Buckwheat isn't actually wheat at all, it's a fruit seed related to rhubarb, and it gives these waffles a nutty, slightly earthy flavor plus a solid dose of fiber. Fresh blueberries burst against the hot iron, and a scoop of coconut yogurt on top adds live cultures without dairy, similar to our Skyr Bowl with Toasted Buckwheat.
Ingredients
- 1 cup buckwheat flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup milk of choice
- 1 egg
- 2 tbsp melted coconut oil
- 1 tbsp maple syrup
- 1 cup fresh blueberries
- 1 cup coconut yogurt to serve
Instructions
- Preheat waffle iron. Whisk buckwheat flour, baking powder, cinnamon, and salt together in a bowl.
- In a separate bowl, whisk milk, egg, coconut oil, and maple syrup. Pour into dry ingredients and stir just until combined.
- Fold in half the blueberries, saving the rest for topping.
- Ladle batter onto the hot waffle iron and cook according to manufacturer instructions until golden and crisp.
- Top each waffle with coconut yogurt and remaining blueberries.
Nutrition Facts (per serving)
| Calories | 310 |
| Total fat | 13g |
| Total carbohydrates | 40g |
| Dietary fiber | 6g |
| Protein | 9g |
| Sodium | 240mg |
Why This Is Good for Your Gut
Buckwheat is rich in resistant starch and rutin, a polyphenol that supports beneficial gut bacteria. Blueberries add soluble fiber and anthocyanins with anti-inflammatory effects on the gut lining. Coconut yogurt, when it lists live cultures, contributes probiotics that support microbial diversity.
Batter thickens as it sits, so thin it with a splash of milk if you're making a second batch. Buckwheat fan? Try our Buckwheat Porridge with Roasted Vegetables and Egg too.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
