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    Home » Recipes » Breakfast

    Vegan Buckwheat Banana Waffles

    Published: May 18, 2022 by Emily This post may contain affiliate links 15 Comments

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    If you are looking for a delicious and vegan breakfast option, look no further than these Vegan Buckwheat Banana Waffles! This recipe is simple to follow and only requires a handful of ingredients.

    Best of all, the resulting waffles are crispy on the outside and fluffy on the inside. So give them a try – your taste buds will thank you!


    Overhead view of two plates of waffles with strawberries and maple syrup on top.

    These waffles are the best! Not only are they healthy, but they're delicious too. I love making them for breakfast on the weekends.

    Top these waffles with pure maple syrup and fresh strawberries when they are in season. These whole-grain buckwheat waffles are a tasty option for breakfast or brunch and are refined sugar-free.

    They're perfect for a slow morning when you want something tasty but don't want to spend too much time in the kitchen. So if you're looking for a new waffle recipe, definitely give this one a try!

    The great thing about this recipe is that you can change the toppings to whatever you like. I love adding fresh fruit and maple syrup on top, but these waffles would also be delicious with almond or peanut butter.

    My Vegan Banana Oat Pancakes inspired this recipe. Try this Butterfly Pea Flower Latte, Pandan Cashew Milk Latte, or Mushroom Latte to accompany your waffles or a glass of this Vegan Strawberry Milk.

    Top these waffles with cherry compote, fresh fruit, berries, or whipped coconut cream.

    Make these fluffy buckwheat waffles on Saturday mornings for the whole family to enjoy or for Sunday brunch, along with Vegan JUST Egg Quiche, Vegan Banana Chocolate Chip Muffins, Chocolate Tahini Banana Bread, or a Vegan Southwestern Tofu Scramble!

    Jump to:
    • Ingredients
    • How to make Vegan Buckwheat Banana Waffles
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Expert Tips
    • FAQ
    • Related Recipes
    • Recipe

    Ingredients

    Here is what you'll need to make these delicious, refined sugar-free, whole-grain vegan waffles.

    • Buckwheat flour - This flour is whole grain and gluten-free. It does not contain wheat or gluten. It is a rich source of fiber, protein, and B vitamins and minerals. I love the nutty flavor!
    • Whole wheat flour - Check the label to ensure it is 100% organic whole wheat flour, not a mix of whole and refined grains such as all-purpose flour.
    • Almond milk or other plant-based milk such as organic soy milk.
    • Ripe and spotty banana - This acts as an egg replacement, so there is no need to make a flax egg.
    • Coconut sugar to add sweetness; this recipe is free of refined sugar.
    • Apple cider vinegar - Add to the almond milk to make a vegan version of buttermilk.
    • Cinnamon - I love adding cinnamon to buckwheat waffles.
    • Vegetable oil - for spraying the waffle iron. I use avocado oil or grapeseed oil for this purpose.

    See the recipe card for the exact quantities.

    How to make Vegan Buckwheat Banana Waffles

    These waffles are easy to make even if it is your first time - you need a few simple ingredients.

    • First, you're going to start by making a vegan version of buttermilk.
    • Combine almond milk with apple cider vinegar in a small bowl; let sit for 5 to 10 minutes. I do this in a glass 1-cup measuring cup.
    • When measuring the flour, here's how I do it: stir it with a spoon, then spoon it into the measuring cup, and level it off with a butter knife when I get to the top of the measuring cup.
    • Sift buckwheat flour, whole wheat flour, coconut sugar, baking powder, cinnamon, and salt in a medium bowl and combine.
    • Next, mash the banana with a fork and add it to the vegan buttermilk and vanilla extract.
    • Add the liquid mixture to the dry mixture and mix with a whisk. Let it sit for 10 minutes.

    Preheat the waffle iron for at least five minutes. Then spray both sides of the waffle iron with cooking spray before pouring the batter.

    When ready, pour the waffle batter into the waffle iron and cook according to the manufacturer's instructions. For my Belgian waffle maker, I pour ¾ cup of waffle batter. There is enough batter to do this one more time.

    Top with a little maple syrup and the toppings of your choice!

    Hint: Spray the waffle iron again for your second set of waffles; they'll turn out crisper that way. Rest the waffles on a wire rack to prevent them from getting soggy.


    Overhead view of two plates of waffles with strawberries and maple syrup on top.

    This recipe makes 8 Belgian waffle slices, or 2 waffle rounds, as pictured above. Each plate has 4 waffle slices. Depending on how hungry you are and how you top the waffles, this recipe will make 2 to 4 servings.

    Substitutions

    Here are some substitutions you can make to customize this recipe.

    • Gluten-free - Instead of whole wheat flour, use gluten-free flour such as oat flour, more buckwheat flour, or a gluten-free flour mix such as Bob's Red Mill.
    • Whole wheat flour - You can use all-purpose flour or more buckwheat flour instead. If your waffle batter is too thick, add water to thin it.
    • Almond milk - Use other plant-based milk such as organic soy, oat, or cashew. A creamier milk may make your waffle batter thicker. Thin it with water as needed.
    • Coconut sugar - Feel free to use organic cane sugar, date sugar, brown sugar, or maple sugar.
    • Apple cider vinegar - Feel free to use fresh lemon juice.

    Variations

    Change up this recipe for healthy waffles to your liking!

    • Toppings - top with coconut whipped cream, a slice of vegan butter, almond butter or peanut butter, sliced fruit or berries, fruit compote, and chopped walnuts or pecans.
    • Deluxe - top with red wine poached pears and vegan yogurt.
    • Kid-friendly - add chocolate chips to the waffle batter.

    Equipment

    • Waffle iron - I love this Cuisinart 4-slice Belgian round waffle maker.
    • Medium or large bowl and a small bowl.
    • Spatula
    • Fork or whisk
    • Sifter - a sifter is nice to aerate the flour and eliminate clumps for a lighter and smoother waffle batter.

    Storage

    Freeze any leftover waffles in a sealed, airtight container or Ziploc freezer bag.

    Reheat: Preheat the oven to 350°F. Place the waffles on a baking sheet and place them in the oven for 10 minutes. Or, place them in the toaster for a few minutes at the lowest setting. 

    Overhead view of two plates of waffles with strawberries and maple syrup on top.

    Expert Tips

    I have a few helpful tips when making these waffles!

    Be sure to preheat your waffle iron; this usually takes 5 minutes.

    Spray the inside of the waffle iron with oil (I love this one from Primal Kitchen) immediately before pouring the batter in, every time.

    Place the waffles on a wire rack to prevent soggy and soft waffles while waiting for the rest of the batch to cook.

    If you wish to serve the waffles all at once, keep them in a single layer on a baking sheet with parchment paper or a silicone mat in a preheated oven set to 200°F.

    FAQ

    Can I make buckwheat pancakes with this recipe?

    Yes, you can make vegan buckwheat banana pancakes with this recipe. First, make the pancake mix by combining the dry ingredients. Then, add the wet ingredients when you are ready to make pancakes.

    Can I make these vegan buckwheat waffles ahead of time?

    For busy mornings or to get a head start, you can mix the dry ingredients ahead of time. When ready to make waffles, put together the wet ingredients that morning and make the recipe as directed. I don't recommend mixing the wet and dry ingredients ahead of time. You can make a batch, freeze them, and pop them in the toaster for an easy breakfast!

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    If you make this recipe, please be sure to leave a comment and a rating ★★★★★ below. I love seeing your amazing creations on Instagram; tag me @resplendentkitchen and #resplendentkitchenrecipes. To get more ideas, follow me on Facebook and Pinterest.

    Recipe

    Overhead view of plate of waffles with strawberries and maple syrup on top.

    Vegan Buckwheat Banana Waffles

    Emily Miller
    These wholesome Vegan Buckwheat Banana Waffles are made with a handful of simple ingredients and they're perfect for a nutritious start to your day. Refined sugar-free.
    5 from 139 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Course Breakfast
    Cuisine American
    Servings 4 people
    Calories 217 kcal

    Equipment

    • waffle iron
    • medium bowl and small bowl
    • Spatula
    • fork or whisk
    • sifter

    Ingredients
      

    • 1 ¼ cup almond milk or organic soy milk
    • 1 tablespoon apple cider vinegar
    • ¾ cup buckwheat flour 89 grams
    • ¾ cup 100% whole wheat flour 100 grams
    • 2 tablespoons coconut sugar date sugar, or maple sugar, or organic cane sugar
    • 1 tablespoon baking powder
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon salt
    • 1 ripe banana with brown spots 105 g, mashed
    • 1 teaspoon vanilla extract
    • Cooking spray for waffle iron
    • Pure Maple syrup for serving optional
    • Strawberries sliced for serving, optional

    Instructions
     

    • Combine almond milk with apple cider vinegar; let sit for 5 to 10 minutes while you gather the rest of the ingredients.
    • Sift buckwheat flour, whole wheat flour, coconut sugar, baking powder, cinnamon, and salt in a medium bowl and combine.
    • Mash banana with a fork. Add along with vanilla to the milk mixture and combine with whisk.
    • Add liquid mixture to dry mixture and mix with a whisk. Let sit for 10 minutes.
    • Preheat waffle iron. Spray waffle iron with cooking spray. Pour waffle batter into waffle iron and cook according to manufacturer's instructions. Repeat this process as needed.
    • Serve. Top with pure maple syrup and sliced strawberries, if desired.

    Notes

    • The calorie count does not include toppings. This recipe makes 2 whole Belgian waffle rounds (8 slices). Depending on how hungry you are and how you top the waffles, this recipe will make 2 to 4 servings.
    • Gluten-free: You may replace whole wheat flour with gluten-free rolled oats, ground in a blender to a fine-medium consistency, oat flour, or a gluten-free flour mix such as Bob's Red Mill.
    • If you wish to serve the waffles all at once, keep them in a single layer on a baking sheet with parchment paper or a silicone mat in a preheated oven set to 200°F.

    Nutrition

    Serving: 2slicesCalories: 217kcalCarbohydrates: 47.3gProtein: 6.6gFat: 1.9gSaturated Fat: 0.3gSodium: 558.6mgFiber: 5.9gSugar: 10.9g
    Keyword 30-minute, brunch, fruit, healthy, refined sugar free
    Tried this recipe?Let us know how it was!

    Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.

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      Recipe Rating




    1. Kushi

      May 20, 2022 at 10:19 am

      5 stars
      These waffles look gorgeous. I have never tried with buckwheat before. Pinned.

      Reply
      • Emily

        May 20, 2022 at 10:34 am

        Thank you so much! I hope you'll make these waffles soon, especially if you have a ripe banana on the counter. 🙂

        Reply
    2. Casey

      May 20, 2022 at 10:39 am

      5 stars
      My vegan daughter LOVED these. I made a big batch and just pop them in the toaster oven each morning! Super easy!

      Reply
      • Emily

        May 20, 2022 at 11:12 am

        Thank you for trying out these waffles, Casey! I'm so happy to hear that your daughter enjoyed them!

        Reply
    3. Kelley

      May 20, 2022 at 10:44 am

      5 stars
      Such a yummy and healthy breakfast!!

      Reply
      • Emily

        May 20, 2022 at 11:18 am

        Thank you so much, Kelley! I'm so glad you like it!

        Reply
    4. Andrea

      May 20, 2022 at 10:46 am

      5 stars
      These look amazing. We're making them tomorrow for breakfast. Thanks for the recipe.

      Reply
      • Emily

        May 20, 2022 at 11:17 am

        Thank you, Andrea! I hope you enjoy these waffles!

        Reply
    5. Tayler Ross

      May 20, 2022 at 11:07 am

      5 stars
      We had these waffles for breakfast this morning and they were ah-mazing! We will definitely be making them often!

      Reply
      • Emily

        May 20, 2022 at 11:16 am

        Thank you for trying my waffle recipe, Tayler! I'm so glad you enjoyed them, and I hope you'll make them again soon!

        Reply
    6. Emily

      October 04, 2022 at 9:06 am

      Thanks very much! If you try any of my recipes I'd love it if you would leave a rating and review!

      Reply
    7. Erica

      December 19, 2022 at 1:01 pm

      5 stars
      I also loved these. Substituted a 1:1 gluten-free flour mix for the wheat flour. A little bit of chewiness in mine. Served with apple compote cooked with warming spices (cinnamon, nutmeg, cloves). Perfect on a cold morning.

      Plan to mix the dry ingredients as "waffle mix in a jar" gifts for Christmas with instructions for adding the wet ingredients.

      Reply
      • Emily

        December 22, 2022 at 11:20 pm

        Thank you for trying my recipe, Erica! I'm so glad you enjoyed these waffles with apple compote and that you could adapt it to be gluten-free. The waffle mix in a jar is an excellent idea for Christmas gifts!

        Reply
    8. Gail

      March 19, 2023 at 9:31 am

      5 stars
      This recipe worked perfectly as written. Definitely had to oil the griddle for each waffle. The family loved them and were surprised that they were vegan.

      Reply
      • Emily

        March 19, 2023 at 1:33 pm

        Thank you, Gail, for the 5-star review and for giving my recipe a try! I'm delighted to hear that you had success when preparing the waffles and that your family enjoyed them!

        Reply

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    Emily Miller

    Hi, I'm Emily, the photographer, writer, and cook behind Resplendent Kitchen, a 100% plant-based blog - where making dishes that are good for you can also be incredibly tasty.

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