Name: Gluten-Free Chocolate and Buckwheat Waffles
Yield: 8 servings
Ingredients: 1/4 cup mixed buckwheat groats, black or white sesame seeds, and/or flaxseeds; 2 teaspoons plus 2 tablespoons pure maple syrup; Pinch of kosher salt; 1 cup whole-milk ricotta; 1 cup buckwheat flour; 1/2 cup Dutch-process unsweetened cocoa powder; 1/4 cup flaxseed meal; 1 1/4 teaspoon kosher salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 large eggs, room temperature; 2 cups buttermilk; 1/2 cup virgin coconut oil, melted; 1/4 cup (packed) dark brown sugar; 2 teaspoons vanilla extract; 2 ounces bittersweet chocolate, coarsely chopped; Nonstick vegetable oil spray; Pure maple syrup (for serving)

Five individual chocolate waffles arranged on a platter and topped with dollops of ricotta and toasted buckwheat groats.

Photo by Alex Lau

If you want to make these without buttermilk, substitute 2 cups alt-milk plus 2 Tbsp. distilled white vinegar.

Recipe information

Yield
8 servings

Ingredients

Toppings:

1/4 cup mixed buckwheat groats, black or white sesame seeds, and/or flaxseeds

2 teaspoons plus 2 tablespoons pure maple syrup

Pinch of kosher salt

1 cup whole-milk ricotta

Waffles and assembly:

1 cup buckwheat flour

1/2 cup Dutch-process unsweetened cocoa powder

1/4 cup flaxseed meal

1 1/4 teaspoon kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

2 large eggs, room temperature

2 cups buttermilk

1/2 cup virgin coconut oil, melted

1/4 cup (packed) dark brown sugar

2 teaspoons vanilla extract

2 ounces bittersweet chocolate, coarsely chopped

Nonstick vegetable oil spray

Pure maple syrup (for serving)

Preparation

Toppings:
Step 1
Preheat 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.
Step 2
Whisk ricotta and remaining 2 Tbsp. maple syrup in a small bowl until smooth.
Waffles and assembly:
Step 3
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.
Step 4
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.
Step 5
Serve waffles topped with whipped ricotta, crumble, and maple syrup.

TagsWaffle Buckwheat Flour Ricotta Cheese Dairy Cocoa Flaxseed Meal Chocolate Buttermilk Main Breakfast Brunch Gluten Free Vegetarian Oven Bake Bon Appétit

Recipe notes

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