Valentine's Day Breakfast Recipe: Gluten-Free Buckwheat Coconut Waffles with Cocoa

Breakfast in bed should not be solely reserved for Mother's Day and in fact, Valentine's Day feels like the perfect time to surprise your loved one(s) with breakfast in bed. Besides, who doesn't love pancakes? Enter Laura from The First Mess whose brilliant recipe for a healthier (including being Gluten-Free for those who are unable to tolerate wheat, gluten) take on the traditionally fluffy yet plain carb-heavy breakfast staple is easily worth the few extra ingredients needed to craft her delightful waffles. Super simple to follow recipe and oh-so-delicious, the best part is that they don't make you want to take a nap afterwards. Healthy comfort food? Yes, please. Isn't the old adage, food is the way to one's heart? Regardless, we made these and felt very loved. Thank you Laura for sharing this recipe!

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Gluten-Free Buckwheat Coconut Waffles with Cocoa

Buckwheat coconut waffles with cocoa are hearty, nutty, and delicious in addition to being gluten-free and vegan. Perfect weekend breakfast!

The First Mess, image via

YIELD: 5 servings

PREP TIME: 20 mins

COOK TIME: 20 mins

TOTAL TIME: 40 mins

INGREDIENTS

• ½ cup buckwheat flour

• ½ cup almond meal (or sunflower seed/hazelnut meal)

• ¼ cup finely shredded unsweetened coconut

• 2 tablespoons cocoa powder

• 1 tablespoon ground flaxseed

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• ½ teaspoon arrowroot powder

• ¼ teaspoon fine sea salt

• ½ cup + 2 tablespoons non-dairy milk

• ¼ cup non-dairy vanilla or plain yogurt, plus extra for serving (see note)

• 1 tablespoon melted coconut oil, plus extra for cooking

• 2 tablespoons maple syrup, plus extra for serving

• ½ teaspoon vanilla extract

**Waffle Iron Needed**

INSTRUCTIONS

1. Preheat the oven to 170°F or set it to a “warm” setting. Place a baking sheet on the top rack.

2. Preheat a waffle iron to the highest or second highest setting.

3. In a medium bowl, whisk together the buckwheat flour, almond meal, coconut, cocoa powder, ground flaxseed, baking powder, cinnamon, arrowroot, and salt. Once combined, add in the non-dairy milk, non-dairy yogurt, coconut oil, maple syrup, and vanilla. Gently stir the mixture with a spatula until fully combined. The batter will be very thick!

4. Lightly grease the waffle iron with coconut oil. Drop a level ⅓ cup of the batter into the center of the waffle iron and press the lid down. Wait for the timer to go off. The finished waffle should be dry to the touch on top and a deep brown colour. The edges will still be slightly damp/granular looking. If your waffle isn’t there yet, bring the lid back down and keep cooking it.

5. Very carefully extract the waffle from the waffle iron with a fork, slowly lifting up one edge. The waffle will feel delicate and slightly undercooked. This is okay! It will continue to set up in the warm oven.

6. Transfer the cooked waffle to the baking sheet in the oven to keep warm. Repeat the waffle making process with the remaining batter.

7. Serve the buckwheat coconut waffles warm with maple syrup, extra dollops of non-dairy yogurt, and fruit of choice.

NOTES

• The hottest or second hottest setting of your waffle iron is ideal for these.

• These waffles will seem fragile and too moist on the edges when you open the waffle iron! A quick rest in a warm oven is all it takes to firm them up and get them to the perfect texture.

• This is not a fluffy Waffle House-style waffle! It’s dense, hearty, and nutty. Just preparin’ ya ;)