This recipe uses buckwheat, an energizing grain that warms the body, regulates blood sugar, and balances out the thyroid. It’s also alkaline-forming and increases the circulation to the hands and feet.
I created this recipe while healing yeast overgrowth with The Body Ecology Diet (B.E.D.); which recommends not eating gluten, yeast, sugar, or flour products during stage 1. Once I started, I missed waffles! So, I set out to make some I could eat and that my kids would like too.
We loved them so much, and friends who didn’t have any food issues loved them too, so I made this a ‘cookbook recipe’ …. the batter can be used to make pancakes, waffles, even muffins. However you cook them, they are gluten, egg, sugar, flour, and dairy-free 🙂
Buckwheat Waffle Recipe
4 cups whole buckwheat groats, un-toasted
3 cups pure water
1/4 cup pumpkin or sunflower seeds
1/4 cup coconut oil, warmed to a liquid
4-6 drops stevia liquid
1 1/2 tsp cinnamon (or ¼ tsp. each of nutmeg, allspice)
1 1/2 tsp sea salt
- Place buckwheat and seeds in bowl or 1/2 gallon Mason jar, cover by 3-4 inches warm water (80-85 degrees F).
- Add in 1/4 c. apple cider vinegar, kefir, lemon juice, or other acid.
- Leave in a warm spot for 8-24 hrs to soak (see here for my soaking method).
- Strain off soaking water; rinse well, and drain.
- Put drained buckwheat and seeds into a Vita-Mix or other high speed blender.
- Add the 3 cups of water, coconut oil, and remaining ingredients.
- Blend until smooth.
- Add about a cup of batter per waffle into waffle maker – or fry in skillet for pancakes.
- Serve with cultured butter, carrot butter, maple syrup, lakanto, pesto.
Tips & Tricks
- A new product has arrived, called Lakanto Maple Syrup, this is B.E.D.-approved for stage 1 or stage 2.
- These waffles freeze nicely, so make a double (or triple) batch.
- Substitute quinoa/millet for some or all of buckwheat (I don’t have much experience with this, but have used different ratios of both and the recipe is fine either way. Quinoa gives a different flavor and millet gives a drier texture. Amaranth/teff works too in smaller amounts.
- Replace the pumpkin seeds with tapioca starch for a slightly gummier texture (b.e.d. stage 2)
- Due to their dense texture, it’s best to reheat waffles by steaming them gently.
- Check out how to soak whole grains here
- I haven’t tried this old fashioned waffle iron (pure cast iron), but it gets good reviews and is made with pure cast iron to help you avoid aluminum/teflon.
- Top with carrot butter, pesto, hemp seeds, pumpkin seed butter, flax oil, cultured butter, coconut oil, soaked almonds, or for those sweet times with creme fraiche and lakanto-cinnamon sprinkles.
- Perfect treat for anyone on Body Ecology Diet
“I finally broke down and bought a new waffle maker to make this recipe. Oh my goodness, I LOVE them! It’s nice to indulge in different shapes and textures of food when B.E.D guidelines can be strict about other indulgences. Thank you Tara.” ~ H.M. Randolph, VT.
OMG. People, if you tolerate them, make them with carrot butter and slather them with butter or ghee. I couldn’t control myself 😕 If someone was staring in window, they’d have thought I hadn’t eaten in days! What happened to self control? If you try them don’t do what I did. Practice self control, be strong, pace yourself, pair them with veggies. This is what I learned – too late for me, but I hope this helps someone else. ~ P.S. Saunderstown, RI.
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May all bellies be happy!