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Waffles, Jam, and Almond Butter

Gluten- and Dairy-Free Buckwheat "Buttermilk" Waffles

Healthy Buckwheat Waffles with a Soft-Textured Crunch

Keyword gluten-free, healthy
Prep Time 8 minutes
Cook Time 20 minutes
Servings 6
Author Kim


  • 2 eggs, beaten
  • 2 teaspoons vanilla flavoring
  • 2 cups vanilla unsweetened almond milk
  • 2 Tbsp apple cider vinegar
  • 4 Tbsp grape seed oil
  • 2 cups buckwheat flour (about 1-3/4 cups buckwheat grouts, ground to fine powder)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 Tbsp chia seeds (optional but great for added protein)


  1. Preheat waffle iron on med-high or high heat, depending on your particular griddle's heat sensitivity. You want the griddle hot when the batter makes contact, so have it hot and ready for your first batch. While waffle iron is warming, coat with butter or grape seed oil to prevent sticking.

  2. Pour almond milk into measuring cup and add vinegar. Stir and let rest for 5 minutes. Combine milk mixture with oil and eggs in medium-sized mixing bowl. Stir to blend.

  3. In medium bowl, stir together all dry ingredients. Add wet ingredients and whisk until smooth. Pour onto hot griddle and cook in batches. I get sixteen waffle squares from one batch of batter.

  4. Remove waffles quickly onto cooling rack. If time allows, make double batch to freeze for later - very helpful time saver. Enjoy!