Chocolate Buckwheat Waffles with Coconut Whipped Cream


Breakfast foods that double as desserts are a deliciously worthwhile investment.  Whether it is leftover dessert waffles for breakfast, or vice versa, making a big batch of waffles means we can extend our eating pleasure into the next day.  And that is exactly what we did, though I served the first “choco waffo” batch as an after-school snack.

Taste matters a lot to me, but so does the cost of ingredients.  This waffle recipe uses fine coconut flakes instead of coconut flour, which I have not purchased because it is more expensive and not available in the major supermarkets where I normally shop.   Buckwheat flour is a very affordable gluten free option, and here in Canada I can easily find it at Bulk Barn.  Though I used light buckwheat flour this time, dark buckwheat flour should work just as well.

Chocolate Waffle Ingredients:

  • 1 1/2  cups almond milk
  • 1 tablespoon vinegar
  • 2 teaspoons vanilla
  • 1/2 cup oil or vegan margarine, melted
  • 2 eggs, beaten
  • 1/4 to 1/2 cup brown sugar
  • 1 c. very ripe bananas, mashed
  • 1 cup buckwheat flour (unbleached all purpose flour will also work if you are not gluten free)
  • 1/2 cup fine unsweetened coconut flakes
  • 1/2 cup cocoa powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • pinch sea salt

Coconut Whipped Cream Ingredients:

  • 2 cans full fat (not light) coconut milk, chilled
  • 2 to 4 teaspoons honey
  • 1 teaspoon corn starch, optional


  1. Combine 1 1/2 cups almond milk with vinegar.  Let stand for five minutes.
  2. In a separate mixing bowl, combine flour, coconut flakes, cinnamon, baking soda, cocoa powder and salt.  Stir with a fork to blend dry ingredients.
  3. Add eggs, brown sugar, vanilla, and oil (or lukewarm margarine) to coconut milk.  Whisk together until smooth.  Add mashed bananas and blend together.
  4. Combine wet and dry ingredients until a chocolate batter forms.
  5. Preheat waffle iron and coat interior with oil.  Pour batter into waffle iron and cook waffles according to waffle iron directions.
  6. Cover and keep waffles warm until ready to serve.
  7. Separate coconut cream from any liquid in the can.  Set liquid aside for another purpose.  Whip coconut cream for about 2 minutes, until it becomes pliable and slightly fluffy.  Whip in honey to taste.  Whip in cornstarch if desired.
  8. Top waffles with whipped coconut cream and fresh berries; serve immediately.  If additional sweetness is desired, drizzle waffles with honey or syrup.

Find more recipes at Tuesday Talent Show, Pennywise Platter and Gluten Free Fridays.

I’m also sharing this at Saturday Dishes.

30 comments on “Chocolate Buckwheat Waffles with Coconut Whipped Cream

  1. Wow! These waffles are just so incredible!! I love the ingredients, the pictures, the coconut whipped cream… I haven’t ever tried vegan waffles and I look forward to trying these!

    • Thanks for your comment. Actually, they do have eggs, so while they are dairy free, they aren’t quite vegan unless you use an egg replacer. Either way, I hope you enjoy eating them!

  2. These look amazing! We are gluten-free so I love you use of buckwheat to create these waffles.

  3. Breakfast and dessert together! Seriously, what more could a girl ask for! YUM Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    We have a Gluten Free gift basket giveaway this week! One lucky winner will score an awesome basket, just in time for Mothers Day!

    Cindy from vegetarianmamma.com

  4. […] Chocolate Buckwheat Waffles with Coconut Whipped Cream via Swirls and Spice […]

  5. […] Transfer pudding to serving dishes.  Chill until ready to serve.  Top with cherries, sliced almonds, and/or coconut whipped cream. […]

  6. […] quarters.  Top with reserved slices of mango and pineapple.  An optional dollop of whipped cream (coconut cream) is lovely […]

  7. […] Whipped coconut cream is wonderful, but meringue is another appealing alternative.  After making a refreshing tropical fruit pie, the last thing I wanted to do was put it back in the oven to cook a meringue topping.  Baking meringue kisses to add later was the best solution.  While the pie chilled in the fridge, I whipped some meringue and added ginger to the mix.  What resulted was simply delightful.  We appreciated the ginger meringue kisses in both formats–as a crispy cookie and as a fluffy pie topping.  This recipe makes enough for a pie plus a plate full of meringue cookies. […]

  8. These look fabulous. And I can’t believe they are vegan! I’ll have to make them for my husband. He will die of happiness.

  9. […] their texture was.  Eggs and buckwheat work well together though, as previous recipes like Chocolate Buckwheat Waffles have proved.  Still, my expectations were exceeded.  I could hardly believe that these were wheat […]

  10. These look and sound wonderful! Yum..

  11. Your chocolate waffles look so wonderful!!! Thanks for stopping by and linking up at Saturday Dishes. I pinned them!!
    Diane Roark

  12. Great idea for a V-day breakfast! Thanks for sharing!

  13. What a great valentine’s breakfast option or anytime breakfast! Thanks for sharing at Saturday Dishes!

  14. […] Jasey’s Crazy Daisy                    Chocolate Buckwheat Waffles by Swirls & […]

  15. […] especially nice because they can appear as either breakfast or dessert.  I made a double batch of Chocolate Buckwheat Waffles and froze them, per Aimee’s instructions, so that we could enjoy them any time.  Whether […]

  16. […] cut crepes into evenly spaced round rolls. Spread a 1 cm (1/2-inch) layer of whipped cream (I made coconut cream) in the middle of each plate.  Carefully arrange the cut rolls to display rosettes, swirl side […]

  17. […] Lightly glazed, these are raspberry almond orange muffins.   If you place a thick dollop of whipped coconut cream accented with pink raspberry frosting on top, they turn into cupcakes!   So gather your […]

  18. […] cream, optional (use whipped coconut cream for a non-dairy […]

  19. […] 2 cups whipped cream or non-dairy whipped coconut cream […]

  20. […] cups whipped cream or whipped coconut cream, […]

  21. […] cups sweetened whipped coconut cream (or sweetened dairy whipped […]

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