Last Updated on November 26, 2022
Vegan Crispy Buckwheat Waffles (gluten-free) with fresh mixed berries, dusted with confectioners’ sugar ( icing sugar) on the top, then drizzled with shiny maple syrup…Wow! These vegan waffles aren’t just crunchy and sweet. They’re also addictive to big kids and small kids!
Yap…I’m the big kid who loves waffles so much. Waffles with chocolate sauce, waffles with ice cream…When I was a uni student, for a period of time, it used to be waffles for my breakfast afternoon tea and dinner. Sounds a bit crazy I know~you can call me “Waffle Maniac”!
Vegan Buckwheat Waffle Recipe
Since I started making my own eggless, dairy-free waffles, I found that it was pretty difficult to make vegan waffles stay crispy…most recipes I followed, the waffles were only crispy when they just came out of the waffle makers, after 5 minutes…they became soggy…(sad…)
I swore to God, I have to find out a way to make vegan waffles stay crispy…and God answered my prayer after the 4th attempt… I found the secret ingredient for crispy vegan waffles! (Thank You God!😍 )
And it’s my mission to share this with you!
The Secret to Crispy Plant-Based waffles
What’s the secret ingredient that makes my vegan waffles stay crispy?
“Rice Flour” is the secret ingredient for making the crispiest vegan waffles. Rice flour mixed with buckwheat flour or wheat flour will give you crunchy and fluffy vegan waffles. This is why rice flour is often used when making tempura batter because it produces a very thin, crispy, and dry crust.
You can substitute Corn flour or Potato flour, which are commonly used for tempura too, and this will create a similar lacy, crunchy texture.
Dry Ingredients
First, you need a waffle maker. (I use my mom’s old fashion waffle cast Iron )
- Buckwheat Flour– Despite the word “wheat” in its name, actually, buckwheat is a naturally gluten-free food that is related to the rhubarb plant. It is a highly nutritious whole grain that many people consider to be a superfood. Buckwheat does not contain gluten, so for people with celiac disease or gluten intolerances, buckwheat and buckwheat flour are excellent dietary alternatives.
- Rice Flour – Rice flour works particularly well because they cook up crispier than wheat flour and it also acts as a binding agent. It’s commonly used for tempura, and this will create a similar lacy, crunchy texture. Rice flour also works as the binding agent in this recipe.
- Baking Powder – Unlike baking soda( Bicarbonate Soda), baking powder is a complete leavening agent, meaning it contains both the base (sodium bicarbonate) and acid needed for the product to rise. P.S. Baking powder has baking soda and an acid, cream of tartar, which react with moist.
- Salt – a pinch of salt when making sweets will bring the sweet taste up to a different level, but only a pinch, not too much salt. Otherwise you will end up making savory waffles!
Wet Ingredients
- Plant-Based Milk- you can pick the plant-based milk that you like. If you want nut-free, you can pick soy milk, oat milk. If you want soy-free, then you can pick almond, macadamia…vice versa…
- Maple Syrup– or 3 tablespoon of organic sugar . This waffle recipe is not sweet, that’s because we gonna serve with confectioners’ sugar ( icing sugar) and more maple syrup!
- Vanilla extract- or vanilla bean paste, pick a good quality one is very important!
- Oil– good quality, neutral-flavored oil, such as grapeseed oil.
- Toppings- fresh fruit such like strawberries, blueberries, kiwi fruit, banana…then drizzle with more maple syrup!
Have you got all the ingredients ready? Alright! Let’s get started!
How to make Buckwheat Vegan Waffles?
1. Preheat your electric waffle maker( or medium heat on the waffle cast iron). Meanwhile, grab a mixing bowl, pour in all the wet ingredients (plant-based milk, oil, vanilla extract, and maple syrup or sugar), and whisk them together.
2. Using a sieve, sift all the dry ingredients(buckwheat flour, rice flour, baking powder, and salt) into the wet mixture. P.S. The reason why we sift dry ingredients, is to help removing the larger particles. It also brings air into the dry ingredients, making the waffles fluffier.
3. Whisk dry and wet ingredients together until there are no lumps remaining.
4. Covered the batter with a clean tea towel, let it rest for 5 minutes. (Waffles will turn out lighter and fluffier)
5. Spray or brush a bit of oil onto the waffle maker( or iron) then pour the batter onto the hot waffle iron plates, close the waffle iron and cook until the waffles are barely letting off steam and they are lightly crisp to the touch ( the cooking time is longer if you use a waffle cast iron)
6. Carefully lift the waffles out of the waffle iron by using a pair of tongs. Serve immediately or place in the oven( around 180 degrees Fahrenheit) to keep warm. When serve, dusted with confectioners’ sugar ( icing sugar) then topped with fresh fruits and maple syrup.
How to store
I always make a big batch of vegan buckwheat waffles at once. Portion them into freezer bags then go into the freezer. By doing so, every time I need them, simply take them out of the freezer and pop them straight into the air-fryer to reheat. (320 degrees Fahrenheit for 5 minutes)
Very handy, isn’t it?
Check out other easy vegan sweets: Vegan Lemon Cupcakes, Vegan Cinnamon Banana.
Frequently Asked Questions
Of course you can. Simply replace buckwheat flour with an equal amount of all-purpose flour (by weight or volume)
Yes, it is! Buckwheat flour contains four times more Fiber than whole wheat flour and is also a very good source of manganese and magnesium. The protein in buckwheat is a complete protein, containing all essential amino acids for human bodies.
Vegan mascarpone cheese, vegan ice cream, dairy-free chocolate sauce, sliced fresh fruit( strawberries, blueberries, kiwi fruits, bananas…) Peanut butter, dust some spices( like cinnamon, nutmeg, pumpkin spice…etc.)
Buckwheat flour is a type of flour made from the buckwheat plant. It can be used to make noodles, pancakes, breads, waffles, and cakes. It is high in protein and fiber and is a good source of vitamins and minerals. It has a nutty flavor and is gluten-free.
To use buckwheat flour, substitute it for some or all of the wheat flour in a recipe. You can also use it to make a gluten-free version of your favorite baked goods.
Buckwheat and ginger is a delicious and unusual combination that is perfect for both sweet and savory dishes.
-Buckwheat pairs well with other earthy flavors like mushrooms, kale, and squash.
-For something sweet, try pairing buckwheat with fruits like apples or pears.
Buckwheat flour adds a nutty flavor and whole-grain goodness to your waffles. To make them gluten-free, rice flour is used instead of whole-wheat flour to balance its more intense flavor.
Have a Happy Waffle Day!
More Easy Vegan Sweets
Vegan Buckwheat Waffles (Gluten-Free)
Equipment
- 1 Waffle maker or waffle cast iron
Ingredients
Wet Ingredients
- 3 Cup Plant-Based Milk ( Note 1)
- 3 Tbsp Oil ( Note 2)
- 2 tsp Vanilla Extract ( Note 3)
- ¼ Cup Maple Syrup or 3 Tbsp Organic Suger
Dry Ingredients
- 2 Cup Buckwheat Flour ( Note 4)
- 1 Cup Rice Flour
- 3 tsp Baking Powder
- ¼ tsp Salt
Toppings
- 1 bunch Strawberries, Blueberries
- 1-2 Tbsp confectioners’ sugar ( icing sugar) for dust on the top
- ¼ Cup Maple Syrup for serving
Instructions
- 1. Preheat your electric waffle maker( or medium heat on the waffle cast iron). Meanwhile, grab a mixing bowl, pour in all the wet ingredients (plant-based milk, oil, vanilla extract, and maple syrup or sugar), and whisk them together.
- 2. Using a sieve, sift all the dry ingredients(buckwheat flour, rice flour, baking powder, and salt) into the wet mixture. P.S. The reason why we sift dry ingredients, is to help promote consistency in recipe results by removing the larger particles. It also brings air into the dry ingredients, making the waffles fluffier.
- 3. Whisk dry and wet ingredients together until there are no lumps remaining.
- 4. Covered the batter with a clean tea towel, let it rest for 5 minutes. (Waffles will turn out lighter and fluffier)
- 5. Spray or brush a bit of oil onto the waffle maker( or iron) then pour the batter onto the hot waffle iron plates, close the waffle iron and cook until the waffles are barely letting off steam and they are lightly crisp to the touch ( the cooking time is longer if you use a waffle cast iron)
- 6. Carefully lift the waffles out of the waffle iron by using a pair of tongs. Serve immediately or place in the oven( around 180 degrees Fahrenheit) to keep warm. When serve, dusted with confectioners’ sugar ( icing sugar) then topped with fresh fruits and maple syrup.
Video
Notes
Nutrition
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The recipe is fantastic. As soon as this batch is finished, I will make another batch. It’s a healthy gluten-free alternative to bread. As a breakfast food, I can eat it with fruits and soups, burgers, or casseroles. I love how versatile this recipe is. Thank you.
I’m so happy you enjoyed it.
Thanks for your feedback. You made my day!
Shu-Chun xx
Thank you sooo much for this wonderful healthy gluten free recipe.
Now I have something new to add to my new gluten-free diet plan.
I’m so glad I stumbled across your site. There are so many healthy delicious recipes to try out.
Thank you for sharing your knowledge 🙏
Glad to hear that.
Thanks for your feedback, Shelly.
Shu-Chun xx