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Gluten Free Buckwheat Waffles with No-Cook Fruit Sauce

User Rating 2.5 Star Rating (2 Reviews)


Buckwheat Waffles with No-Cook, No Sugar Fruit Sauce

Buckwheat Waffles with No-Cook, No Sugar Fruit Sauce


These "deftige" waffles are an American use of a traditional "Lüneberger Heide" starch. Not a grass like wheat, gluten free buckwheat, a nutritious seed first grown in China, made its way to Germany several thousand years ago. Because "Buchweizen" grows on unfertile and acidic soils, it found a foothold in the heath of Northern Germany, where they still make cakes out of hearty buckwheat flour.

Serve with Fresh Fruit Sauce or pair these waffles with fruit compote or preserves for a nice start to the day.

Makes 6 to 8 waffles, depending on size of waffle iron.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


  • 2 eggs, separated
  • 2 T. agave nectar
  • 2 T. oil
  • 1 1/2 c. milk
  • 1 tsp. vanilla
  • 3/4 c. buckwheat flour
  • 1 1/4 c. brown rice flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 T. sunflower seeds (optional)


Beat egg whites until stiff. Set aside. Beat egg yolks with agave nectar or similar sweetener (sugar, honey, etc.) until light yellow. Add oil and mix. Beat in milk.

Sift together dry ingredients and combine with milk and egg mixture. Fold in egg whites.

Heat an American or Belgian style waffle iron. Compare Prices

Spread an appropriate amount of batter over the hot waffle iron. Sprinkle one or two teaspoons sunflower seeds over the batter, if desired. Close lid and cook until waffles are done.

Serve the waffles with this No Cook Fruit Sauce or fruit preserves or compote for a hearty breakfast treat.

Tip: Lundberg has brown rice flour and Bob's Red Mill carries buckwheat flour, both of which can usually be found at Vitamin Cottage/Natural Grocers and Whole Foods, among others.

OR compare online prices for

  • Compare Prices buckwheat flour
  • Compare Pricesbrown rice flour

User Reviews

Reviews for this section have been closed.

 4 out of 5
Good recipe!, Member GFbaker

I made this with some changes and it was delicious. By accident I added my Bob's Redmill Breadmix flour instead of the Bob's Redmill GF All Purpose Flour, but it did not seem to make a difference. I also added some fresh, crushed cranberries, walnuts, a tad more oil and almond milk instead of regular milk (since I cannot have dairy) and it came out great! I added a touch of sugar and some coconut flakes too. I normally add ripened bananas - since they add moisture, sweetness and flavor (especially to contrast the cranberries) but the coconut did the trick this time. I would definitely make again and my family loved the buckwheat flour! Next time I think I will add blueberries.

1 out of 1 people found this helpful.

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