3-Ingredient Healthy Whole-Grain Toaster Waffles (Vegan, Gluten-Free, Flourless)

In need of a fast and healthy breakfast? Look no further than these homemade, healthy toaster waffles that can be frozen for a quick, make-ahead breakfast option!

Frozen waffles might give you a taste of nostalgia from your childhood days, but this nutritionist-approved version has been elevated with whole grains and fruit — and there’s only three ingredients needed.

1. Buckwheat - This mineral-rich whole grain scores low to medium on the glycemic index, contains fiber, and high-quality protein. And despite the name, it’s completely gluten-free.

2. Brown rice - Brown rice is a nutritious source of vitamins, minerals, and antioxidants.

3. Banana - Bananas can help moderate your blood sugar levels after meals, help improve your digestive health, and support heart health.

This toaster waffle recipe is vegan, gluten-free, and flourless, but its flavor packs a punch! Grab your waffle iron and blender and whip up these nutritious waffles at lightning-fast speed.

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3-Ingredient Healthy Toaster Waffles

(Makes 6-8 waffles)

Ingredients:

1 cup buckwheat, soaked overnight in pure water + 2 tsp. apple cider vinegar or freshly squeezed lemon juice

1 cup brown rice (or other gluten-free grain such as millet, quinoa, or amaranth)

1 ripe banana

Optional add-ins:

Citrus zest, such as lemon or orange

Vanilla extract

Coconut sugar or maple syrup

Spices, such as cinnamon, cardamom, ginger, nutmeg, etc.

Fresh or frozen fruit (bananas are delicious)

Unsweetened desiccated coconut

Organic eggs

Tender greens, such as spinach

Directions:

1. Soak buckwheat and brown rice overnight in pure water with an acidic medium (such as apple cider vinegar or lemon juice). In the morning, drain and rinse well.

2. Place the grains in a blender with 2 cups of water and the banana. Blend on the highest setting until smooth, adding more water if needed. The consistency should be like pancake batter: fluid and pourable, but not thin and watery. Add any other add-ins you’d like, but try to maintain the consistency. 

3. Heat your waffle iron and grease it with just a little bit of coconut oil. When hot, pour the batter onto the waffle iron, close it, and cook for about 5 minutes. You should no longer see steam rising from the machine. Open and remove the waffle carefully.

4. Serve hot with desired toppings. Store leftovers in the fridge for up to three days. Freeze extras and reheat in a toaster oven before enjoying.

Tips:

• You might be wondering why we soak the grains the night before — and in apple cider vinegar or lemon juice, no less. Storing the grains in an acidic medium helps start the fermentation process to break down some of those harder-to-digest carbohydrates. This makes the nutrients in the grains far more absorbable and easier to break down in our system, and it softens the grains so we can blend them easier. The soaked buckwheat also becomes jelly-like, which eliminates the need for any eggs.

• When pouring batter into the waffle iron, try not to pour the batter too close to the edge or you’ll risk it spilling over.

• Delicious ideas for waffle toppings: fresh berries, cashew cream, raw honey, toasted pumpkin seeds, toasted coconut, chia seeds, and pure maple syrup.

• These waffles can be frozen for a quick, grab-and-go breakfast in the toaster! Store these in the freezer, where they’ll keep for 2-3 months. Make sure to let them cool before putting them in the freezer bag.

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Recipe courtesy of Sarah Britton

Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner based in Copenhagen, Denmark. Sarah is the creative force behind My New Roots, the award-winning food blog which features original recipes that taste great, look beautiful and boast incredible health benefits. Following her philosophy of “making healthy choices every day” she has been creating recipes for her readers all over the world since 2007.

Winner of the 2014 Saveur “Best Food Blog – Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.