Crispy, Vegan and Gluten-free Buckwheat Waffles made with one of my favorite gluten-free flours and topped with coconut yogurt, yummy caramelised banana and melted chocolate. Can you think of a better combo? I definitely can’t.
I’ve been really into waffles recently. It’s not that I didn’t like them before but I just thought they were too time-consuming to make them at home. So I basically used to eat them whenever I had breakfast in one of these fancy bakeries here in Barcelona.
However, This changed when I decided to dust my waffle maker and started making waffles and experimenting with different flours. Now, I make waffles almost every single week. Best weekend breakfast ever!
Among all the flours I have tasted so far, buckwheat is one of my favorites. It isn’t as popular as wheat and oats, perhaps because of its strong nutty flavor, which I precisely think it is what makes it such a special flour. Seriously, you have to try and make these buckwheat waffles!
Oh and in case you’re anything like me, always trying to make the most of your time, I will share with you some tips on how to freeze waffles, so you can enjoy having homemade waffles every Sunday without much effort.
How to freeze waffles
To freeze these gluten-free waffles, allow them first cool completely in a cooling rack. Then, line a baking sheet with a sheet of parchment paper and place the waffles on it. Pop the baking sheet into the freezer and wait for at least 4 hours before putting them into a freezer baggie.
When ready to eat your frozen waffles, put them into the toaster or a warm oven until they’re toasty and warmed through. Pretty easy, right?
For the Waffles: For the Caramelised Bananas:
For the Waffles:
For the Caramelised Bananas:
Looking for more vegan/gluten-free breakfast from Simple Green Recipes?
More waffle recipes from favorite blogs:
Gingerbread Waffles Recipe from King Arthur Flour