these buckwheat chocolate waffles are simply delicious! They’re also nutrient dense and healthy making them a perfect fit for those following a healthy lifestyle. They cook up crispy on the outside with an almost cake like center. The chocolate is subtle and pairs well with the nuttiness of the buckwheat flour creating a nice balance. Fresh banana slices will add a touch of freshness. The nut butter syrup will tie everything together with its decadence and richness. It’s a great flavor combination and I think you’ll agree! Incredibly filling, they will keep you going for hours. If you happen to have leftovers, they store well and can be reheated when ready to serve. If you don’t have a waffle maker handy, you can use this recipe to make pancakes.
Chocolate Buckwheat Waffles + Maple Nut Butter Syrup
- 1 1/2 cups buckwheat flour
- 1/2 cup organic raw cocoa powder
- 1/4 cup organic pure cane or coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon, optional
- 1/2 teaspoon mineral salt
- 1 2/3 cup unsweetened almond milk, or milk of choice
- 1/4 cup light flavored olive oil or coconut oil
- 1 teaspoon vanilla, optional
Maple Nut Butter Syrup (serves 2)
- 4 tablespoons almond butter or nut butter of choice
- 4 tablespoons pure maple syrup
- 2 tablespoons water, + more as needed
First, mix your nut butter syrup. Combine ingredients in a small bowl and stir until smooth. For thinner syrup use more water. Set aside.
Preheat waffle maker to manufacturer’s instructions.
In medium size bowl, combine the flour, cocoa, sugar, baking powder, salt. Add nut milk, oil and vanilla, mix until combined.
Pour batter onto waffle iron, close and cook about 3 – 4 minutes (or according to your waffle makers instructions). Gently remove waffles and serve right away. You can also keep waffles warm in a preheated oven at 200 degrees F., keep waffles on a cookie sheet until all waffles are ready.
Serve with the maple nut butter syrup and sliced bananas.
Store any leftovers in the refrigerator or freezer. If freezing, when ready to use let thaw. Toast your waffle and you’re all set.Makes 2 extra large waffles (the size shown here) or 6 – 8 smaller ones.
Make vegan buttermilk: Add juice of 1/2 large lemon to non-dairy milk and let set for about 10 minutes.
If using coconut oil, be sure to warm the milk or use room temp milk. Cold milk will solidify the coconut oil making it lumpy. For best results, warm the milk and coconut oil together.
These will turn out just as well without any oil added. Waffles shown are oil-free.