CHOCOLATE BUCKWHEAT WAFFLES + NUT BUTTER MAPLE SYRUP

Chocolate Buckwheat Waffles + Nut Butter Maple Syrup = pure love! Today I share with you this scrumptious vegan waffles recipe using nutty buckwheat flour and pure cocoa, all drizzled with a seriously addicting nut-butter maple syrup concoction!

These vegan chocolate buckwheat waffles 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, and the nut butter syrup will tie everything together with its decadence and richness.

What else is there to love about these chocolate buckwheat waffles:

• gluten free
• dairy free
• eggless
• nutrient dense
• &  so easy to make!

Waffles are great any time of day, for variation there a few other delicious waffles in the archives, like these Easy Vegan Waffles, or these scrumptious Applesauce Waffles, and these decadently healthy Whole Wheat Chocolate waffles.

On another note, I’ve been busy updating a few other recipes over the last couple of weeks too.

• 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!

Now, More About These Gluten-Free Chocolate Buckwheat Waffles…

Buckwheat flour is highly nutritious and gluten free. Despite its name, buckwheat is 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. When using buckwheat flour, you can replace flour 1 – 1 for any flour called for in a recipe.

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 gluten free vegan chocolate buckwheat waffles are simply delicious. It’s a great flavor combination and I think you’ll agree!

If you happen to have leftovers, they store well and can be reheated when ready to serve. And, If you don’t have a waffle maker handy, you can use this recipe to make pancakes. Awesome, right! :)

HEALTHY CHOCOLATE BUCKWHEAT WAFFLES (GLUTEN FREE)

Deliciousness in every bite! Minimal ingredients and gluten free…

Ingredients

• 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

Instructions

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 on to 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.

NOTES:

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.