Blueberry Buckwheat Waffles

Prep Time


Cooking Time

5-6 minutes




1 cup unsweetened nut milk - I like almond/coconut milk
1 organic range-free egg **
1/2 cup buckwheat flour
1/2 cup old fashioned oatmeal - certified gluten free
2 tbsp flax seed meal
2 tbsp hemp hearts or raw sunflower seeds
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp unrefined sea salt
dash of cinnamon powder
1/2 cup blueberries or raspberries (optional)

* Raw coconut oil for waffle maker

** Vegan version - replace egg with flax seed
To replace one egg:
1 tablespoon flax seed meal
3 tablespoons water (or other liquid)
Whisk together until thick and gelatinous.


Place all ingredients into a blender except for blueberries (if using). Blend for about 20 seconds. Let batter rest and rise for at least 5 minutes.

Heat waffle iron to a medium temperature. Using a rubber spatula, coat waffle griddle with raw coconut oil. All waffle makers are different, so cook according to waffle maker directions.


Easy fresh fruit syrup -

1 cup berries if your choice

2-3 tablespoons of grade b maple syrup

Combine in  a blender for about 2 seconds! Divine!


* coconut oil is the best unrefined oil to cook at high temperatures. It also gives the waffles a nice crispy texture.