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Buckwheat Groats & Oats Waffles | GFCFEF

Poor waffle maker. It's been neglected for years. Tucked away in the dark abyss of a corner cabinet. But after today, no more. It's earned rockstar, front and center status thanks to this groovy groaty waffle recipe! This morning I tested it for the third time. And for the third morning in a row my kids gobbled them up. Served hot off the iron, they are crispy on the outside, moist on the inside. I actually prefer them to the egg batter Belgian waffles I used to make! They are more substantial and sustaining, like a hearty bowl of hot cereal, they stick to your ribs.

In this recipe I use buckwheat groats. My friend Kelly at The Spunky Coconut got me hooked on them (check out her recipe for Do-it-Yourself Cream of Buckwheat). Buckwheat is of NO relation to wheat, making it a safe choice for those with Celiac disease. It is actually a fruit seed (not a grain) and is related to rhubarb. Nutritionally, buckwheat provides vitamins B1 and B2, the minerals potassium, magnesium, phosphate and iron (buckwheat contains more iron than cereal grains), and has nearly twice the amount of the amino acid lysine found in rice. Buckwheat groats provide yet another way to sneak healthier, more wholesome ingredients into the everyday foods we enjoy.

If you are wondering what GFCFEF stands for, it's an acronym for gluten-free, casein-free, egg-free. As with 99% of the other recipes on this site, these waffles are also corn-free, soy-free, peanut-free, low in sugar and free of refined sugars.

Buckwheat Groats & Oats Waffles
Gluten-free, Dairy-Free, Egg-free, Nut-free, Soy-Free, Corn-Free, Easily Vegan
Makes: 4 Waffles

Add to high-powered blender in this order and blend on medium for 30 seconds or until smooth:

1-1/4 cup filtered WATER
2 tablespoons extra light OLIVE OIL
2 tablespoons runny HONEY (vegan dieters should use an alternative)
1 tablespoon VANILLA EXTRACT
1 tablespoon LEMON JUICE
15 drops SweetLeaf Vanilla Crème LIQUID STEVIA
1 cup gluten-free rolled OATS
1/4 teaspoon SEA SALT

Add and blend 10 seconds. Then the fun part—watch it grow and expand:

1 tablespoon BAKING POWDER (make your own corn-free, aluminum-free baking powder)

Pour batter into heated waffle iron lightly coated with oil. Cook 5 minutes or to desired crispness.

Note: Waffles too light and airy? Funny thing happened the other day. It must have been my 6th or 7th batch of these. This time I used fresh lemon juice vs. bottled and found that the waffles were coming out a bit too light—to the point that I had to gingerly pick them out of the waffle iron. I have no idea what caused it. Even made a second batch to test and same thing. Was it the lemon juice or just the day? My only thought is that perhaps the fresh juice was more acidic and caused a greater reaction with the baking powder? I am no food scientist, just a guess. So if yours turn out too light and airy just give the blender carafe a firm tap or two on the counter—covered of course. This let's some of the air out of the batter and makes for a more manageable waffle.

Reader Comments (28)

OK..your husband's pancakes are going to wait! These waffles are going to be my birthday breakfast tomorrow! :-) I have yet to make a GF/CF waffle that actually gets crispy! I can't wait! Thank you for the hard work you do for those of us who are too afraid (and, in my case, too ignorant) to know how to experiment with ingredients to 'get it right!' Blessings!

Happy Birthday Katrina! Summer birthdays are the best. "Crispiness" can be adjusted by the amount of time they spend in the iron.

July 9, 2010 | Unregistered CommenterKatrina

Okay, I am going to have to try these tomorrow. Have you soaked your groats before you've made these? I usually soak my buckwheat groats for about 20-30 minutes before I use them (I think it makes them easier to digest and my kids less gassy when I do). Just wondered, since groats soak up a lot of water really quicly, if I should decrease the amount of liquid a bit if I soak them first. What a power packed way to start the day! Great picture, too, by the way ;0)!

Thanks Kim, for the post above; I concur, and am reminded that I have an addition to this recipe to share!.

For dessert, tonight: stuffed waffles! With LexiesKitchen Chocolate Mousse piped over under around and through!

To begin waffle prep we lightly toast the groats in a pan with the 2 T oil from the recipe, making Kasha. This process removes any buckwheat bitterness and develops a nutty sweetness! Then (in that pan) we pre-soak the Kasha and the 1 C rolled oats in the 1 1/4 C water from the recipe for 30 minutes to increase digestibility even more. We pre-heat the waffle iron(s) then blend all ingredients.

Pancakes require a stiffer batter to stand tall; waffles a thinner crepe-style batter, to naturally crisp up. A chef might be tempted to overcook a too-dense batter in a hope for crispiness.

We usually run 2 waffle irons, so not to be cajoled to cycle batches back-to-back (not pre-heating the iron for each waffle) by the clamor of rumbling tummies. For max crispiness we pre-heat the iron for each, and just before each baking adjust batter viscosity to a runny consistency. Batter may have stiffened while waiting so we stir in a tidge more water if needed.

Muah! XXOOXO, Mom and Dad

July 11, 2010 | Unregistered CommenterPoha

Another gorgeous winning recipe! I can't wait to try these. But I'd like to know the same thing as Kim--do you soak first?

Hi Ricki and Kim,

I am pretty new to buckwheat. The soaking step makes sense to me. I just have not used it enough to know. So far sans soaking has not caused any GI "issues" in this house :). So if you're a soaker of buckwheat ... then soak it baby! It's good either way. Like Kim mentioned you may want to adjust liquid when making the batter if using soaked groats. I've had the best luck with a "pourable" batter that's not too runny and not too thick. And Ricki, I am in the middle of another attempt at making a mock whipped cream. NOW I see why it took 50 test tries to nail your version. I'm about to give up trying to make my own! :)

July 11, 2010 | Unregistered CommenterRicki

WOW!!! These were the BEST GF/CF/EF waffles we have ever had! Delicious! PERFECT texture! We did not soak the groats. I made them before Kim's question was posted and it had never occurred to me that buckwheat groats should/could be soaked! Anyhow, these waffles were FANTASTIC!! These will be a regular feature on our breakfast menu now!

Hi Katrina, YAY! Thanks for your comment and for letting me know how they came out. Aren't they good! All the ingredients come together to make a pretty darned good waffle.

So about soaking the buckwheat ... I looked into it and found this on www.passionatehomemaking.com:

"Brown rice, buckwheat, and millet do not have as high of phytate content and thus need only be soaked for 7 hours (these are great last minute grains if you forget to soak, won’t be a big problem)"

Read the entire post at: http://www.passionatehomemaking.com/2008/04/whole-grains-grinding-soaking.html

So soaking probably is the way to go, but in a pinch, is a step that can be skipped. I'll try these again in the morning and will adjust the recipe to include soaking of the buckwheat groats. So stay tuned. :)


July 11, 2010 | Unregistered CommenterKatrina

Hey Lex, I made these this morning and they turned out just perfect! A winner and a mainstay now in my weekend breakfast rotation! I love all of the protein, fiber, and health benefits. I am stickler around here for hearty breakfasts. Usually, do not let the kids leave before they have had a substantial one! Hubby calls me a breakfast Nazi! LOL
Anyway, I did soak the groats for about 25 minutes before, so I cut the water by 1/4 cup. I probably did not have to though, because the batter was pretty thick. I took out half of the batter and used it to make pancakes in my cast iron skillet, then thinned out the other half and used it in my waffle iron! The pancakes puffed up perfectly and were awesome. And the waffles were sooo nice and crispy. Loved them! Great recipe.
And I love your Mom and Dad's idea to toast the groats and oats up a bit first before soaking! Will be doing that next time!

Thanks Lexie! I have been looking for more ways to use buckwheat. Using the groats as a waffle ingredient is brilliant!

July 12, 2010 | Unregistered Commenterdorothy

This looks fabulous Lexie! I've never used buckwheat groats, but will keep an eye out for them on my next natural food store trip.

July 12, 2010 | Unregistered CommenterAlisa

I've so enjoyed seeing you on Facebook so I thought I'd hop on over and say hello. So glad I did! You have a fabulous blog. And, your waffles look fantastic. My husband loves when I make soaked waffles - not that he cares so much whether or not they're soaked but he just loves how they taste.

Hi Amy, Thanks for visiting. I assure you I frequent your blog (simplysugarandglutenfree.com) and leave hungry every time. I love your recipes, your site, everything! We lived in Dallas 5 years ago (White Rock area) ... imagine the fun we could have if I were still there! If I make it back for a visit we should do lunch. I am POSITIVE we'd have lots to talk about. :)

I've been searching for ways to incorporate more healthy GF grains in our diet and to get out of the brown rice and sorghum flour rut. This recipe looks like a great way to start. I'll be back for more inspiration now that I've found your blog.


Wendy, thanks for stopping by. Have enjoyed your site a lot! And happy upcoming birthday.


July 15, 2010 | Unregistered CommenterCeliacs in the House

Oh my gosh, you hit on my weakness. Waffles! Floating in organic, grade B pure maple syrup! I love buckwheat and use it in waffle mix on occasion. I like adding chopped pecans. Yum! I also made some rhubarb sauce and added that to my waffle mix the other day. You just can't go wrong with a good waffle iron, a nice GF mix and high-grade maple syrup. Thanks for reminding me to add buckwheat groats next time. =)
Love your blog!

Hi Melissa, I've been wanting to meet you! We belong to the same CSA so I feel like we're family :) I've really enjoyed your recipes on the Grant Farms site! I've never been a waffle girl, but after these, I am hooked. Let me know how they work out for ya.

- Lexie

July 15, 2010 | Unregistered Commenterglutenfreeforgood

Your picture is making me so hungry right now...and I just ate! lol
I need to pick up another waffle maker...mine's been worn out and doesn't heat evenly, and this looks like the best excuse to do it too.

Thanks for sharing this great recipe!

July 16, 2010 | Unregistered CommenterJessica

Waffles. Crisp. Oh yeah. I'm on it, tomorrow morning! Gonna go upstairs immediately and soak my grains (by the way, it's so easy and fun to grind your own buckwheat - just buy the groats and throw them in the blender or grain mill if you have one).

Thanks for the great sounding recipe.



Hi Ellen - Glad you are trying these! I don't soak the groats for this recipe and find that no one in the fam experiences any gastrointestinal issues by not. I just blend the whole groats in the blender with the other ingredients. Let me know how they turn out. :)

September 6, 2010 | Unregistered CommenterEllen @ I Am Gluten Free

Hey Lexi!

Recommended these today here:


Hugs! Kelly :-)

September 19, 2010 | Unregistered CommenterKelly

Made them and posted them http://www.thespunkycoconut.com/2010/09/lovely-certified-gluten-free-oat.html

Yuuuuuuuuuuum! :-)


Great pic of these Kelly!! Glad they were a hit. Really, though, I bet you can sneak the buckwheat groats in and Andy wouldn't even know. ;) Hee hee!

September 22, 2010 | Unregistered CommenterKelly

Hi! I found your blog through the SPunky Coconut. I made these waffles this morning and LOVED them! I am starting to cook more gluten-free items that are also vegan. Thanks for a great recipe!

Hi Noelle! Glad you enjoyed these. The rice flour and buckwheat (soaked or not) really make a crispy waffle with a chewy center. It's so rewarding to find a gluten-free vegan recipe that works! Have a great day.

September 23, 2010 | Unregistered CommenterNoelle

Hello! I can't wait to try this recipe, was wondering though about the waffle maker used. I do not own one yet and I don't know which brand is best suited. I been researching and cast iron seems to be best, but expensive when electric and teflon is a no no, so is aluminum. Any suggestions??


Hi Kimberly ... I am with you! Our waffle maker is the last teflon gadget in our kitchen. I have looked into the cast iron stove top waffle irons Lehman's sells:


It's not too spendy ($14.99 for the round model) ... just have not ordered one yet ... you have inspired me :). They also carry a square model that runs for around $50. My fear is the stickage factor. I read that they give good instructions for seasoning ... that would be key... along with a good greasing between waffles.

Another option would be a vintage waffle iron ... don't these look cool?:

Thanks so much for your comment and question. If anyone else out there has suggestion, please let us know.


October 3, 2010 | Unregistered CommenterKimberly

This recipe worked perfectly. Good work! Tastes just like a graham cracker to me! I'm so glad you used the goats instead of flour since I can get two uses out of the groats and they keep longer than flour. I don't think soaking should be an issue because the groats are pulverized in the blender and turned into flour. We don't soak buckwheat flour do we? I made it without the stevia and thought it was perfectly sweet. But what was that dollop on top in your picture? I'm looking for a whipped cream alternative:)

March 15, 2012 | Unregistered CommenterLNdA

P.S. Thanks for a tapioca, potato, etc., starch-free recipe! That's so important to me.

March 15, 2012 | Unregistered CommenterLNdA

LNda, glad you liked!! Here is a coconut whipped topping alternative. I does require a whipper ... but you can also just scoop the cream off the top off the can of coconut milk (let stand 24 hours so solids rise to top) and sweeten and beat it. It won't be like this here topping, but it's a quick, creamy alternative :)



March 16, 2012 | Unregistered CommenterLexie

I was wondering about what I could use in place of the 15 drops of Stevia? I seem to have a problem with stevia.

April 16, 2012 | Unregistered Commenterleslie

Excellent waffles lex! I loved that I could throw it all into the blender and be done! Thank you!

Crispy? Yes! Yummy? Most definitely!! But very crumbly. Any ideas on what might have happened? Used bottled lemon juice, tapped the batter, not sure. They didn't seem to airy, they just crumbled when I took them out of the waffle iron. I'm going to try them again as they are one of the tastiest GF anything I've ever tried, but would love for them to stay intact :)

August 10, 2012 | Unregistered CommenterBethany

Bethany, thanks for sharing your crumblies : ) I admit, sometimes this happens. I've been toying with the recipe as I wanted to include it in my upcoming cookbook, but I just can't get it "reliably" right. Maybe you can help me. I would cut back on the baking powder and perhaps omit the lemon juice as a try. Please let me know if you have success with anything. Sometimes they are spot on, sometimes not. Hmph. But they do taste good. xoLexie

August 10, 2012 | Unregistered CommenterLexie

Just stumbled across your website yesterday and made these for breakfast today! They were delicious! Thanks for sharing your knowledge. I think I'll be spending lots of time here. :)

August 15, 2012 | Unregistered CommenterAmber

My best friend made these for me last Saturday and they were incredible! I'm wondering if the batter would hold up if it was made the night before and used in the morning? Also, have you tried freezing the waffles and popping them in the toaster for a quick reheat?

Thank you for sharing!

October 15, 2013 | Unregistered CommenterEricka

Ericka ... I love your friend already! What a good friend to cook for you. I think the batter would thicken too much overnight, BUT I have been proved wrong before. It may be worth a try. And yes, I am pretty sure I have frozen them and reheated in the toaster. Thanks for dropping your comment in the box. Much appreciated. xoLexie

October 15, 2013 | Unregistered CommenterLexie

I am interested in trying this recipe, but I'm also allergic to oats. Can I substitute Quinoa Flakes and what would be the proportions?

May 6, 2014 | Unregistered CommenterEHaynes

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