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vegan coconut buckwheat waffles illustration
Steve J.

Vegan Coconut-Buckwheat Waffles

Light, crisp vegan waffles made with coconut milk, for the buckwheat aficionado.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 waffles
Course: Breakfast
Cuisine: Vegan
Calories: 270
Ingredients Method

Ingredients
  

  • 1 1/2 cups bread flour
  • 1 cup buckwheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups canned coconut milk full-strength, not the watered-down variety
  • 1 1/4 cups water
  • 3 tablespoons brown sugar

Method
 

  1. Sift or whisk together the bread flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl. Mix the coconut milk, water, and brown sugar in a medium bowl. Pour the coconut milk mixture into the flour mixture and stir just until blended.
  2. Pre-spray waffle iron with one coat of oil spray. Use exactly 1/2 cup batter on a 6-1/2 inch round electric wafflemaker. Cook 15 seconds past “done” on medium setting. Makes 8 (6-1/2 inch) round Belgian waffles. (Yielded 5 (7-inch) round Belgian waffles on Dave's waffle maker, using a little more batter for each.)
  3. For a treat, drain a single-serving of Del Monte Cherry Mixed Fruit, layer the fruit on top of one waffle with Grade B 100% maple syrup, put another waffle and syrup above that, and cut the whole sandwich into 1" squares and eat.