Accompanying article: Cure Food Sensitivities
Here’s a delicious, wheat-free waffle. Soak whole millet and whole buckwheat overnight, then season, blend, and pour into a hot waffle iron. It couldn’t be easier. Soaking whole grain (rather than using flour) makes the grain more digestible and its nutrients more bioavailable. Best of all, its flavor blossoms and it yields a most satisfying waffle.
To make pancakes, add 1/2 teaspoon baking soda along with the seasonings.
Makes four 5-inch diameter waffles
1 cup millet
1 cup buckwheat
1/4 cup unsweetened, shredded coconut
1 egg (optional)
2 tablespoons butter, ghee or coconut oil
2 tablespoons honey or blackstrap molasses
1 tablespoon orange zest
2 teaspoons cinnamon
½ teaspoon sea salt
¼ cup sunflower seeds
Place the millet and buckwheat in 1 ½ cups water in a medium bowl, loosely cover and let stand on the counter overnight (or at least 5 hours).
Drain, rinse and place the soaked grains in a blender (not a Vita-Mixer which makes the batter too fine and, therefore, more dense). With a spatula or clean fingers, level the grains. Add enough fresh water to just reach the top of the grains. Add coconut, egg, butter, honey, orange zest, cinnamon and salt. Process into a thick batter. Some millet will remain whole and this provides crunch. Pour the batter onto a hot waffle iron, sprinkle the top with sunflower seeds, close and bake according to the manufacturer’s directions. Serve hot with your favorite toppings.
Note: Substitute whole oats for the buckwheat. Or substitute pecans or walnuts for the sunflower seeds. Do not add fruit to this waffle as fruit makes it too heavy and acidic and therefore hard to digest.
May you be well nourished,
Rebecca Wood
Hi Rebecca
Would it be ok to use buckwheat sprouts? How do we sprout these?
As I do not have a waffle maker, how do we adapt this to a pancake recipe?
Tks
Nope. Buckwheat sprouts are more like a vegetable than a grain and way too watery. To sprout buckwheat, you’d need to purchase whole buckwheat with its dark hulls intact.
I’m also enjoying this recipe while trying to figure out if I have a food intolerance! I bought a waffle iron especially! However even after the 6th waffle, they are sticking to the iron… any tips? Could something be wrong with the bending of my batter? thanks a lot for the tips in advance!
Try oiling the waffle iron. Try making the batter thicker. The recipe works and so you’ll figure it out, I’m’ confident.
I am having a hard time finding whole buckwheat. I see buckwheat cereal by Bob’s Red Mill and Buckwheat groats by Arrowhead Mills. Are Buckwheat groats the same thing as whole buckwheat? Thanks!
Yes, buckwheat groats are considered “whole” buckwheat (they lack only their inedible black hull). When toasted they’re also marketed as kasha.
[...] I adapted this recipe from whole foods pioneer, Rebecca Wood’s, website. She has a recipe for Millet and Buckwheat Waffles as well as many other interesting recipes and healthy living [...]
I’m enjoying your site and have recently been on the HCG diet and now realize that grains and sugar cause inflammation to the body. It’s quite fascinating as you dig deeper and research what are better alternatives.
thanks
Elle