Recipes, rituals and other stories to realign the body and mind


Breakfastdanielle copperman1 Comment

This recipe is quite something. I know what you're thinking; a recipe for waffles seems somewhat lost on a blog focussed on nourishing ingredients and healthy recipes. And you're right. A conventional waffle isn't allowed anywhere near this blog, but with a gluten-free buckwheat twist, a lack of sugar and not a mention of toffee sauce or whipped cream, it fits in just fine here. I've reworked this popular breakfast classic so that the words 'waffle' and 'nutritious' can exist in the same sentence.

Not only is this buckwheat batter packed with antioxidants, protein and healthy fats, it is easy to make, stress-free and straightforward. You don't need a waffle maker (who has one anyway?) and can either make american style pancakes with this batter, or use a griddle pan to imitate the appearance and texture of fluffy waffles. 

Like all pancakes and waffles, we're most interested in the toppings, lets face it. If you look in the cupboard on Sunday morning and find you are out of flour, you can't make the pancakes that you so wanted to snuggle up in bed with. If you look in the cupboard on Sunday morning and find you are out of maple syrup/raw organic honey/agave nectar/fresh lemons/nutella etc etc, you can't make those pancakes either. It would be insulting. A good waffle deserves a good topping, and a healthy waffle deserves a healthy topping. So for that reason I've provided a nourishing gluten, grain, dairy and refined sugar chocolate dipping sauce recipe, and also suggest you stock up on coconut yoghurt, berries, nut butter, coconut palm sugar and fresh lemon juice, before even thinking about making these.


120g Buckwheat Flour
80g Ground Almonds
1 Tablespoon Cinnamon
2 Medium Eggs
200ml Almond Milk, Coconut Milk or Cashew Milk
1/2 Teaspoon Baking Soda
Pinch of Bicarbinate Soda
2 Teaspoons Vanilla Seeds or Good Quality Extract
1-2 Tablespoons Cashew or Almond Butter (not essential but advised)
1 Tablespoon Coconut Oil


Begin by whisking the eggs, milk and vanilla together in a large bowl, until combined. Add the flour gradually, and follow with the ground almonds, cinnamon, nut butter, salt and baking powders. Whisk again until the mixture becomes thicker and everything is smoothly incorporated. Melt the coconut oil and stir that into the mixture before whisking for a final time.

eat a teaspoon of coconut oil in a large griddle pan, on a medium - high heat. Choose to make small round waffles (spooning the mixture onto the pan), a large waffle (more or less fill the griddle pan with a square of batter) or use the criss cross technique and drizzle the mixture in lines over itself. I love to create large square waffles and then cut them into 'soldiers' or long rectangles, ideal for dipping into sauce.

Lower the heat a little and cook each side for about 6-8 minutes, until it is brown and the griddle pan is scolding lines across the surface.



6 Tablespoons Cacao Powder
2 Tablespoons Coconut Oil
2 Tablespoons Coconut Milk, solid
1/2 Teaspoon Vanilla Seeds or Extract
1 Teaspoon Agave or Coconut Blossom Nectar 


Melt the coconut oil in a small saucepan and when it has melted, gently whisk in the cacao powder. When the cacao has dissolved, remove from the heat and stir in the coconut milk, vanilla and sweetener of choice. When all of the ingredients are combined and the sauce is smooth and beginning to thicken, pour into a bowl to serve.

+ Other Topping Suggestions

Lemon infused coconut yoghurt with grated ginger and coconut palm sugar
Nut Butter
Agave or Coconut Palm Sugar with Lemon Juice
Yoghurt and Berries
Berry Chia Jam
Wilted Spinach with Cashew Cream Cheese