These gluten free waffles are fantastic and I just couldn’t wait to share the recipe. Buckwheat flour, despite having wheat in its name is gluten-free, rich in protein and has a slightly nutty flavor. Buttermilk is used in this recipe to make a lighter batter which results in a more tender waffle. You can make your own buttermilk with both regular and non-dairy milks like almond, soy or coconut. To make your alternative buttermilk, substitute equal parts milk of your choice mixed with an acid like white vinegar or lemon juice. The ratio is one cup of milk to one tablespoon of acid. This recipe is not only a fun brunch idea but also makes a delicious “just sweet enough” dessert. Consider topping the waffles with fresh fruit, fresh whipped cream or pure maple syrup. Yum!

• 1 cup buckwheat flour (it’s gluten-free)
• 1/2 cup Dutch-process unsweetened cocoa powder
• 1/4 cup ground flaxseed
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 large eggs, at room temperature
• 2 cups buttermilk (or 2 cups milk of your choice with 2 tablespoons white vinegar)
• 1/2 cup coconut oil, melted and cooled
• 1/4 cup dark brown sugar
• 2 teaspoons pure vanilla extract
• 2 ounces good quality dark chocolate, chopped (optional)
• Non-stick cooking spray
• Toppings: fresh fruit, fresh whipped cream, maple syrup

Pre-heat the oven to 300 degrees. Cover a sheet tray with parchment paper or foil. Heat the waffle iron. Combine the buckwheat flour, cocoa powder, ground flaxseed, salt, baking soda and baking powder in a medium bowl, whisking to combine these ingredients. In a separate large bowl, whisk together the eggs, buttermilk, coconut oil, brown sugar and vanilla. Add the dry ingredients to the wet ingredients, and whisk until the batter is smooth. Stir in the chopped chocolate.

Lightly coat the hot waffle iron with cooking spray. Let the batter sit for 5 to 8 minutes as it will thicken. Add a scoop of batter to the waffle iron and spread it out so it covers the surface. The waffles are done when they start to get crispy on the outside. They’re a bit more delicate without gluten for structure. Transfer the cooked waffles to the sheet tray and keep warm in the oven until ready to serve. Serve with toppings of your choice. Makes about 8 waffles.