Crispy Gluten Free Buckwheat Waffles (Dairy Free, High Protein)
There is something truly satisfying about pulling a golden, crispy waffle off the iron and knowing it is actually good for you. These gluten free buckwheat waffles deliver exactly that. The outside crisps up beautifully while the inside stays soft and tender, and the whole thing comes together with simple, wholesome ingredients you probably already have in your pantry. No dairy, no gluten, no complicated steps. Just a really great waffle that fuels your morning properly.
Buckwheat is the real star here, and it deserves a lot more attention than it gets. Despite the name, buckwheat has absolutely nothing to do with wheat. It is a naturally gluten free seed that is rich in fibre, magnesium, and plant-based protein. It has a subtly nutty, earthy flavour that gives these waffles a depth you simply cannot get from plain white flour. To boost the protein content even further, this recipe adds a scoop of unflavoured or vanilla pea protein powder, which blends seamlessly into the batter without affecting the texture. Each serving lands at around 18 grams of protein, which is a solid start to any morning. A small addition of ground flaxseed also adds omega-3 fatty acids and extra fibre, keeping you fuller for longer.
The secret to getting that genuinely crispy exterior without dairy butter or buttermilk comes down to two things: sparkling water and a light coating of coconut oil on your waffle iron. The carbonation in the sparkling water creates tiny air pockets throughout the batter, giving the waffles a lighter, crispier finish. Unsweetened oat milk provides the creamy body the batter needs, and apple cider vinegar added to the milk creates a quick dairy-free buttermilk that tenderises the crumb from the inside out. A touch of pure maple syrup adds just enough natural sweetness without spiking the sugar content. The batter comes together in one bowl, and cleanup is genuinely easy.
These waffles are a brilliant option for meal prepping your week. They reheat from frozen in a regular toaster and come out just as crispy as they did fresh off the iron. Top them with fresh berries and a drizzle of almond butter for healthy fats, or keep it simple with a handful of sliced banana and a light pour of maple syrup. You can also go savoury: load them up with a couple of poached eggs, sliced avocado and a sprinkle of chilli flakes for a high-protein breakfast that feels more like brunch. However you dress them, the base waffle is nutritious, satisfying, and genuinely delicious. Once you make these, regular waffles will feel like a step backwards.
Ingredients
- 1.5 cups buckwheat flour (certified gluten free)
- 1 scoop (approx 30g) unflavoured or vanilla pea protein powder (dairy free, gluten free certified)
- 2 tbsp ground flaxseed
- 1.5 tsp baking powder (gluten free certified)
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 1 tsp ground cinnamon
- 1 cup unsweetened oat milk (or any plain dairy free milk)
- 1 tbsp apple cider vinegar (to curdle the milk into a dairy-free buttermilk)
- 0.5 cup sparkling water (plain, unflavoured)
- 2 tbsp pure maple syrup (grade A, use 1 tbsp to reduce sugar further)
- 3 tbsp coconut oil (melted and cooled, plus extra for the iron)
- 1 tsp pure vanilla extract
- 2 large eggs (free range, brings structure and protein)
Instructions
- 1
Preheat your waffle iron to a medium-high setting. Give it time to get fully hot before you add any batter. A hot iron is the single most important factor in getting a crispy result.
If your iron has a browning dial, set it one notch higher than you think you need. Buckwheat batter benefits from a slightly hotter cook.
- 2
Pour the oat milk into a jug or bowl and stir in the apple cider vinegar. Leave it to sit for 5 minutes. It will curdle slightly and thicken, creating your dairy-free buttermilk base.
- 3
In a large mixing bowl, whisk together the buckwheat flour, pea protein powder, ground flaxseed, baking powder, baking soda, salt and cinnamon until evenly combined with no clumps.
Sifting the buckwheat flour here makes a noticeably lighter batter.
- 4
Add the eggs, melted coconut oil, maple syrup and vanilla extract to the curdled oat milk mixture. Whisk until smooth and well combined.
- 5
Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are fine. Do not overmix, as this can make the waffles dense and tough.
Overmixing develops too much structure in the batter. Stop stirring the moment you no longer see dry flour streaks.
- 6
Fold in the sparkling water gently using a spatula, using just 3 or 4 slow folds. You want to preserve those bubbles as much as possible. Let the batter rest for 2 minutes.
Adding the sparkling water last and folding carefully keeps the carbonation active, which is what creates that crispy, airy texture.
- 7
Brush the hot waffle iron plates lightly with melted coconut oil. Pour in roughly half a cup of batter per waffle, spreading it gently to the edges. Close the lid without pressing down.
- 8
Cook each waffle for 4 to 5 minutes until deep golden brown and steam is no longer escaping from the sides. Resist the urge to open the lid early. Early opening is a common reason waffles stick and tear.
When the iron stops producing visible steam from its vents, the waffle is almost certainly done.
- 9
Transfer the cooked waffle to a wire rack in a single layer and repeat with the remaining batter, re-oiling the iron between each one. Keep finished waffles on the rack rather than stacking them so the steam can escape and the crust stays crispy.
Placing finished waffles on a baking sheet in a 100C oven keeps them warm and crispy while you finish the batch.
- 10
Serve immediately with your favourite toppings. Fresh berries, sliced banana, a drizzle of almond butter or a light pour of maple syrup all work beautifully with the nutty buckwheat flavour.
Nutrition per serving
298kcal
Calories
18g
Protein
34g
Carbs
10g
Fat
6g
Fibre
6g
Sugar
310mg
Sodium
Pro Tips
- ✓
Use a certified gluten free buckwheat flour to avoid cross-contamination if you have coeliac disease.
- ✓
Let the batter rest for 2 to 3 minutes after adding the sparkling water. This gives the leavening agents time to activate.
- ✓
Never stack hot waffles. Always place them on a wire rack in a single layer so they stay crispy.
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A thin, even layer of coconut oil on the iron before each waffle prevents sticking and contributes to the golden crust.
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For extra crispy results, pop cooked waffles in a toaster for 60 seconds just before serving.
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Measure buckwheat flour by spooning it into the cup and levelling off rather than scooping directly. Scooping compacts the flour and can make waffles dense.
Frequently Asked Questions
Variations
- •
Banana Oat Buckwheat Waffles
Mash one ripe banana and stir it into the wet ingredients before combining with the dry mix. Reduce the maple syrup to 1 teaspoon since the banana adds natural sweetness. The result is a slightly sweeter, more filling waffle with extra potassium.
- •
Savoury Herb and Seeds
Omit the maple syrup, vanilla and cinnamon. Add 1 tablespoon of nutritional yeast, 1 teaspoon of garlic powder, 1 tablespoon of mixed seeds (pumpkin and sunflower) and a pinch of dried thyme. Serve topped with poached eggs and sliced avocado for a high-protein savoury breakfast.
- •
Chocolate Protein Buckwheat Waffles
Replace the pea protein powder with a chocolate-flavoured plant protein powder and add 1 tablespoon of raw cacao powder to the dry ingredients. Use an extra teaspoon of maple syrup to balance the bitterness of the cacao. Top with fresh raspberries and a drizzle of tahini.
- •
Lemon Blueberry
Add the zest of one lemon and a tablespoon of lemon juice to the wet ingredients. Fold 80 grams of fresh or frozen blueberries gently into the finished batter. The blueberries burst as they cook and create pockets of jammy sweetness that complement the nutty buckwheat perfectly.
Substitutions
- •Oat milk → Almond milk, soy milk, or coconut milk (carton) (Use the same quantity. Soy milk adds the most protein. All options work equally well with the apple cider vinegar to form a dairy-free buttermilk.)
- •Coconut oil → Light olive oil or avocado oil (Use the same quantity. These oils are flavour-neutral and work just as well for greasing the iron and enriching the batter.)
- •Pea protein powder → Additional buckwheat flour (Replace with 3 tablespoons (30g) of buckwheat flour. Protein content per serving will be lower but texture remains the same.)
- •Maple syrup → Coconut nectar or date syrup (Use a 1:1 swap. Both have a lower glycaemic index than refined sugar. Date syrup adds a caramel-like depth to the flavour.)
- •Eggs → Flax eggs (1 tbsp ground flax plus 3 tbsp water per egg) (Make 2 flax eggs, rest for 10 minutes until gelatinous. This makes the recipe fully vegan. Waffles will be slightly less crispy on the exterior.)
- •Sparkling water → Plain cold water (The waffles will still be good but slightly less light and crispy. Add an extra quarter teaspoon of baking powder to compensate for the lost carbonation.)
🧊 Storage
Store cooled waffles in an airtight container in the fridge for up to 4 days. Reheat in a toaster or on a dry non-stick pan over medium heat for 2 minutes each side to restore crispiness. For freezing, lay cooled waffles flat on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They keep well frozen for up to 3 months. Reheat from frozen in a toaster.
📅 Make Ahead
These waffles are excellent for meal prep. Cook a full batch on Sunday and refrigerate or freeze for quick weekday breakfasts. The batter can also be made the night before and stored covered in the fridge. Give it a gentle stir and fold in a fresh splash of sparkling water just before cooking to revive the lift.
