Gluten-Free Chocolate and Buckwheat Waffles
Gluten-Free Chocolate and Buckwheat Waffles is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 300°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 300°F.
Toss buckwheat, 2 tsp. maple syrup, and salt on a rimmed baking sheet until evenly coated.
Bake until dry to the touch and toasty smelling, 12–15 minutes.
Stir to recoat and transfer to a sheet of parchment paper.
Let crumble cool.
Whisk ricotta and remaining 2 Tbsp. maple syrup in a small bowl until smooth.
Heat a waffle iron on medium.
Whisk buckwheat flour, cocoa powder, flaxseed meal, salt, baking powder, and baking soda in a large bowl to combine.
Whisk eggs, buttermilk, coconut oil, brown sugar, and vanilla in a medium bowl until smooth.
Add to dry ingredients and whisk until smooth; mix in chocolate.
Lightly coat waffle iron with nonstick spray.
Scoop batter onto waffle iron (it should cover the entire surface; amount needed will vary according to model) and cook waffles until you smell a blast of chocolaty aroma hit you and edges are slightly darkened, around 3 minutes per batch.
Remove carefully from waffle iron.
Without gluten, waffles will be extra tender.
Serve waffles topped with whipped ricotta, crumble, and maple syrup.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.