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Millet and Buckwheat Waffles or Pancakes
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
I tried this recipe and the outside was crisp but the inside still a bit raw.
Could it be my waffle maker? The batter did seem too wet (I did drain it and then add water to the top of the grains as directed).
hmmmm–Does your waffle iron normally work well? I’ve never had this problem. I would thicken the batter (use, for example, wheat flour or arrowroot flour, as a test) and then see if it works. Good luck
What can be substituted for the millet in this recipe?
You could try quinoa and/or oats.
Hi Rebecca
Thanks for a great recipe.
How do I use this recipe to make pancakes?
Tks
The pressure that a waffle lid gives yields a lighter finished result than when this batter is cooked one surface at a time (as on a griddle). So expect these pancakes to be more dense. To “lighten” them use a little baking soda or egg white if you wish. Otherwise, cook just as you would any pancake until surface edges dry and then flip it.
I’m so excited to find your waffle recipe here online. I had originally found it in a vegetarian magazine several years ago and remembered absolutely loving it. I also wanted you to know that you are one of my natural food heroes. I refer to your whole foods encyclopedia all the time and tell people who take my whole grain cooking classes to buy it. Thanks for all that you do to promote real food and healthy living!
Thanks for your kind note. Isn’t this recipe just great. A classic!
I absolutely love your recipe on buckwheat waffles. I have served it for friends and family. And they love it. I even served it for my class in TCM Acupuncture herre in Copenhagen, Denmark. I have tried the recipe without cinnamon and orange, but instead added fresh herbes, oregano, and nutritional yeats . For the cheasy taste. Should I be carefull not to serve it for people that might have Candida? There seem to different opinions on nutritional yeast. Thanks for your great work and inspiration. I Would love for you to come and teach and do facereadings here in Copenhagen. Please let me know if that Would be of any interest. Thanks for sharing your wisdom and knowledge.
Yes, isn’t it a great recipe. Re. candida: I’d look at the overall diet and remove the underlying cause of candida then a little nutritional yeast is no problem.
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