Vegan Chocolate Buckwheat Waffles with Nut Butter Syrup by drvegan

Ahmad Noori

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Vegan Chocolate Buckwheat Waffles with Nut Butter Syrup

drvegan

Cook

4 min

US

original

metric

Picture for Vegan Chocolate Buckwheat Waffles with Nut Butter Syrup

US

original

metric

Ingredients

For the syrup

4 tbsp. almond butter

4 tbsp. maple syrup

2 tbsp. water + more as required

For the waffles

5 ½ cups (180g) buckwheat flour

½ cup (50g) cocoa powder

4 tbsp. coconut sugar

1 tbsp. baking powder

1 tsp. ground cinnamon, optional

½ tsp. salt

3 ¼ cup (420ml) almond milk, unsweetened

4 tbsp. applesauce

1 tsp. vanilla extract

1 banana, sliced

Directions

Step 1

Make the syrup by combining all the syrup ingredients together in a small bowl. Add enough water until the desired consistency is reached and set aside.

Step 2

Meanwhile, preheat the waffle maker.

Step 3

Add the buckwheat flour, cocoa powder, coconut sugar, baking powder, cinnamon and salt, to a medium sized bowl and stir to combine. Now add the milk, applesauce and vanilla extract and mix until well combined.

Step 4

Pour the waffle batter into the center of the warm waffle iron. Close the lid and cook for 3-4 minutes (or according to your waffle maker’s instructions).

Step 5

Gently remove the waffles from the iron, top with sliced bananas and drizzle over the maple nut butter syrup.

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Notes

Leftover waffles can be stored in the refrigerator for 4-5 days and reheated in the toaster or a warm oven.

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