Buckwheat Toaster Waffles

Made from gluten-free fruit seeds, not a grain, buckwheat flour has a nutty flavor and adds a healthy amount of protein to these waffles. These are delicious with coconut or almond butter and fresh berries.


  • 1 cup buckwheat flour
  • 1 cup all-purpose flour (also try gluten-free, almond or coconut flour)
  • 1 T baking powder
  • ½ tsp sea salt
  • 1 ½ cups low-fat buttermilk
  • ½ cup high quality ricotta cheese
  • 2 eggs
  • 3 T canola oil (or melted coconut oil)
  • 1 T pure maple syrup (optional)


  1. In a bowl, whisk together the dry ingredients.
  2. In a separate bowl, whisk together the wet ingredients.
  3. Gently stir the wet ingredients into the dry ingredients until combined.
  4. Heat a waffle iron to medium and coat lightly with oil. Spoon about ½ cup batter onto the iron and spread to the edges. Close lid and cook until golden, about 3-5 minutes (use manufacture’s instructions).
  5. Repeat with the remaining batter. Store waffles in the fridge for five days, or make a double batch, cool completely and store in a resealable bag in the freezer (Note: Makes 6 waffles).
  6. Option: If you are short on time get pre-made buckwheat waffles from the store.