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 thoughts 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!

    1. 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. 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

      1. Thanks for linking this up last week! I listed it as one of my favorites this week! Can’t wait to see what you bring to the party this week! 🙂 See you there! Cindy

  3. 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.

    1. Thanks very much! I’m reminded that I should make them again. It’s nice to have a big batch made up and stored in the freezer to make mornings simpler.

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